Staff Photo: Deanna Allen Caprese serves ravioli with a vodka cream sauce, front, along with a salad of mixed greens topped with fresh mozzarella cheese, tomatoes and peppers, left. The calamari fritti, back right, lightly battered and seasoned calamari rings fried and served with a marinara sauce, is the most popular appetizer. 

Staff Photo: Deanna Allen Caprese serves ravioli with a vodka cream sauce, front, along with a salad of mixed greens topped with fresh mozzarella cheese, tomatoes and peppers, left. The calamari fritti, back right, lightly battered and seasoned calamari rings fried and served with a marinara sauce, is the most popular appetizer. 

Caprese

2130 Hamilton Creek Parkway, Suite 101, Dacula

678-546-4880

www.capreseonline.com

Open since: 2004

On the menu:

• Mozzarella Caprese - Fresh buffalo mozzarella cheese, roma tomatoes and fresh basil over a bed of mixed greens topped with a balsamic vinaigrette, $7.95

• 42nd Street - Layered salami, prosciutto, ham, tomato, lettuce, onions and provolone cheese with a vinaigrette on bread served with a choice of cole slaw or potato wedges, $6.95

• Chicken and spinach cannelloni - Baked pasta sheets stuffed with chicken and spinach topped with a tomato sauce, alfredo or vodka sauce and mozzarella, $12.95

Location: Caprese is a corner shop in a short row of businesses on Hamilton Creek Parkway, which is just off Braselton Highway in the Hamilton Mill area of Dacula.

Hours: 11 a.m. to 10 p.m. Monday through Saturday and 11:30 a.m. to 10 p.m. Sundays

Owner: Abel Mira, a native of Argentina, has worked in the restaurant industry for 34 years, with 24 of those spent in the metro Atlanta area. His specialty is pizza.

Atmosphere: The small restaurant has a cafe-like atmosphere with booth and table seating. A patio at the entrance to Caprese offers a lovely outdoor dining option.

Menu: Caprese specializes in Italian style pizza and pasta.

The most popular pizza selections are the pizza bianca topped with ricotta and parmigiana cheeses, garlic, spinach and tomatoes, and the Pizza Caprese, made with olive oil, fresh tomato, green olives, fresh basil and buffalo mozzarella and feta cheeses.

The most popular pasta dishes include the spinach-stuffed shells — pasta stuffed with ricotta cheese and blanched, chopped spinach in a choice of a marinara or white cream sauce topped with mozzarella cheese and oven baked — and the eggplant parmigiana plate — thinly sliced eggplant seasoned and breaded then lightly fried in olive oil and baked in a homemade tomato sauce topped with melted mozzarella cheese and served with a side of pasta.

There are several raviolis on the menu, including smoked chicken ravioli, wild mushroom, ground veal, spinach walnut and crab and lobster.

Caprese also offers a create-your-own pasta option in which guests can select from a number of pastas, several sauces, including a spicy diavolo sauce and a salmon and lobster cream, and the option of adding chicken or shrimp to any dish.

Appetizers — the most popular of which is the fried calamari — salads, soups and calzones round out the menu, along with options for children and a selection of sub sandwiches.

Caprese offers a buffet lunch option daily until 2:30 p.m., along with smaller portions of pasta.

The restaurant serves beer and wine, along with sodas, tea, coffee, milk, apple juice and sparkling water.

Things you might not know: The restaurant is named for a small town in Italy.

If you have a restaurant you would like to see featured in The Dish, call Staff Writer Deanna Allen at 770-963-9205 ext. 1321 or e-mail deanna.allen@gwinnettdailypost.com.