Spring - Klein Edition | June 2026

Dining

BY JOVANNA AGUILAR

The bolognese spaghetti ($9.99) features homemade bolognese sauce and parmesan.

For dessert Slice of Venice serves homemade tiramisu ($9.99).

PHOTOS BY JOVANNA AGUILARCOMMUNITY IMPACT

Slice of Venice oers handcrafted pizzas, pasta in Spring-Klein

of this business. No, I lived a long life, and it was not an easy life, but the community has proved me wrong. Thank God. I’m so happy. I now have more belief in people,” Inna said. With Chef Davide Turano, an Italian chef with over 25 years of experience in the restaurant industry, Slice of Venice oers authentic Italian Cuisine. “My goal is for you guys to know what [Italian food] is supposed to tastes like [and] what they eat in Italy,” Inna said. From the oven Slice of Venice serves a variety of hand-tossed pizzas, including the Granny Pizza, a customer favorite made with tomato sauce, mozzarella, meatballs, Parmesan cheese and parsley. “Outside it’s crispy, but inside it’s soft. The cheese is perfectly melted, and the tomato sauce is not acidic, but it’s not super sweet either,” Inna said. The Pinsa Romana is another restaurant staple that consists of an ancient Roman style atbread. Unlike traditional pizza, Inna said its dough is made from a blend of wheat, rice and soy ours that are fermented for 72 hours. The slow-rising process creates a light, airy texture with a crispy exterior and a soft center that is easier to digest. From its scratch made pastas, the Zucchini Cram & Cont pasta is amongst the eateries menu favorites and is made with zucchini cream, zucchini chips, cherry tomato cont, eggplant and Parmesan cheese. For dessert Slice of Venice oers homemade tiramisu. Moving forward, Inna said she plans to add more pizza options to the menu including a Greek style pizza.

Located inside a family-friendly atmosphere, Slice of Venice brings a fresh take on Italian com- fort food to the Spring and Klein communities. Founded by Inna Klebanskaya in January 2025, the eatery was created with the mission to serve authentic pizza and handmade pasta made with quality ingredients. From pizza dough crafted without sugar and Italian our to scratch-made pasta prepared daily, every dish is designed to deliver avor without the heavy, bloated feeling often associ- ated with pizza, Inna said. What’s special about it? Along with her husband, Francesco G, a seasoned chef originally from Venice, the two create authentic Italian recipes bringing a piece of Venice to the area. Inna said when they were struggling and on the verge of closing in early 2026, TikTok food blogger davidspov visited the business and helped call his followers for help to sustain the business. After the video went viral, locals and nonlocals rushed to the eatery giving enough business and donations to keep the Slice of Venice alive. “This community was brought to me. You know, I was kind of losing faith in humanity, not because

Chef Davide Turano presents the Carbonara, a customer favorite.

The Granny Pizza ($17.99) , is made with tomato sauce, mozzarella, meatballs, parmesan cheese and parsley.

FIRESIDE DR.

5275 Louetta Road, Spring www.sliceofvenice.com

SPRING KLEIN EDITION