Opened in 2014 by brothers Luke and Aaron Salvatoret, the suburban Kansas City pizzeria has a well-designed, modern and open restaurant. Its interior highlights a showpiece, imported French brick oven, accompanied by a deck oven. The two ovens give Providence the versatility to offer three styles of pizza — New York, Sicilian and Neapolitan — with a total of 19 specialty pies. Offered New York or Sicilian style, The Buddy features local Italian sausage, Peppadew piquante peppers, goat cheese, mozzarella and house red sauce. Among the classic Neapolitan pizzas, the prosciutto is topped with San Marzano tomatoes, fresh mozzarella, arugula, EVOO and pecorino. Its locally brewed root beer makes a delicious root beer float dessert.
Part restaurant, deli, coffee shop and grocery, Bella Napoli offers something for everyone. Owner Jake Imperiale opened the business in 2001 to offer Kansas City authentic Italian items. Its menu offers a variety of antipasti, salads, sandwiches, pastas and pizzas. The Polenta Fritta is a unique appetizer (fried polenta with mushrooms and Parmesan fondue — $9.99). The #13 Alessandro pizza is topped with pancetta, artichokes, smoked mozzarella and tomato ($10.99) and the #9 Calzone pizza features either mushrooms or salami with ricotta, mozzarella, tomato and Asiago ($11.99).
The mom-and-pop pizzeria prides itself on being independently owned and operated. Based on Neapolitan family recipes, the Borbergs serve an artisan, hand-kneaded pizza with unique toppings like elk sausage, shrimp and brie, in addition to its 40-plus toppings. The elk sausage is featured on the Snooty Coyote with Brie and mozzarella and on the Chef Roberto’s with garlic, spinach, anchovy, Kalamata olives, fresh basil and Mozzarella (16-inch for $20). Chiusano’s successful bar program taps local beer and offers a half-priced happy hour.
Let’s have the biggest Pizza Expo ever! We’re expecting more than 9,000 pizzeria owners and operators to converge on the West Hall of the Las Vegas Convention Center on March 28-30. With so much packed into the week, we’re here to get you ready
Fill your February Calendar with Key Dates, Observances and Food Holidays February may be the shortest month of the year. It is also packed with observances, food holidays and one of the biggest pizza sales days of the year. Let’s look at some key
A few weeks ago, I ran into a friend who makes pizza for a living. She got her start about five years ago and has been busy running pop-ups at bars and events ever since. She told me about plans to shift up from running spotty pop-ups to something mo
A guide to the versatile Italian Flat Bread Focaccia Oh, focaccia! How I love thee. Focaccia holds a lot of meaning for me. In the last two years, focaccia has been the one thing that has taught me the most. It has been the one item that I have gone
Super Bowl Sunday is coming this month. I’m sure you’ve already marked your calendars for February 12th. When the NFL’s biggest day hits television screens across the nation, sales of pizza and wings skyrocket. You know the drill, so I’m conf
Don’t blame others for a bad hire. Look in the mirror. We all know the saying about subpar employees: One bad apple ruins the barrel. But if that’s true, why do we as pizzeria owners tolerate the bad apples on our staffs? Obviously, no one wants
What you need to know before your restaurant’s next health inspection It’s coming, though few pizzerias know when. The health inspection is a regular event on every restaurant’s calendar and while some of the nation’s restaurant operators
Pizzeria owners can still sell alcohol for takeout and delivery if they follow regulations Sales of beer, wine and liquor to-go helped many restaurant operators stay in business during the pandemic. These sales were made possible when state governmen
MOTO Seattle, Washington Concept: MOTO “OddPizza” is a combined expression of all my pizza making experience, mostly inspired by my travels to the night markets in Asia and Europe, where I found unique, quality food from fast, efficient op