At Peppino's Pizzeria’s four locations, crafty chefs toss, embellish, and accessorize a menu's worth of pizza pies to quash appetites. Diners can pop sodas or quaff brews as large chicken caesar salads sate taste buds or a quartet of antipasto ham, capicola, mortadella, and salami serenades old-world yens. Svelte neapolitan rounds and biana disks pit handmade tomato sauce against a tripled strata of ricotta, parmigiana, and mozzarella, each armed with 18 inches of meatballs, fresh garlic, green olives, or 1 of 13 other toppings (add additional toppings for $1.95 each). Alternatively, homebound bon vivants can transport two extra-large slabs off the premises for private pie-chart comparisons. Peppino’s Pizzeria fires up its fragrant ovens seven days a week; hours vary by location.
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