Eddie's Pizzeria Cerino serves fresh Italian dishes crafted with the fusion of family recipes and modern culinary experience. Owner Eddie Cerino's passion for food began in his grandmother's kitchen, where he would watch her prepare meals for friends and family. He took in the aromas and witnessed how, like receiving a paycheck delivered by puppies, her dishes would brighten guests' spirits. When forging his pizzeria's menu, Eddie combined his family's cherished recipes with techniques and flavors he discovered over the course of his career. Today, guests indulge their cravings with entrees prepared under the direction of a Cerino family member, such as gourmet pizzas topped with wild mushrooms and sausage and butternut-squash ravioli in a butter-sage sauce.
The glowing embers inside Bucci's signature brick oven do more than just heat up food. They infuse dishes with a signature flavor and rustic warmth that can only be found in authentic Italian cuisine. Homemade accents can be found throughout Bucci's Brick Oven's menu, from the meatballs balanced atop plates of spaghetti to the cavatelli featured on Food Network's Best Thing I Ever Ate. Guests slice through the chicken prosciutto's layers of italian ham, tomatoes, and lightly breaded chicken, or warm themselves with the legendary parmesan entrees packed with veal, chicken, or eggplant and a bubbling layer of provolone cheese.
Alfonso's Restaurante's kitchen crafts special-recipe red sauce for many of its classic Italian dishes. In the sicilian casserole, it boosts the flavor of tri-colored peppers, meatballs, and sausage, and it sweetens the layers of ricotta and meatballs in the baked lasagna, much better than a paste made from red Pixy Stix. Among a generous menu of pasta, veal, and seafood entrees, other house favorites include breaded and pan-seared walleye and long bone pork chops in a tomato pozzuoli sauce.
The Corradi family opened Corradi's Master Pizza in 2010 and has since dedicated its time and talents to perfecting its specialty pizzas, calzones, wings, and other Italian-American fare. The family prepares food for dine-in, delivery, and takeout.
Mike Santosuosso got into the restaurant game early. At age 15, he left his father’s bar business to work in a pizza shop, where he learned all the tricks of the trade and secret handshakes he needed to open up his own pie joint only a few years later. Now, Mike collaborates with his wife, Debbie, to create an authentic Italian dining experience, loading their menu with homemade ravioli, tender cutlets of veal, and fresh-from-the-grill steaks. They also whip up pizza dough from scratch every day, before layering it with fresh tomato sauce and toppings such as meatballs, artichokes, and imported romano cheese.
While travelers from nearby Cleveland Hopkins International Airport enjoy Pasta Lear's Pizzeria and Deli's lunch six days a week, they aren't the only ones. When the auxiliary bishop of Cleveland, Roger Gries, visited Pasta Lear's Pizzeria and Deli in 2007, he was so impressed with the cuisine that he wrote a letter telling the owners that their linguine with clams in a white sauce was one of the best renditions of the dish he had ever tasted?even when compared to the times he ate the dish in Rome. Pasta Lear's still serves up this dish, with white or red sauce, plus other pastas, corned beef sandwiches, spinach salads, wraps, creative pizzas with such toppings as hot peppers stuffed with italian sausage. In addition to their local and international catering services, their private dining room is also available for rehearsal dinners, showers, and parties.