Though they emerge from the oven smothered with attractive toppings ranging from banana peppers to feta cheese, the tastes of Pizza Capri's pies always emerge from their foundations of housemade dough and housemade marinara sauce. Between slices or bites from meatball subs doused in the same marinara sauce, diners sip domestic and imported beers or soft drinks such as iced tea brewed daily.
Around the eatery, sports flicker across flat-screen TVs and guests compete in weekly games of bar bingo, team trivia, and texas hold'em. An amusement area includes pinball, Silver Strike Bowling, and Golden Tee machines for diners who aren't skilled enough to manually play golf inside the restaurant.
Tuscany Italian Restaurant’s epicures build gourmet meals from northern Italian recipes. Garlic and olive oil flavor homemade gnocchi and imported tortellini, and a white wine, lemon, and butter sauce smothers sautéed chicken and veal cutlets. Brimming with green spinach, red marinara sauce, and creamy white ricotta, ziti florentine sculpts abstract Italian flags on forks and plates. Instead of decorating pizzas with snazzy bow ties, diners can add edible accouterments such as fennel sausage, caramelized onions, and prosciutto di parma. The restaurant also caters events for up to 500 people, delivering trays of eggplant lasagna and chicken-caesar wraps to parties, meetings, and space capsules bobbing in the Gulf of Mexico.
Zucca was founded by a trio of forlorn New York natives who longed for a taste of a thin, crispy-crusted, Staten Island–style pie. The results are presented on a menu dense with Italian delights. Starters such as crispy fried risotto and mozzarella balls ($7) and fresh bruschetta ($6.25) make satisfying meal bases for the award-winning pizzas. Pies are offered in two sizes—personal portions ($8+) or 18" discs ($13+)—and come customizable with more than 25 toppings, including bacon ($2), eggplant ($2), and roasted red peppers ($3). Specialty pies such as the expo-winning victory pie ($19 for 18" pie), a Margherita pizza with parsley sausage, mushrooms, and shaved parmesan, will tame topping negotiations, while hand-held calzones ($7–$9) and the extensive selection of popular pasta dishes ($10–$15) and entrees ($13–$21) are sure to delight.
The of Taste of Italy's legacy began 25 years ago, when proprietor Giancarlo "JC" Schiano Di Cola began to study the culinary traditions of his family in his native Napoli. At age 13, he moved stateside, where he learned under the watchful eye of his father, Giovanni, who once worked in the kitchens of the Brooklyn restaurant circuit, including his own restaurant. After proving his skill through 20 years of cooking experience and successfully untying a Gordian knot of spaghetti noodles, JC opened the first Taste of Italy Pizza location in August 2004, with a second location in Canton coming seven years late.
With the use of his father's classic New York recipes, the Canton location blossomed into a bastion of old world culinary tradition. He now feeds the hungry masses at both locations with mouth-watering New York– and Sicilian-style pizzas, as well as traditional Italian pasta dishes. Plates of homemade lasagna, hearty gnocchi bolognese, and creamy tortellini alla panna share table space with fresh caprese and antipasto. In the kitchen, vats of from-scratch marinara sauce simmer on the burners while the dining room hums with a jovial buzz of casual dining. In addition to treating visitors to meals of authentic Italian and familiar American cuisine, Taste of Italy provisions banquets and celebrations with bountiful catered trays of salad and pasta as well as special meals for any occasion.
PizzaVito is your neighborhood pizzeria. Brick oven pizza with the best ingredients available. We also have 8 Italian chef sandwiches that are made to order. You can also enjoy a fresh garden or chef salad. Last but not least, we have garlic knots that are out of this world. Come by and get a slice.