Roma’s Italian Restaurant compiles a roster of traditional, Italian-style dishes with pizza built on dough they make fresh daily. Pasta dishes drape eggplant, artichoke hearts, ricotta-stuffed tortellini, and fresh tomatoes with rich sauces ranging from zesty marinara to creamy alfredo. The pizza gurus scatter or stuff crusts with specialty combinations including the supreme, with four types of meat and green peppers, and the white pizza, which pairs ricotta with fresh tomatoes and garlic. For a meatier meal, patrons can bite into classic Italian entrees, such as chicken piccata dressed with a lemon-butter sauce, seafood marinara with shrimp and crabmeat, or tender veal parmigiana. Hunting parties track down their circular prey in a dining room where tan curtains admit rays of sunlight and framed pictures hang on crimson walls.
When designing their menu of freshly made pizzas, the chefs at Gambino's Pizza were determined to include all five food groups. The crunchy crusts would represent the grains, the pure mozzarella and provolone cheeses would deliver the dairy—even fruits would appear in the form of savory olives, tangy pineapple slices, and their sweet and spicy homestyle tomato sauce. After mastering the recipes of more than 10 specialty pizzas, the chefs turned their creativity and ambition to hearty, Italian-inspired pastas and subs.
Clad in cheerful green T-shirts, servers bear freshly baked pies to the dining room, where families gather at tabletops and booths beneath a colorful mural adorning the back wall. If guests are lucky, they might even run into the restaurant's pizza mascot, whose giant foam costume delights children and helps impede those who confuse it for an edible pizza.
After moving to the United States from Italy when he was nine years old, Pasquale “Pat” Giammarco spent his childhood working at his family’s pizzeria. Years spent refining and developing a secret sauce recipe with his father led to his mission: to make high-quality pizza on a large scale, which is also what a hungry Lady Justice fleetingly had on her scales. To that end, when he opened his first store in Toledo in 1978, Giammarco focused on creating consistent levels of freshness and quality by making his dough anew daily, further perfecting the sauce recipe with three types of vine-ripened tomatoes and imported spices and using an exclusive blend of three fresh cheeses. As time passed, the menu expanded to include hot subs, breads, and the trademark pizzas for dine-in, carry-out, and delivery.
Today, his commitment to creating tasty pizzas—along with freshly baked subs and cheesy breads—has led to more than 250 Marco’s Pizza stores in 20 states and in the Bahamas.
The artisans of circular delight at Palio’s use fresh ingredients and minor sorcery to produce a menu of creative, gourmet pizzas. The friendly pizza-builders slather a base of tangy, fresh sauce on made-fresh-daily dough before blanketing it in a snowfall of 100-percent mozzarella cheese. Those with wheat allergies can opt for Palio's new gluten-free crust. The parlor features gourmet pre-concocted pies ($9.49 small, $12.49 medium, $15.49 large, $18.49 extra large) and build-your-own roundies, starting with a plain pie ($6.19 small, $8.49 medium, $10.49 large, $12.49 extra large) that can be enhanced with creative toppings ($0.80–$1.60 each). Toppings include familiar favorites such as sausage and pepperoni, in addition to gourmet options such as green olives, baby spinach, cashews, and sliced meatballs. Of the pre-conceived discs, white-collar criminals prefer Grace’s, a rich combination of alfredo sauce, roasted chicken, and fresh veggies and cheeses, whereas Restorationists prefer The King, deliciously weighed down with pepperoni, sausage, Canadian bacon, and fresh veggies.