Though Gino Bonetti has lived in Florida for nearly a quarter-century, he has every right to call his pizza New York-style. The Sicilian-born restaurateur lived in Queens for 30 years, during which time he fell hard for the city's versions of his native Italian cuisine. Since 1993, Gino, his wife, Arlene, and their two children have operated Gino's NY Style Pizzeria, where chefs prepare both Neapolitan- and Sicilian-inspired pies. Whichever style they choose, customers can have their pizzas topped with anything from meatballs and eggplant to premium toppings such as prosciutto and artichoke hearts.
In addition to pizza, the cooks also whip up hot and cold subs brimming with veal cutlets or cappicola, as well as use traditional recipes to prepare a lineup of baked pasta dishes, including a lobster ravioli with homemade vodka sauce. In good Italian tradition, they bolster their myriad of chicken, veal, or seafood entrees with a hearty side of pasta and garlic rolls. Gino's also provides catering services, as well as can help plan complete events with recommendations for local equipment rental, videographers, and linen providers.
Classically trained in Palermo, Italy, Angelo's head chef has been wrangling diners in his dough lasso for more than 50 years. His Italian menu, made from recipes passed down through the owner's family for generations, emphasizes hand-tossed pizzas and a wide array of freshly cut toppings. Patrons can also use the restaurant's Via Veneto italian ice to cool their mouths after a hot stromboli or a long day of sticking their tongues out at the sun.
Voted Best Specialty Pizza in Dunedin in a House of Beers citywide contest in 2010, Bayshore Pizza’s success comes courtesy of co-owner Erik Johanson’s passion for quality ingredients. That and his mom’s secret sauce recipe, of course. Making good on a lifelong dream to run his own restaurant, Johanson oversees the family-owned-and-operated pizzeria, where chefs hand-toss fresh, daily prepared dough before transforming it into thin-crust and pan pizzas, folding it into ricotta-stuffed calzones, and rolling into hearty strombolis. Pizzas are available whole, or by the slice, where toppings range from the classic––pepperoni, sausage, green pepper––to the creative––clams, garlic, parmesan, and bacon––and a choice of five sauces waits to grace Bayshore’s chicken wings, which also won top prize in 2011, but never brag about it.
At Pronto Pizza, chefs whip up Chicago-style, New York-style, and thin Italian-style crusts on their signature pies. Customized pizzas can be enhanced by more than 15 toppings, from pepperoni and sausage to eggplant and banana peppers. Pizzas range from the Hawaiian pizza, with ham, pineapple, and mozzarella, to “Carlos Pie,” with grilled chicken and pesto. The menu is also rife with classic Italian dishes, such as veal piccata, chicken Palermo, and shrimp fra diavolo, paired several wines and beers.