With multiple varieties at each location, there are enough options to pleasantly coat any mozzarella-covered tongue in tasty toppings. Veggie fans will appreciate the veggie supreme, dotted with mushrooms, green peppers, onions, black olives, and tomatoes. For feasters who can't decide between this or that, the super combo comes stocked from crust to crust with Canadian bacon, pepperoni, mushrooms, onion, black olives, and extra cheese. Offerings vary by location, so consult the menu at your nearest location before ordering.
Marco's Pizza founder Pasquale "Pat" Giammarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh cheeses.
Part of a large, Italian family, Jimmy Zamparelli grew up in a New Jersey, where he helped his grandmother craft ricotta ravioli, meatballs, and marinara sauce for family gatherings. His wife, Nancy, grew up in Houston, where her mother planned family meals around ingredients gathered at the local farmers market. The duo met at the Culinary Institute of America and the rest, as they say, is history.
Today, at Zamparelli's Italian Bistro, you'll find hints of both spouse's culinary roots in the cuisine, where recipes are often inspired by Jimmy's grandmother, but prepared using fresh, local ingredients,. Brick-oven pizzas are the house specialty—not to mention a favorite of Every Day with Rachel Ray magazine—and sprinkled with everything from clams and creamy garlic sauce to caramelized onion, gorgonzola, and smoked bacon. Elsewhere in the open kitchen, cooks pile house-made meatballs into sandwiches, layer meat sauce and mozzarella into gluten-free lasagnas, and toss roasted beets with shaved fennel, goat cheese, candied walnuts, and baby greens, which are surprisingly mature for their age. Wines by the glass and local beers complement feasts, which best end with a helping of gluten-free chocolate mousse, insists the Denver Post.
Using fresh seasonal ingredients from local sources, Via Toscana's menu of traditional, upscale Italian dishes preps palates for a sensory serenade with a starter of mussels la spezia ($8) in a lemon white-wine preparation. The pollo marsala ($14) provides a dance floor for a multicultural cast of sautéed chicken, woodland mushrooms, sage butter, and marsala wine with roasted new potatoes. And the penne vodka di mare's sautéed scallops and shrimp in a crema-rosa vodka sauce ($18) mix alcohol and the ocean in a lifeguard-approved manner. Otherwise, sharpen your toothy band saw on the succulent vitello saltimbocca (sautéed veal scallopini, $18), or feast eye-mouths and mouth-eyes on the Colorado lamb chops ($25) with provencal herb marinade and potato gratin. Via Toscana's extensive wine selection can matchmake any meal with more than 600 varieties of fermented fruit, and a gluten-free menu is also available.
Street Legal Pizza's stalwart kitchen crew kneads its own dough and stirs up fresh sauce daily to construct a menu of stone-fired New York–style pizzas. One large pizza surrounds grana padano cheese and fresh basil with a crust drizzled in olive oil before anchoring dough disks with up to two toppings, such as green peppers, meatballs, garlic-infused chicken strips, or genuine chunks of leaning tower. An order of garlic bread and two sodas bookend each bite of pizza, ensuring that each mouthful receives individualized attention.