The pizza professionals at Verrazano Pizza have been crafting pies with hand-tossed dough since 1978. All New York–style pizzas ($10.99–$14.99) roost in authentic brick ovens before chefs adorn them with toppings including bacon, jalapeños, garlic, pineapples, spinach, and tomatoes ($1–$1.50). Specialty pizzas embrace the likes of deep-dish ($15.99) and sicilian crusts ($21.99) and come with topping combinations such as the Verrazano Special—a medley of pepperoni, sausage, green pepper, onion, mushroom, and black olive. Whereas salads don ranch, blue-cheese, and caesar dressings ($3.99–$7.99), chicken fingers ($7.99) wag knowingly at wings ($7.99) and fries practice their synchronized dog-pile routine ($1.99–$4.99). To cultivate full-meal customization, patrons can massage uvulas with Italian eats in Verrazano’s dining room or call ahead to have pizzas ready and waiting to be taken home or to edible discus-throw competitions.
The daughter of one of Boston's most legendary pizza chefs, North End Pizza owner Claudia Vaccari sates Western palates with a menu full of authentic East Coast pies, calzones, subs, and pastas. Every pie is tossed-to-order with Vaccari's father's special dough—forged in his Boston kitchen—before a spoonful of her mother's locally made secret sauce creates a matrimonial union of court-ordained freshness. Taste the tradition with a hand-tossed pizza ($9.25–$13.25) and a savory selection of 22 fresh pie toppers that include pepperoni, salami, eggplant, anchovy, and jalapeño ($0.50–$1.50 each). Unlike full metal aprons, pizzas can be folded, transforming them into calzones packed with a selection of meatballs, ham and cheese, veggies, and more ($12–$13). Miniature gourmands can prep their palates for a half order of spaghetti or rigatoni ($2.75) or a sundry sampler adorned with fries, mozzarella sticks, and mac 'n' cheese bites ($5.75).
Carefully wrapped cuts of meat and sausages and encased salami fly over the deli counter at Rocco's New York Italian Deli as staffers craft the homemade Italian entrees that compose this traditional deli’s menu. Owner Adam Kahn draws upon his family’s recipes to craft a selection of meat, cheeses, and desserts available by the pound and savory dishes that burst with classic Italian ingredients like a tomato vine when rent is due. Almost every morsel is made from scratch, from the sweet crust of Grandma’s cheesecake to the homemade bread made fresh every morning to ensconce the deli meats in a selection of hot and cold sandwiches. The deli also sources some specialty items straight from Italy to showcase the country's flavorful pepperoncini, piquant Reggiano parmigiana, and tart limonata, lending customers a taste of authentic Italian treats without needing to install a gelato-cast statue of David.