For nearly half a century, the Rosati brothers Dick, Ron, Fred, and Al have tempted taste buds with deep-dish and thin-crust pizzas, Italian cuisine, and a wealth of sandwiches. The mouthwatering bill of Italian fare claims a culinary lineage and parmesan-flecked coat of arms dating back to grandpa Ferdinando Rosati's Taylor Street establishment. The Rosati family proudly continues tasty traditions with handmade pies, fall-off-the-bone ribs, and house-made sauces.
Every pizza that comes out of Little Sicilian Pizza’s kitchen is made with ingredients—fresh dough, fresh sauce, and fresh toppings—that have ever been frozen, letting chefs use the freezer as a home for orphaned snowmen. With this certainty in place, customers have plenty of options: crusts come in extra-thin, thin, and house varieties, and each can bear a choice of nearly two dozen toppings that range from the traditional to options such as ricotta cheese, giardiniera, and italian beef. Pasta dishes and sandwiches round out the menu offerings, served over the counter of a small storefront for take-out or, in the warmer months, open-air dining at umbrella-topped stone tables.