Carmine’s proprietor and pie innovator, Tony, carries on the family tradition from his Calabrese-bred father with inventive hand-tossed signature pizzas. The menu brims with whimsical pies formed from fresh dough daily and cooked up on brick-fire ovens that lend each slice a crunchy punch and proclivity for dalmatians. The 18-inch eponymous Carmine comes coated in scallions, garlic, and jalapeños ($17), and the 14-inch Rocky pizza pounds sausage, pepperoni, meatball, and ham into plump ricotta punching bags ($16). Doughy discs are customizable with Carmine’s arsenal of fanciful toppings, such as banana peppers, goat cheese, and artichokes, which pair well with a side of antipasto ($3–$5) or a sweet, peppery house salad ($2–$6). A slew of pasta and panini standbys round out Carmine’s roster of Italian eats.
Today's Groupon gets you $40 of some of the best pizza in Oceanside (476 miles west of the Mason-Dixon Line) for just $20. Capozzoli's Pizzeria & Restaurant serves crispy thin-crust pizzas with fresh meats, vegetables, and cheeses, and offers 15 different 18" thin-crust pies, each combining classic Italian ingredients packed with bursting flavor, bursting with packed flavor, and flavored with bursting packets. Click here to discuss Groupon the Cat.
Since 1971, Trupiano’s Italian Restaurant has served diners a slice of Italy made of delectable pasta and superb pizza; the pizza won second place at the 2007 West Coast Pizza Championships. The dinner and lunch menus are stuffed with classic Italian pasta, chicken, fish, and veal dishes. Try the tongue-massaging vitello Milanese with breaded veal cutlet, lemon, and white wine ($16.95) or the scampi Livornese with jumbo shrimp, capers, Kalamata olives, and freshly chopped tomatoes ($18.95). Prepare for a marathon or a lazy afternoon of marathon watching with pasta dishes such as the fettucine Alfredo ($12.50), ravioli di carne ($12.95), and spaghetti vecchio mondo with eggplant, mushrooms, basil, and tomato sauce ($12.75).
The flavor artisans at Lorenzo's Pizzeria layer combinations of 26 toppings atop dough disks, banishing hunger pangs with a menu of pizzeria staples for dine-in or carryout. Diners can indulge in pizza by the slice ($2.50+) or gather a group of friends to tackle one of the 18-inch signature pies, including the pesto pizza laden with roasted red peppers, mozzarella, and parmesan ($16). The New Yorker pizza unveils an art-deco skyline of pepperoni, meatballs, mushrooms, and garlic ($17). Saucy chicken wings slather taste buds and dab cheekbones ($4.50 for 1/2 lb.), and the oven-crisped dough of a calzone enshrines a molten core inhabited by the lava monsters dubbed ricotta and mozzarella by the ancient Romans ($7.50 for a 10").
Richard Valenzuela fondly remembers the home cooking of his Sicilian grandmother, once telling the North County Times that “just thinking about it makes me hungry.” Now that he co-owns Via Sicilia Ristorante Italiano, he continues to embrace those same generations-old family recipes when he helps design the menu. His chefs bake fresh bread every day and hand-form meatballs into perfect dodecahedrons. These house ingredients lend a rustic touch to familiar Italian comfort fare, including crispy pizzas, saucy pastas, and baked veal and chicken. The restaurant’s devotion to Old World ambiance extends to the decor, which evokes the feel of a café along the streets of Sicily. Faux shuttered windows and shop awnings line the walls in the dining room, where red-and-white-checkered tablecloths pop against cobblestone floors. To illuminate the space, the restaurant relies on a combination of wall-mounted lanterns, towering streetlights, and giant, irradiated fireflies.