Michael Merendino grew up hearing stories about his family history. Sitting in his father's pizzeria, he learned how the Merendinos left Sicily for Long Island in the 1900s, and about the bits of Old World culture that they brought along with them. One such touchstone was the rustica: a small, pizza-like creation traditionally made with unused pieces of bread dough. Michael brought the rustica with him when he moved from the East Coast to the East Valley, making it the star of his menus at Crust Restaurants.
Crust's hand-stretched rusticas arrive topped with everything from marinated tomatoes and fresh mozzarella to arugula and prosciutto, and are sized for individual diners. To help feed larger groups, the chefs also bake 20-inch, thin-crust pies as well as square pizzas ideal for diners on a strict Euclidean diet. Hearty entr?es such as homemade meatball parmigiana, chicken marsala, and shrimp scampi, round out the menu of comforting Italian-American favorites.