Roncone's Italian Restaurant can trace its origins back to 1937, when Pietro Roncone started serving dishes from his native Italy at his family restaurant. Today, reporters from Democrat and Chronicle describe the time-honored eatery as, "a place with lots of history, infused with new energy." In the restaurant's kitchen, chef follow in their founder's footsteps, whipping up a menu of traditional pastas, hot sandwiches, and Italian specialties. Guest await meals at checkered tabletops out in the warm dining room, sipping glasses of wine.
The thermometer reads 1,000 degrees?or even a few ticks more inside the oven at Fiamma. Each day, the pizza makers stoke the wood-powered fire until it reaches these high temperatures, temperatures so high that the Neapolitan-style pizzas are bubbling and golden-brown in less than a minute. These pies are topped with blistered mozzarella, spicy pancetta, and sweet butternut squash pur?e?just to name a few ingredients that fit into the chefs' pizza holsters. The rest of the menu is home to dishes inspired by the southern Campania region of Italy, such as pasta dishes tossed with creamed potato and smoked mozzarella.
With native Italian chefs at the helm, Portofino’s extensive dinner menu sates stomachs with authentic Italian dishes and an extensive wine list. Like chili popsicles and videos of grizzly-bear ballerinas, Italian food is enjoyed around the world due to its versatility and heartiness. Appetizers, such as cozze marinara—mussels simmered in a marinara sauce ($7.95), pave the way for entrees such as fettucini portobello topped with goat cheese, mushrooms, zucchini, and tomato ($14.95). Or sample pizzas such as the margherita ($9.95) or the quattro stagione with salami, artichokes, mushrooms, and bell peppers ($14.95). The steak Portofino, which weighs in at 14 ounces and maintains a strict pre-fight ritual of mingling with portobello mushrooms and a red-wine sauce ($23.95), pairs well with a glass of Straccali chianti ($7) or the house select pinot noir ($6). Tiramisu layers coffee-soaked ladyfingers and cream ($6) for a decadent finish to any meal alongside a glass of Voga pinot grigio ($8).
With locations scattered throughout Rochester, the locally owned Cordello's serves hearty casual Italian fare to sate appetites of any size. Small, medium, and large pies arrive sliced into fourths, eighths, or twelfths and sport hearty toppings such as breaded chicken, bacon, or steak, while sheet-size pizzas extend to 32 slices to feed hungry party guests or test the division skills of the hungriest three. Plates of homemade Italian specialties perch upon tabletops in Cordello's family-friendly dining rooms, and delivery cars bear toasty boxes across the local area, allowing customers to enjoy the feast without leaving home. Committed to supporting the local community, the restaurant sponsors local schools and organizations, while hosting special events for youth, such as a "Make Your Own Pizza Day."
A portmanteau of “mozzarella” and “pepperoni” gave Marvin Mozzeroni’s its playful name, but the origins of the restaurant itself are rooted in New York. The pizzeria was founded by two Rochester natives in 2004 as Starving Marvin's Pizza before they changed the name in 2007 when they turned their single eatery into a franchise. To this day native New Yorkers own and operate the five locations found throughout the state, including their two new locations in Henrietta and Greece.
The emphasis here is on their numerous specialty pizzas, baked in a brick oven and made fresh daily with hand-tossed dough. They come with a thick or thin crust and homemade red or white sauce, and can be ordered whole or by the slice. The menu also features other Italian food, including calzones and chicken parmigiana, as well as a mix of American-style classics such as hoagies, cheeseburgers, wings with homemade sauce and bleu cheese, and hot dogs. Those with food allergies can opt for gluten-free pizza.
Marvin Mozzeroni's brick ovens have been sizzling cheesy pizzas to melty perfection for more than 30 years. Today, cooks continue the tradition at six area locations, where they slather crusts with a choice of traditional red or Marvin's white sauce, then load them with toppings from spicy capicola ham to black olives. Green salads, gluten-free pizza crusts, and low-carb whole-wheat wraps cater to health-conscious patrons. For those looking to fill their bellies, there are enormous 12-inch hoagies on lightly toasted, house-baked bread as well as a long list of sloppy plates, which come filled with tasty chunks of hamburger, hot dogs, and italian sausage.