Italian Restaurants in Roseville

Bionde's has been serving up a fresh menu of scratch-made pizzas, submarine sandwiches, ribs, and more to local pizzavores on the go since 1974. Bionde's pie, topped with a top-secret sauce, is enough to lure that debonair Dante scholar to your monthly book-club meeting. Choose to top Bionde's famous 18" pie, available in either deep-dish or hand-tossed varieties, with up to seven of the 14+ available toppings ($13.99), or opt for one of the gourmet pre-designed pizza creations ($11.99+) to finally declare a topping treaty among tense fellow diners. A selection of satisfying starters such as nachos ($4.99) and wings ($7.99 for 10) will suffice for the small appetited, and any of the sub sandwiches ($5.99 for 8"), ribs (from $10.99 for half), or salads ($3.95+) will satisfy the pizza protestor among you.

Like an edible geometry textbook, Lil Paul's Pizza treats patrons to delectable squares and circles of hand-tossed pizza. A choice of 15 fresh ingredients festoon the pies along with crusts flavored with butter, cajun, garlic, and parmesan. For other handheld delights, the pizzeria stacks subs that include such classic staples as meatball and Italian, or a chicken variety that stays true to the shop's routes with a layer of marinara sauce. Salads such as the garden or greek give guests veggie options or mingle leafy greens with salami and pepperoncini.

Before Shawn Randazzo even opened his own pizzeria, he was already an internationally recognized pizza maker. In 2012, Shawn entered the International Pizza Challenge at the International Pizza Expo, a renowned industry trade show that brings together the world's best pizza artisans. There, he was awarded with two honors: Pizza Maker of the Year and Best American-Pan Pizza.

It's not surprising that he claimed the country's best pan pizza considering the meticulous preparation involved. His square steel pans—synonymous with Detroit-style pies—have the same design as the ones mechanics use to catch small parts or the tears of busted carburetors while working on cars. It takes three hours to prepare each pan, as they go through several cycles of being coated in seasoning and then heated in the oven until the flavor is quite literally baked in. The steel construction ensures even heat distribution, leaving the deep-dish crust perfectly baked each time.

It was coming off his Pizza Expo victory that Shawn was inspired to open Detroit Style Pizza Co. Here, he uses the same award-winning recipes and high-quality pans to prepare specialty pies such as the Motor City meatball pizza with mushrooms and red onions. The specific recipe that won Shawn his pan-pizza title was the chicken Caesar, which is topped with white-meat chicken, Applewood-smoked bacon, a two-cheese blend, and Caesar dressing, which caramelizes the onions as the pie bakes.

This family-oriented, neighborhood restaurant deliciously adorns its tables with specialty pizzas and traditional Italian recipes, all inside the historic Britz building. Head-chef Jason Hartland serves up a scrumptious menu highlighted by pizzas such as the classic margherita ($9.99 small, $11.99 large) and the arrabbiata, featuring a meaty portion of italian sausage buttressed by the sweet bite of caramelized onion ($11.99 small, $15.99 large). Grille customers clamor for the calamari enlivened with the tang of cohabiting tomatoes and lemon ($11.99), and Jason’s garlic-and-white-wine sautéed mussels, which are whipped up using his own wine-doused muscles ($10.99). Bellies also fill with Italian comfort food such as the homemade lasagna ($13.99), filet mignon soaking in a bath of mushroom cream sauce ($23.99), and breaded Lake Michigan perch ($14.99). Additionally, Pepperoni Grille clinks ice to glass behind a full bar and serves a variety of wines available per glass ($6–$8) and bottle ($22–$49).

That's Amore Pizza's dough-rollers craft three varieties of pie, sprinkling toppings on deep-dish, thin-and-crispy, and gourmet square crusts to fit individual cravings. The thin lasagna pizza disassembles the traditional dish and layers a circular crust with ground beef, an eight-cheese ricotta blend, and italian sausage topped off with tomatoes and basil. Cap deep-dish 'zas with one of 18 toppings, and request that crusts be seasoned with a wash of butter, sesame seeds, or any of seven complimentary crust toppings. Plunge fangs into an oven-baked sub, served hot or cold, or devour chicken wings doused with regular, hot, or barbecue sauce. Cooks keep the oven burning until 11 p.m. Monday–Thursday, until midnight on Saturday, and until the cows come home on any day the cows have left home. While not included in today's Groupon, delivery is available for an extra fee.