Featured by Billy Costa on the show TV Diner, on which Costa calls the restaurant a landmark and a legend, Prince Pizzeria has been slinging sauce over pies for half a century. Beneath the unmistakable soaring model of the Leaning Tower of Pisa, owners Steven and Trisha Castraberti oversee a menu piled with homemade marinara and pies lauded as the Best Pizza of the North Shore. Diners bite into specialty pies such as the greek, whose spinach and feta cheese combine with black olives and tomatoes ($15.95), or the primavera, on which eggplant and roasted red peppers lounge. Arturo’s classic marinara ladles daily-made tomato sauce over spaghetti or ziti ($8.99), and patrons lounging amid yellow and red walls slice into a tender, breaded veal cutlet hiding beneath red sauce and mozzarella ($13.99).
Though Bacci’s is in Saugus, a car ride or several Orange Line stops away from the North End, its menu of Sicilian-style pizzas and pasta dishes adheres to the historic Boston neighborhood’s renowned culinary tradition. The family-owned shop bursts with the aroma of baking dough and simmering Italian sauces. The chefs toss specialty pizzas by hand and layer subs, wraps, and paninis with an array of mozzarella, meats, and vegetables. Bacci’s also hosts “Make Your Own Pizza” parties, during which diners can try their hand at designing their own pies without the hassle of milking the dough from the cows themselves.
An edible emporium of eatability, Nonni's Pizza serves a tongue-tantalizing menu of piping-hot pies smothered in vine-ripened tomato sauce and fresh Italian cheeses. Chomp into the BBQ bacon cheeseburger pie ($13.99/large), crowned with barbeque-sauce-marinated meatballs and crispy strips of bacon, or ward off clingy vampires with Nonni's Favorite ($13.99/large), which comes smothered in white sauce, breaded chicken, broccoli, garlic, and olive oil. End any eating expedition with the sweet delight of cinnamaple sticks ($3.99), breadsticks doused in cinnamon, sugar, and maple syrup. The technologically advanced pizzeria features online ordering courtesy of a pedal-operated computer powered by horses.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
For more than 30 years, Countryside Deli, Pizzeria & Caterers has mastered a vast menu of comfort dishes from America and Italy. Diners stroll up to the counter in Countryside's simple dining room to order hot or cold sandwiches, cheesy pizzas, or plates of gnocchi with eggplant and mushrooms. Its catering selection is equally diverse, featuring trays full of tortellini alfredo, chicken marsala, and eggplant rollatini, as well as sandwich platters and giant subs perfect for serving a bunch of fans watching a football game or one football player after a football game.
The chefs at Tasty Foods compile a smorgasbord of sustenance that showcases fresh, natural ingredients and soups, pita bread, and sub rolls sculpted from scratch. With New York–style pizzas, some crowned with zesty toppings such as chicken and feta, and authentic pastas, the menu exudes a distinctly Italian flavor despite not being written in marinara sauce. But stuffed grape leaves, meat-laden subs and wraps, burgers, and seafood fried to a golden brown also represent Greek fare and other global tastes.