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With a passion for their authentically inspired sauces, the cooks at Roma's Italian Restaurant top virtually all of their entrees with zesty marinara, decadent alfredo, or wine-based lemon sauce. They use vegetables bought directly from farmers’ markets to adorn house-made baked pastas or savory meats sautéed in pure olive oil. When they aren’t using the ovens to bake New York–style pizzas or to cathartically incinerate grueling crossword puzzles, they fire them up to bring meat-filled calzones and house-made rolls to golden-brown fruition.
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