From Our Editors
Alfredo Giannaccari learned how to carefully craft house-made breads and sausages in the familiar confines of his uncle's bakery and his father's butcher shop. Calling upon these lessons, Alfred shares his knowledge daily as owner of Alfredo's Italian Pizza Kitchen, the home to traditional Italian pastas and American-inspired additions. His chefs output a variety of delicate dishes such as linguine, rigatoni, and manicotti cooked with house-made shells tossed with vegetable or rich cream sauces. They also build heaping and hearty sandwiches on sturdy torpedo rolls as well as thin-crusted or sicilian pizzas that are best enjoyed either warm or with an unselfish imaginary friend.
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