In June of 1998, the first Bellacino’s threw open its doors and released oven-baked grinders into the world—and the world couldn't get enough. All locally owned and operated, Bellacino’s restaurants have sprung up like wild pepperonis across the United States, outfitting tables with made-from-scratch Italian sandwiches and thin, gooey pizzas dotted with classic toppings. Crusty Italian bread insulates Cajun-seasoned chicken and turkey and creative stuffers such as crab or taco meat. Pasta favorites such as spaghetti and fettuccini alfredo curl around forks, and crisp salads keep meals lighter than a bird on an all-helium diet.