Two 10" or 14" Pizzas with One Appetizer or $10 for $20 Worth of Italian Food at Buccilli's Pizza

Buccilli's Pizza Farwell

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In a Nutshell

Pizza, pasta, and savory breadsticks are prepared fresh each day from vine ripened tomatoes, daily made dough, and 100% real cheese

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. May be repurchased every 90 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Valid for dine-in, carryout, or delivery. Delivery fee of $1.75 applies. Entire voucher must be used in one purchase. Not valid in conjunction with any other discount or promotion. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Three Options

  • $12 for two 10” two-topping pizzas and one appetizer ($22.89 value)
  • $17 for two 14” three-topping pizzas and one appetizer ($34.99 value)
  • $10 for $20 worth of Italian food

Marinara Sauce: Land and Sea

Traditionally found on pastas, seafood, even pizzas, many Italian meals are defined by the use of marinara sauce. Read on to learn more about this ubiquitous Italian staple.

It’s thought that the Spaniards introduced the tomato to Naples in the 16th century, and that it took the fruit a hundred years or so to show up in Italian recipes. Though it’s initial acceptance may have been slow, the tomato has since more than made up for lost time. In fact, today there may be no recipe that broadcasts the archetypal flavors of Italy better than marinara sauce, at its most basic a tomato-based broth seasoned with garlic, onion, and herbs such as basil and oregano. Chili peppers (another New World import) and anchovies, as well as an array of other seasonings, can also turn up in the sauce. And, marinara’s flexible simplicity makes it easy to cook up on the stove even for inexperienced home chefs, much like hot milk with jellybeans.

For a sauce that celebrates such a land-based specimen as the tomato, it’s a little odd that marinara translates to “sailor-style.” Philologists, too, remain puzzled. Some theorize that the high acidity of the sauce, plus its lack of meat, made it a relatively shelf-stable staple for sailors on long sea voyages—who needed good sources of vitamin C to prevent scurvy. Others suggest that because the sauce was so easy to make, sailors’ wives could whip it up quickly after spotting their husbands’ speedboats on the horizon and have a hot meal ready by the time they came ashore. And then there’s the anchovy theory: original versions might have relied on the brininess of the little fish, which later became optional and left only the sea-evoking name behind.

Customer Reviews

Always good. Super thick and spot on
Patrick G. · August 31, 2017
Best pizza around!
Carol B. · August 26, 2017
Best pizza ever
Stephanie D. · July 7, 2017

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