At Mezzo Bistro and Wine, chefs create nearly everything from scratch, from hand-rolled sausages and meatballs to decadent dressings and sauces that populate plates of Italian favorites. Flames set the goat-cheese- and sausage-topped Mezzo pizza and margherita pie ablaze inside the kitchen’s wood-fire oven, which the eatery imported from Naples in exchange for an Elvis impersonator. Each layer of eggplant parmesan appeases veggie-craving tummies, and orechiette calabrese entangles mushrooms, spinach, and spicy sausage in a housemade sauce. Freshly caught fish fills the frutti di mare with a hodgepodge of clams, mussels, hand-cut calamari, and shrimp, all simmering in a spicy sherry sauce with linguine.