All reviews are from people who have redeemed deals with this merchant.
Reviewed June 10, 2012
Reviewed March 22, 2012
Reviewed March 21, 2012
What You'll Get
Though spinning massive amounts of dough above one's head is an amusing way to display a coin collection, it requires superhuman stamina to maintain. Rest your triceps and leave the dough spinning to the pros with today's Groupon: for $10, you get $21 worth of pizza and Italian fare at Ricetta's in Falmouth.
Ricetta's inventive chefs, who earned the pizzeria a spot on USA Today's 52 Best Pizza Places in the Country, use fresh, locally sourced ingredients to craft their pizzas and classic Italian dishes. Stoked to a searing heat of 700–900 degrees, their hand-built brick oven burns 24/7 and is fed only the finest oak, maple, and out-of-date phonebooks. Dive into a collection of brick-oven pizzas to retrieve the 12-inch Bravo, a canvas of slow-roasted barbecue chicken and sweet onions flanked by crispy prosciutto ($15.49). The Melanzana Diavolo pizza thaws out cryogenically frozen palates with a three-layered stratum of imported pepperoni, fried eggplant, and hot cherry peppers ($20.29 for a 14"). Diners can sample traditional antipasti, such as the homemade gnocchi tossed in a tomato cream sauce ($5.99), before matching their appetites against the linguine carbonara with pancetta, baby portobellos, and sautéed spinach ($15.99).
As guests enjoy their meals in the expansive seating area, they can watch the red-purple flames in the brick-oven enclosure lick and bake the rising crusts of soft, sumptuous pizzas. Ricetta’s outdoor patio is framed by a stately wood trellis just high enough to let diners pump out a few pre-meal chin-ups to build an appetite.
The Fine Print
Promotional value expires Feb 14, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Not valid for the purchase of alcohol. Must purchase 1 food item. Dine-in only. Not valid toward buffet. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Instead of heading out to play after school as a kid, Ron Stephan spent afternoons in his mother's kitchen, rolling chicken cordon bleu for the catering business she ran from their home. Today, Ron continues his family tradition of freshness at his own restaurant, Ricetta's, where every dish is made from scratch daily. "I guarantee you my freezer is smaller than your freezer at home," Ron says with a laugh, "unless you have a really small freezer."
The restaurant’s accolades speak for themselves. Since it opened in 1989, Ricetta's has won the Maine Sunday Telegram's readers' poll for best pizza a whopping 20 years in a row, as well as earning a spot on USA Today's 51 great pizza parlors in 2010. At its current location, which it has occupied since 2000, two hand-built brick ovens fire up each pizza, giving the crust a crisp outside and a soft, pillowy center.
Though the food is crafted with care, the lifeblood of Ricetta's, according to Ron, is its employees, many of whom have been with him for over 10 years. They have helped create all of the menu's dishes, including the Bolto pizza, loaded with pesto, roasted chicken, and broccoli, and named after the manager who would make it for himself for lunch every day. Ricetta's first employee, Skip, lends his name to the popular linguini Scipollo, which he fashioned from chicken, sometimes shrimp, with prosciutto and tomatoes in lemon-cream sauce. To show his gratitude, Ron celebrates each staff member's anniversary by printing a mention in the newsletter and cooking them a pizza with monogrammed pepperoni slices.