Tour de Pizza


It’s difficult narrowing down the creative menu at Grampa’s Pizzeria. BRAVA food writer and contributor Anna Thomas Bates and Art Director Ash-Dee Stifter both go for the Barberini, harmoniously balanced with ricotta, garlic, chilies, tomato sauce, watercress and honey. 1374 Williamson St. visit Grampa’s Pizzeria.

Pizza lovers, including Editorial Intern Joyce Novacek, rejoiced when Salvatore’s Tomato Pies opened downtown, where Novacek builds her own pie with Underground Farmhouse peperone and roasted garlic atop the signature tomato sauce and crust. 912 E. Johnson St. visit Salvatore’s Tomatoe Pies.

Editor-in-Chief Kate Bast sticks to her Wisconsin roots and orders Ian’s Pizza’s ingeniously indulgent and addictive macand- cheese with her kiddos. 100 State St. and 319 N. Frances St. visit Ian’s Pizza.

When BRAVA Events Coordinator Gabrielle Rosenthal and fellow foodie and freelance contributor Rachel Werner crave pizza, they head to Cento, where a wood-fired oven renders thin crusts tender inside, crisp out. Rosenthal recommends the prosciutto, mozzarella and arugula while Werner noshes on mozzarella, basil and cherry tomato. Managing Editor Marni McEntee suggests the sweet Italian sausage, bocconcini and broccoli rapini. 122 W. Mifflin St., visit Cento.

Head down the stairs at longtime local classic Greenbush Bar to try Business Development Specialist Lana Chute’s favorite: green olives and pepperoni. 914 Regent St. visit Greenbush Bar.

Or, take a bite of Café Porta Alba’s Margherita: Topped with the classic Italian trio of fresh, tangy mozzarella, crushed tomatoes and basil. It’s Publisher Michelle Reddington’s favorite. 558 N. Midvale Blvd. Visit Café Porta Alba.

—Joyce Novacek

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