Pizzaiolo by Panino's

 

At PIZZAIOLO we pride ourselves for being one of the few pizzerias in the U.S that uses a natural mother yeast for our dough brought from Naples, Italy, dating back to the 1800s. Our pizzas are made with high quality ingredients imported from the many regions of Italy, baked in a high temperature wood burning oven. Bruno Brunetti, the chef and owner of PIZZAIOLO  along with his two partners Gino and Lenny Rago hail from Mola di Bari in the Puglia region of Italy. Gino Rago has been invited to be part of the United States Pizza Team and has participated in the World Championship of pizza in Parma Italy. Pizzaiolo offers a wide variety of breads baked fresh daily, pastas, seafood dishes, fresh fish specialties flown in from the Adriatic and Mediterranean. Also an array of house-made gelato and desserts.