Osceola was without a pizzeria, and when the old "American

Pie" location became available, we couldn't let it become 

anything else. Since we had to supply our own ovens, the ovens we purchased dictated the style; high-temp, east coast pizza with "leopard spot" crusts were the best for our 600 degree ovens with 200lb pizza stones. 

The New York pizza was introduced by Italian immigrants from Naples, Italy. Places like New York and New Haven had pizza

long before pizza made it to Rome, Palermo, Florence, or Milan. The strong American and Canadian wheat allowed east coast Neapolitans to create massive stretched doughs, and instead of selling small pizzas, sold the huge slices. 

As American troops were stationed in Italy during WW2, they returned home with a craving for Neapolitan pizza; after the war, Allied aid brought American and Canadian flour to Italy, and Pizza, bread, and pastries vastly improved in the country. Current Italian pizza and bread flour is grown in North America and brought to Italy to mill. 

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We try to make a New York style pizza constructed as if it was a Neapolitan pizza; raw, hand-milled (in house) tomatoes only, salt, oil, dried cheeses added as we top the pizza. Our "white sauce" is simply heavy cream, garlic, olive oil, parmigiano reggiano cheese (grated in-house), and salt added to the dough cold and allowed to develop into a sauce under a layer of mozzarella. 

In New York, slice shops offer a "grandma" style pan pizza; having visited Rome the previous year and loving their "Al Taglio (by the slice), the Roman pinsa replaced the "grandma" pizza, and is the pie that will feature more imported Italian ingredients, especially meats. In warmer months, more of our Roma Al Taglio slices will be a fully cooked dough with cold sliced meats, vegetables, and cheeses like Buratta, stracchiatella, and fresh mozzarella. 

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"NEAPOLITAN MEATBALLS"

This recipe took nearly a year to develop in an attempt to recreate the meatballs our family tried in the Amalfi coast region. We bake bread solely to be turned into breadcrumbs in the meatballs which are made fresh daily. 

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DESSERTS AND BREAD

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DESSERTS

We make our own signature canolli fillings, hand dipping them in chocolate chips, and pistacchio. We have Roman Maritozzi, brioche buns filled with fresh whipped cream, Fiocco di Neve, brioche balls filled with sweetened Ricotta con Latte and topped with powdered sugar or dunked in a lemon or chocolate glaze. We also serve Tiramisu cups, and scratch-made chocolate chip cookies. 

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BREAD

We are working on bringing the offerings of "Biga Breads" to the restaurant. When we have a full kitchen staff and a constantly functioning steam injection oven, we can offer the full line of "Biga Breads," but we're still selling breads that don't need a steam-injection; focaccia, Francese, and ciabatta. 

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LIBATIONS

We sell Italian proseco, Italy's #1 beer Peroni, a Wisconsin based Italian style spiked "limonata," Italian style wines including wines from Chateau St. Croix, and our most popular selling libations, the Rose and Sangria wine spritzers! We also carry Yeungling, Miller High Life and other domestics, local crafts beers, and domestic Wines, 

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