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Vittorio pizza

Vittorio pizza

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A pizza that you can prepare quickly when you are hungry and do not have much time

  • a pizza wheat
  • a spicy sausage
  • 100 g salami
  • 150 g moss files
  • a red pepper
  • thinly sliced ​​onions
  • olive
  • tomato sauce with oregano
  • ketchup Univer

Servings: 6

Preparation time: less than 30 minutes

HOW TO PREPARE RECIPE Pizza a la Vittorio:

Grease the pizza top with tomato sauce mixed with oregano, then add the slices of spicy sausage, salami, fillet muscle. Decorate with slices of pepper, onion and olives. Bake for about 15 minutes. We serve it with Univer ketch-up, which highlights its flavors.

Good appetite!

Tips sites


Do not cover the pizza top completely.


All pizza ingredients should be ready at the same time.

Vittorio's Pizza - Recipes

Came to this restaurant on the recommendation of a Tissot salesman (!) And we were not disappointed. Stopped in for lunch on a rainy New York day and had an awesome pizza and minestrone soup. Would have loved to go back for dinner!

86 - 90 of 364 reviews

4/1/17..Put this on your list of Dinner spots! The garden area in the back is quite cozy love the deco very nice. Very kind waitress and the manager walked around and greeted people. I had the Calzone with lamb sausage, my partner had the margarita Pizza with wild mushrooms and my sister / niece also had the margarita Pizza. I would have come back again

This place looks like a restaurant from an Italian movie. Th food is very good and the price is affordable (especially for New York). The service is good and the ambience is cozy and intimate.

Dropped in for a quick meal ahead of a theater outing. This is a busy place, but the staff were efficient in taking food and drink orders, and delivery was prompt. Usual Italian fare with a heavy emphasis on pizza. Good drinks list, especially the Gin list. Nice to get complimentary limoncello to finish what was a satisfying meal.

This place is great! The food was far better than I anticipated. It's a little on the small side but the wait staff is fantastic and the food is reasonably priced. Great for families.

Vittorio's Pizza - Recipes

Group of 7 on a cold winter's evening-- so glad we got reservations-- the place was packed! Sat in the cute patio with artistic lanterns, fireplace and waterfall. Cozy table- tight for 7, but still lovely. Calzones to die for, margarita pizza authentic as Naples. For some reason one of us ordered a quiche-- what? Not the best choice! Good wine selection with glasses ranging from $ 9-13. Huge bowl of minestrone. One of us said the blueberry pie was the best he'd ever had. Order the ricotta cheesecake not the raspberry crumb, though. Espresso all around and the bill was $ 224 + tip.

213 - 217 of 364 reviews

Went last night and it was delicious. Please know this is mostly a pizza and salad place. The only pastas are lasagna. I think the menu could use some protein options. Ambience is amazing. so romantic. Ordered the lasagna bolognese and a calzone and both were great! I love the wine list has a lot of wine choices for any budget. Service was so wonderful. I will be back!

My wife and I enjoyed dinner during a recent weekend visit to NYC. They did not take reservations and the patio is the ideal seating area. You may want to arrive early or later to secure patio seating. Otherwise, you will be seated either right inside the door on the main level (limited tables and very cramped) or in the spacious basement. The food was very good. There are several salads to choose from the portion is large. My wide and I shared an antipasti, salad and lasagna. The table staff was extremely attentive and helpful. On a Saturday night the place is fairly loud and one might want to enjoy the live jazz music at the attached bar.

What a lovely little place located directly across from beautiful Washington Square Park! We began with a Bellini (peach nectar & Presecco) while enjoying the back patio (enclosed) decorated with artistically rendered lanterns. We shared the ferro with tuna salad and then each enjoyed a panini. I had the tuna salad (no mayo, european style) on focaccia bread, made on site, and toasted until crisp with olive oil. My daughter had the tomato and mozzarella ciabatta panini which she enjoyed as well. We were quite satisfied and the food and atmosphere made us feel like we were back in Europe! Our service was excellent!

We decided to take a group of 12 after a meeting at NYU. Others kept on arriving and the staff worked very hard to accommodate us in the garden. Dinner was delicious. Only problem was staff training on how to handle a large table. Some ordered pizza, main course salads or lasagna. Pizza and salads were served immediately. Others had to wait 25 minutes to get ANYTHING to eat. As the host I was VERY embarrassed. If they weren’t going to serve everyone at the same time, the server should have told me so that I could order extra to share or explain to my guests that ordering lasagna meant they would be served long after the rest of the table had finished. The salads were great, the pizza was exceptional!

Vittorio's Pizza - Recipes

Penne served in a smoked salmon cream sauce with vodka, a dash of marinara sauce and Parmesan cheese


Penne served in a cream sauce, a dash of marinara sauce and Parmesan cheese

Add: Chicken 7.00 or Shrimps 8.00


Penne prepared with extra virgin olive oil, garlic, parsley, fresh basil, Gaeta black olives, anchovies, capers, and fresh tomatoes


Penne prepared with fresh heavy cream, parmesan cheese

Add: Chicken 7.00 or Shrimps 8.00




Linguine prepared with extra virgin olive oil, garlic, parsley, fresh cherry tomatoes, clams, mussels, squid, baby octopus and shrimps




Fettuccini prepared with a paste of black truffles & porcini mushrooms

Don Vittorio pizza a la leña

don Vittorio
Arrachera brava
Gourmet (cold meats)
Giovanotti (Italian pepperoni, black olives, mushrooms and peppers)
Four cheeses
Four special cheeses (artichoke and spinach)
Neptune (smoked oysters)
Combine (ham, salami, bacon, peppers)
Mexican (chinameca chorizo)

Soft drinks, natural waters, juices, wines, beer.

Promotions of the month

Pasta Monday:
Choose your favorite base (four cheeses, arrabiata, garlic butter, chipotle) ​​+ order pizza bread with parmesan +1 soda = $80

Tuesday of calzone:
Choose your ingredient (Pepperoni, chicken and bacon, chorizo, ham) + 2 soft drinks $120
Recommended for sharing

Pizza Day of the Day: + 2 soft drinks = $148

Thursday Ligth:
Choose your turkey ham pizza, chicken, mushrooms or 2 homemade salads + half a jug of water a day = $148

Coffee Friday:
Enjoy your evening coffee with your friends, partner, family in the charming atmosphere of Don Vittorio.
US $ 45 up to 4 cups
Cappuccino, express, cut, dairy and more.

Friends Saturday:
order garlic bread + BBQ pizza + 2 beers = $ 195

Starters, salads, pastas, soups, pizzas and meats $ 110

How Don Vittorio was born

don Vittorio is created in May 2007 in Coatzacoalcos, Veracruz.

Our only purpose: to prepare the best wood-fired pizzas and make you feel at home.

For 45 Years

A favorite of Huntington Beach Locals for over 45 years, Vittorio’s serves old world traditional Italian food, as well as great Steaks, Chops and Seafood. Whether you're in the mood for a juicy prime cut Filet Mignon with all the trimmings, or a classic Braciole or Veal Parmigiana, you'll find it on Vittorio's vast menu of over 150 items. Pizza is also part of the landscape, as well as specialties like Scaloppini Cilentro, Blackened Rib Eye Steak, Salmon Marinoto and some of the best Lobster around. Vittorio's also has a great selection of Wines, Beer, and Spirits to add the perfect accent to your meal. For parties, banquets, and special events, let the owners of Vittorio's help customize your celebration, with a personally selected menu by you, and printed just for your special occasion. Vittorio's professional, attentive staff will make certain your event is a success! Our Services: We offer banquet facilities 20-50 people. Established in 1969 Vittorio's is one of the oldest restaurants in Huntington Beach.

The delivery of pizzas is free for the whole municipality of Colayrac Saint Cirq (47450) and the surrounding places. We ensure fast delivery so that your pizza order arrives at your home hot as if it were coming out of our oven! You live in TargeBayle, Cocard, Carcas, Saint-Cirq, Sablou, Martel, Chadois, Monbran, Cardonnet, Escloupès or Palet no problem! We deliver directly to your home.

Authenticity and taste are the watchwords for a successful Italian pizza. That's why we choose fresh and local products (maximum) to ensure the freshness of our pizzas. Indeed, we pay special attention to the quality of the ingredients that make up the composition of our pizzas. Whether it is flour for making dough, topping foods or cheese, these products have been rigorously selected to sublimate the taste of your pizza.

The garden is open year round!

& ldquoThere are dozens, if not hundreds of Italian cafes in New York. With so many fabulous ones strewn throughout the city, it would be virtually impossible to choose the best. La Lanterna, however, is markedly different because of its very romantic appeal. Located on MacDougal Street just a hop, skip, and a jump from other noteworthy Italian cafes such as Cafe Reggio and Cafe Dante, La Lanterna's Greenwich Village neighborhood is almost a second Little Italy. La Lanterna consists of two dimly-lit levels decorated in a dozy fashion, and with its close proximity to the NYU Law School, there is something in this small cafe that stirs visions of an intellectual and scholarly past. During the cold New York winters, a fireplace is ablaze on the lower level, as couples romancing one another and students reading the likes of Nietzsche and Beckett can be seen sipping their espressos while attempting to thaw out. Because it is less visible than many neighboring cafes, at La Lanterna you can avoid the crowds that so often invade Greenwich Village while enjoying a private moment with your companion. & Rdquo - Romantic New York

It's all about the "romantic feel" at this Village Italian, "a little slice of heaven", "enjoyable fare", "standout desserts", "lit by a working fireplace and lantern-filled garden", "live jazz in the adjacent bar add to the "first-date" appeal - Zagat 2017

3.9 - food, 4.3 - decor 4.1 - service
(out of 5.0- overall ratings)

"Woo your darling under the stars. In the wintertime, 4 fireplaces will spark your courting" - Time Out New York

"Cozy Village cafe delights locals with Italian favorites", "charming outpost occupies a 200 year-old townhouse", - '"one of top 10 gardens in America" ​​- Gayot

"A perfect date spot", "cozy, romantic vibe" - Thrillist

"Casts immediate intimacy." "Desserts are the cafe's forte" - NY Magazine - 10 (out of 10) user ratings

Alessio Rovetta in pizzeria Da Vittorio and the statements of the Cerea

“We are very happy to have among us a professional like Alessio Rovetta, who we knew first of all as customers and whose pizza offer we have always appreciated. His careful look, the search for the best raw material, the care in choosing the combinations of flavors and scents completely marry our vision of cooking. His expertise enriches the skills of our work group, ”says the Cerea family.

For his part, Alessio Rovetta sums up his philosophy with the phrase "Bakery is madness, a dress that suits me." A good presentation ticket for your future business at the pizzeria Da Vittorio alla Cantalupa.

“I have dedicated my whole life to baking and studying yeast. I always try to improve and express my identity through what I create. Pizza for me is life, a way of being, the expression of my character. ”

Appointment at DaV alla Cantalupa, at the pizzeria Da Vittorio.

Trattoria Romana: A farewell. Chef Vittorio is closing the doors after 26 years.

My family is not looking forward to November 22. It’s a Sunday. When the evening ends, we will lose a few good friends. Fact is, thousands of Staten Island families will lose a few good friends.

On. Nov. 22, after the last meal is served, the last glass of wine poured, Vittorio Asoli - Chef Vittorio of Trattoria Romana fame - will close his restaurant.

"My heart is broken," he said. So is mine.

Vittorio’s trattoria was more than a restaurant. It was a place “where everybody knew your name.” A place where Vittorio and wife Pauline treated first-time customers the same as those of us who dined there multiple times a week, every single week, for 26-plus years.

Trattoria Romana, Dongan Hills. (Staten Island Advance / Carol Ann Benanti) Staff-Shot

It wasn’t all that fancy - a storefront on a busy stretch of Hylan Boulevard on the Dongan Hills / Grasmere border that a decade or so ago was expanded into two storefronts.

But there was a warmth the moment you walked into the cocoa-colored dining room, a wood-burning brick oven ablaze in the rear, Italian opera filling the air, large Italian-themed paintings on the walls.

You were at Vittorio and Pauline’s home for a meal.

“You’re all my family,” he’d tell scores of people in his cooking classes. "Welcome to my home."

Oh, there was a menu. And daily specials on a white board on the wall. But make no mistake. . . at Trattoria, what you wanted, you got.

I lunched regularly with a gent a bit older than I am now. Joe Sciacca was his name. You might have known Joe. Or heard him. He was a special kind of guy. Incredibly affable, sometimes incredibly loud.

Community leader Joseph Sciacca, right, is feted at a birthday party to mark his 99th birthday at Trattoria Romana. From left, Maria Sciacca, Vittorio Asoli, Ann Sciacca and Joe. (Staten Island Advance / Carol Ann Benanti) Staff-Shot

One afternoon, Joe had a hankering for pastina made his own special way. Of course it wasn’t on the menu. It wasn’t on the specials board.

Vittorio nodded and headed to the kitchen.

Joe had his one scotch - in a rocks glass he brought himself, by the way - and we talked. And waited. And talked. And waited. Longer than usual.

Vittorio got busy, greeting people at the door. Joe and I talked. . . and waited. . . in a corner by the oven.

"Vittorio, Vittorio," Joe finally boomed. "Where is our lunch?"

The chef rushed across the room with his typical big smile. “We’re making it. . . we’re making it, Joe. I had to send someone to the supermarket to get the pasta. ”

That’s Trattoria Romana. That’s why people crammed the tiny waiting area, spilling onto the sidewalk, waiting for a table and the best Italian food this side of Italy. Night after night. Dead of winter or sweltering summer.

The Daughters of St. Paul enjoy lunch at Trattoria Romana with the owner Vittorio Asoli and his wife Pauline as they demonstrate how to make fresh mozzerella. (Staten Island Advance / Jan Somma-Hammel) Jan Somma-Hammel

Vittorio was born in Rome. I’m not a world traveler by any stretch, but my wife and I enjoyed a trip to Italy with Hilton hoteliers Rich and Lois Nicotra. It’s an annual happening for them. It was our first, and our first stop was Rome.

There, our first stop was a trattoria with roadside tables so close to traffic I could shake a driver’s hand. Gastronomic that I am, it was pizza for me. The pie could have been right out of Vittorio’s Hylan Boulevard oven - the look, the quality, the taste.

“You brought me all the way here to have Trattoria Romana food,” I ribbed Rich and Lois.

Bushel baskets piled high with ripe plum tomatoes on display in the restaurant’s dining room to emphasize the late summer menu specialties.

Every visit was special but it was the special occasions, the holidays, that will always stay with so many of us - and what so many of us will miss.

“Christmas Eve became our regular dinner after Mass,” remembered former Surrogate and Supreme Court Judge Bob Gigante. & quotTake-out during Covid, special occasions, showers, birthdays. . . & quot

Richmond University Medical Center CEO Dan Messina remembers taking his mom and dad. "Family memories too numerous to count," he said. Dan’s mom was in a wheel chair. Vittorio made her “feel like she didn’t have a disability. . . Thank you for your care and concern when our family dinners turned into a repast lunch. ”

Dan recalled a litany of people who flocked to the trattoria, now no longer with us. “Those wonderful people who unfortunately left us who we would see each visit - the beloved Allan Weissglass. Judge Tony Giacobbee, who was there, no exaggeration, six times a week. ”

The professional servers at Trattoria Romana are from left, Manuel, Vero and Remi. (Staten Island Advance / Carol Ann Benanti) Staten Island Advance

Financial adviser Ted Perednia often traveled from his South Avenue office, clear across Staten Island, to lunch at Trattoria. "I felt like family," Ted said. "I will surely miss Chef Vittorio, his staff and the wonderful fellow guests."

Dan also remembers the guests. “I never met a person who wasn’t nice. How many places can you go where the entire place claps when one table is celebrating a birthday? ”

Staten Island D.A. Mike McMahon spent “quiet, romantic dinners” with wife Judy, plus & quotmore raucous affairs with friends, celebrating our daughter’s graduation or Mom’s 85th birthday. . .

& quotAlways with the feeling of being ‘home!’ & quot Mike said.

"Really so sad," said Advance publisher Caroline Harrison, a regular with husband Tim and mom Alice. “There are decades worth of memories. We were there when the kids were in high chairs and now they’re adults. It was around the corner from the Advance and where my dad took important business customers to break bread, ”she remembered.

“Vittorio wanted us to feel like home, like family, so he always had an extra surprise for the table and it was always delicious. Vittorio is a true chef, ”she said,“ but it goes beyond that. It came from the heart with Vittorio, Pauline, their sons, and all of their professional staff. That’s what made it so unique. Christmas Eve will never be the same again. ”

The Daughters of St. Paul enjoy lunch at Trattoria Romana with Vittorio Asoli and his wife Pauline as they demonstrate how to make fresh mozzerella. (Staten Island Advance / Jan Somma-Hammel) Jan Somma-Hammel

Vittorio’s cooking classes were legendary. He’d kick them off striding into the dining room with Elvisâ & # x20AC; & # x2122; s entrance song blaring and for the next four hours entertain the crammed room while cooking a six-course meal right in front of them.

Legendary, too, were his fundraising events for the “Singing Nuns” - the Daughters of St. Paul - Snug Harbor and Historic Richmond Town. He and Pauline attended the nunsâ & # x20AC; & # x2122; Christmas concert at Nicotra’s Ballroom in the Hilton every year, and treat a couple of dozen nuns with a “cooking class lunch” the next day. The rest of us paid 50 bucks a head to join in and every penny went to the nuns. They all went home with enough leftovers for the week.

A lot of things caught up with Vittorio and Pauline. Working endless hours seven days a week is one. It was only a couple of years ago that he closed Mondays. Being home one day a week was a revelation.

"I felt like a tourist in my own home," he lamented. "A stranger."

The workload took a toll on his health. His lease was running out. He couldn’t swing a deal to renew it.

And then, of course, business was crippled by the coronavirus.

Along with the daily specials posted on the restaurant wall, was a message.

So for all the regulars who dined hundreds and hundreds of times, and the first-timers who just discovered Trattoria, we bid Vittorio and Pauline farewell. Their children, who often worked the floor - Stephen, Nicholas and Daniel. The servers, the busers, the hostess, the chefs - Antonio and his pizzas, Manny, Vero and Remi. Johnny, Lupe, Miguel, Teo, Carlos, Pablo, and Josephine.

Dan Messina summed it up well.

“Thank you, Trattoria Romana, for giving us that respite whenever we were having dinner. Bless you all. ”

Laura Lauria, left, and husband Mark Lauria, chairman of the board at Snug Harbor Cultural Center and Botanical Gardens, Livingston. Lynn Kelly, executive director, and Chef Vittorio cranked out pasta at Trattoria Romana to pair with the harvested food from two-acre Heritage Farm on the botanical gardenâ & # x20AC; & # x2122; s grounds.

Oh by the way. . . we give Vittorio the last word. What follows is a letter he has written to our community.

Staten Island is my home. I came to the United States from Italy as a young man with little more than my love for a native Staten Islander, Pauline Lo’Bianco. A few years and three children later, we opened the restaurant. I was welcomed by the Staten Island community with open arms.

Whole families have grown old with us. My wife and I have witnessed children mature into adults, our peers expand their families alongside our own, and our more senior customers grow into their roles as matriarchs and patriarchs.

Unfortunately, as much beauty as there is in getting older it certainly costs a physical toll. Personally getting older has meant all the aches and pains that come with running a full-time restaurant for over two-and-a-half-decades. Perhaps some of you have noticed my inability to move around as swiftly. . . or perhaps you have talked to me on a night when I completely lost my voice. My steadily degrading health was the reason Trattoria Romana closed on Mondays - primarily to give myself time to recover and focus on maintaining my health during the busy week. My wife and I reconciled that we could not continue overseeing the restaurant.

The brick oven at Trattoria Romana built by Vittorio and brother Umberto. (Staten Island Advance / Carol Ann Benanti) Staten Island Advance Staten Island Advance

For years, I have been looking into options to step away from the business without closing the doors of Trattoria Romana. Trust me. . . no one more than I is aware of how much this restaurant means to the Staten Island community. I made numerous good faith efforts to work with the landlord to renew the lease, so we could keep the restaurant open longer, but no success. I looked into moving the business but that posed difficulty. I sought to transfer the business to new hands and the offer fell on uncompromising ears.

It has been exceptionally difficult for me to accept closing the restaurant. My brother, Umberto, and I built our brick oven together when we first opened. This restaurant has become a second home to me, my family, our staff, and to our loyal customers, many of whom we consider friends and family. Truly, it breaks my heart to permanently close the restaurant. The coronavirus pandemic has been exceptionally difficult on New Yorkers: Our personal health, our familial bonding, and on our businesses. Committed to keeping our customers and employees safe, Trattoria Romana has had to adapt, like many businesses, to make changes as swiftly and securely as manageable. Many of our customers have approached us attempting to confirm Christmas reservations. We had postponed making them. We apologize for lacking the certainty to serve you in a more straightforward manner.

The Daughters of St. Paul at Trattoria Romana. (Staten Island Advance / Jan Somma-Hammel) Jan Somma-Hammel

Winter brings with it much uncertainty about how we can deliver the care we owe our customers and staff. I owe the members of the Trattoria Romana community a great deal of gratitude. A few years ago, I was honored with the Community Anchor Award at Snug Harbor, and it truly meant the world to me. I am honored to have served the Staten Island community all 26 years that Trattoria Romana has been open.

Although it is hard to fathom that we are shutting our doors on November 22, we look forward to seeing all of our customers at least one last time in the ensuing weeks. Come by and redeem your gift certificates or please come in if just to say goodbye. I hope that everyone keeps with them all of the special memories they made here in the company of friends, family our staff, and of course, our cuisine. We know that we will certainly keep each of you close to our hearts. Thank you very much for all of the great years and please keep in touch.



  1. Norville

    where is the world heading?

  2. Morland

    Got registered on the forum to say thank you for the help in this question, can I also help you with something?

  3. Gumuro

    cool take interesting!

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