facebooktwitterRSS

valley food story banner
- Advertisement -
clh323 posted in Rich history, richer menu

Thanks for this. Will be trying it soon.

suggest removal

keithp posted in Jeffrey Stambor Winemaking artistry and ...

The Ohio Department of Agriculture is seemingly attempting to unintentionally destroy the artisan concept and ...

suggest removal

keithp posted in Jeffrey Stambor Winemaking artistry and ...

Potential Artistry? They have no concept in Ohio and are unintentionally trying to destroy it. ...

suggest removal

JoMarko posted in Charred rib steak perfection

Goes great with an orzo salad! It's a real babe magnet too!

suggest removal

ABORG posted in Old World ambience

I must agree Very Good food, never disappointed eat here 2-3 a month

suggest removal

Comment on a story to join the table talk!

weather icon

Current Conditions

67°F

Partly Cloudy
EVENTS

Other Food Stories on Vindy.com

Telling it like it is at Leo’s

September 17, 2014
Telling it like it is at Leo’s Next week Mark ...

A tasting for the ages

September 17, 2014
A tasting for the ages BV’s Director of Winemaking Jeffrey ...

A tropical twist on a traditional dessert

September 17, 2014
Family Features There’s no time like the holidays to enjoy ...

Bojangles’ burgers take your taste buds for a ride

September 17, 2014
Bojangles' burgers make drive to New Waterford worth it.

» More food Stories
- Advertisement -
- Advertisement -
 

« Valley Food Home

Old World ambience


Published: Wed, July 9, 2014 @ 12:05 a.m.

Recipes at Italian Village Pizza have been handed down from family members.

photo

Time-tested family recipes are used for both the tomato sauce and dough used for the Italian Village’s variety of pizzas. Patrons can choose a thin crust or a thick Sicilian crust.

If You Go...

Where: Italian Village Pizza

Phone: 330-758-0000

Address 440 Boardman-Poland Road, Boardman

Hours: 11 a.m. to 9:30 p.m. Mondays through Thursdays; 11 a.m. to 10 p.m. Fridays and Saturdays; and noon to 8 p.m. Sundays

Website: italianvillagepizza

BOARDMAN

The restaurant’s ruby-colored walls are crowded with dozens of poster-sized pictures of Italian immigrants whose vintage faces watch over patrons enjoying steaming plates of pasta and thick slices of pizza.

The next thing you notice are the pleasing aromas that fill the air.

Fresh-baked dough, simmering marinara sauce — shut your eyes and you’d swear you were standing in the homey kitchen of an Italian matriarch.

It’s only fitting that an Old World ambience dominates this Boardman eatery. Italian American owner Eugene Razzano relies on time-tested family recipes to concoct his tomato sauce and dough, and oh my, what delicious sauce and dough it is!

Warm, chewy and tender, the dough is superb and even the restaurant’s croutons are made of it. The restaurant’s garlic knots — a signature appetizer of twisted rolls seasoned with garlic and Parmesan cheese — are even better, especially when dipped in the aforementioned sauce.

“My mother and grandmother taught me to cook, and it has always been something I’ve loved to do,” Razzano said.

Before owning Italian Village Pizza, Razzano owned Sghetti’s in New Castle for 20 years. Razzano said he had a “great following” at Sghetti’s, but he eventually closed the establishment. Later he decided to get back into the restaurant business and initially envisioned an Italian version of Chipotle.

“Italian Village Pizza is a spin-off of a chain of restaurants in the Pittsburgh area. What makes it stand out is it’s not just a pizza shop,” he explained. “It is an Italian restaurant that sells pizza, but we also sell all the traditional Italian favorites.”

Some of the highlights on the menu are baked rigatoni, lasagna with layers of sausage and ricotta, cavatelli marinara, gnocchi Bolognese, eggplant parmigiana, chicken parmigiana and various hoagies, paninis and salads.

Of course, there’s also pizza — lots of it. White pizza, spinach and tomato, BBQ chicken, fresh spinach and goat cheese, buffalo chicken, ranch lovers, veggie and steak and cheese, to name a few.

During my visit I sampled several of the pizzas, which were all delicious. Patrons can choose between a thin crust or a thick Sicilian crust.

The white supreme pizza is topped with creamy ricotta cheese, and the home street pizza is labeled as the restaurant’s “Brier Hill,” with fresh garlic, oregano, roasted red bell peppers and grated Parmesan cheese.

For my main entree I chose chicken parmigiana. The boneless breast of chicken was deep fried and finished with marinara and then baked with a blend of imported cheeses. A large salad with freshly made ranch dressing accompanied my meal.

Razzano said fresh food is a No. 1 priority at his restaurant.

“Nothing is frozen. We make 40 gallons of sauce every other day. All our zucchinis are fresh, all our vegetables,” he said.

Razzano buys as much produce locally as possible because he said he cares about the area economy. He also cares about providing a casual dining experience with high quality, great-tasting fare.

“We aren’t a fancy place where people come for an anniversary dinner, for example, but we are a casual place with affordable, fresh, delicious food and big portions,” Razzano said.

Italian Village Pizza opened in August of 2013. The restaurant seats about 50 people and much of its business is delivery and pickup. The restaurant delivers within a five-mile radius.

Dine-in specials include: two slices of pizza (one topping each) and a drink for $5.49 (until 4 p.m.); and endless Italian wedding soup, salad and garlic knots for $5.99 until 4 p.m. and $8.99 during dinner hours.

In addition to the hearty entrees and wide variety of pizzas, the menu includes desserts such as chocolate chip cannoli, cheesecake and tiramisu. The zeppolis supreme dessert is one of the best I have ever tasted.

It features pieces of fried dough tossed with powdered sugar and slices of fresh strawberries and blackberries. It comes in a huge bowl and is meant to be shared by a group.

It is another recipe Razzano has adapted from his Italian elders.

“My mom made zeppolis at Christmas and she would pour honey over the pieces of dough and family would sit around eating it, sipping wine,” he said, adding, “We are in the business to please people. We put extra love in all our dishes.”

About Food:30

We are offering a glimpse into local restaurants and eateries by reviewing their food offerings. To recommend a location, send an email to society@vindy.com.


Comments

1ABORG(2 comments)posted 2 months, 1 week ago

I must agree Very Good food, never disappointed eat here 2-3 a month

Suggest removal:



HomeTerms of UsePrivacy StatementAdvertiseStaff DirectoryHelp
© 2014 Vindy.com. All rights reserved. A service of The Vindicator.
107 Vindicator Square. Youngstown, OH 44503

Phone Main: 330.747.1471 • Interactive Advertising: 330.740.2955 • Classified Advertising: 330.746.6565
Sponsored Links: Vindy Wheels | Vindy Jobs | Vindy Homes | Pittsburgh International Airport