Pizzeria 101
The dishes that built the neighborhood pizzeria
The American-Italian pizzeria is a beloved institution — a place where a few simple ingredients become some of the most comforting food around. Whether you grew up on these dishes or you're just getting acquainted, here's a friendly guide to the classics you'll find on almost any good Italian-American menu, including the ones DiSalvo's was known for.
Know your pizza
At its simplest, pizza is dough, sauce and cheese — but the variations are endless. A New York-style slice is thin, foldable and crisp at the edges. Sicilian (or square) pizza has a thick, airy crust baked in a pan. A Margherita keeps it classic with tomato, fresh mozzarella and basil. Most neighborhood pizzerias hand-toss their dough and bake hot and fast for that signature chew and char.
Calzone vs. stromboli
Both are baked, hand-held cousins of the pizza. A calzone is a folded half-moon of pizza dough stuffed with cheese (often ricotta) and fillings, typically served with marinara on the side. A stromboli is rolled like a log, usually with mozzarella and meats baked inside. If you love pizza but want something you can pick up and go, these are your friends.
The comfort-food classics
Chicken (or eggplant) parmigiana
"Parm" is the ultimate Italian-American comfort dish: a breaded, fried cutlet topped with marinara and melted cheese, baked until bubbly. It's often served over pasta — spaghetti with red sauce, or richly over fettuccine Alfredo — or tucked into a hero roll as a sandwich.
Baked pastas
Lasagna, baked ziti and stuffed shells are the heart of the pizzeria kitchen — pasta layered or tossed with sauce and cheese, then baked until golden. Hearty, shareable and endlessly satisfying.
Zuppa di Pesce
For something a little more special, Zuppa di Pesce ("fish soup") is a hearty seafood stew of clams, mussels, shrimp and fish simmered in a garlicky tomato or white-wine broth, usually served over linguine. It's a showcase dish for any Italian kitchen.
Tips for ordering like a regular
- Ask what's made fresh that day — the specials are usually where a kitchen shines.
- Pair a lighter starter (bruschetta, a salad) with a heavier baked pasta to balance the meal.
- Sharing a sampler — like a "tour of Italy" plate — is a great way to try several classics at once.
- Many pizzerias offer lunch specials into the early afternoon; it's the best value of the day.