The Italian mindset is to cook with the finest, best and most abundant ingredients from the region in which you live. That belief is the cornerstone of Apizza Regionale. From Brooklyn to Buffalo and all points in between, we view the entire state as a region. The flour for our pizza is a stone ground outside of Ithaca. Our pastured raised meat grazes up in the north country, dairy and eggs from the Finger Lakes, salami and cured meats from Arthur Avenue in the Bronx, and summer brings produce from all over Central New York. Every day we make our mozzarella, ricotta, and sausage in house right on Franklin St. With all this regional abundance why look elsewhere? It's the Italian way!
Stop by for a glass of vino, small plates, seasonal pasta and a nice pizza pie!