Get Fired Up at Pizzeria Marzano
At the ripe old age of 22, John Eucalitto, a serious pizza lover, traveled to Italy to apprentice at Pizzeria Zero Zero in Florence, learning both the restaurant business and the secrets of the trade—all to our benefit.
His new establishment, Pizzeria Marzano, is tucked into a little spot at the top of East Main Street in Torrington. If you have trouble finding it, look for Odd Job Lot or just listen for strains of Frank Sinatra and Jerry Vale wafting out to the street. Stationed at his wood-burning oven (at over 800 degrees, it cooks a pizza in about 90 seconds), Eucalitto, now 23, is busy turning out crispy, thin-crust, made-to-order pizzas. Top-grade ingredients include the restaurant’s namesake San Marzano tomato, which Eucalitto uses exclusively for his sauce to create a “vera pizza Napoletana” (a true Italian pizza).
Begin with the Marzano platter, designed to be shared, of Italian meats, cheeses, oven-roasted peppers, and Italian olives, served with crisp, garlic focaccia wedges or one of four vibrant salads. Or try one of the personal pizzas or calzone. Terrific choices include fresh mozzarella, fresh basil, sweet Italian sausage, porcini mushrooms, parmigiano reggiano, extra-virgin olive oil, artichokes, mozzarella di bufala, clams, and eggplant. There are white pizzas and vegetarian ones, with extra toppings to choose from.
There’s also a nice selection of beers, featuring Peroni and Brooklyn Lager, and wines are available by the glass (five cents buys you a second glass of either.) End your meal, if you have room, with an affordable espresso or cappuccino and a freshly made cannoli. Takeout orders are popular, too.
PIZZERIA MARZANO 1929 E. Main St., Torrington, 860-618-0875 I-M