Bollini's Pizzeria Napolitana

Critics and Foodies blogging throughout the internet via its small Italian branch at Garfield Avenue. So I had to try with a group of people from Pleasure Palate. Cristiano Bollini, the boss/owner has found out everything. First import a special wood burning pizza oven from Italy. Fire it with wood lace to 800 degrees. And make pizza like your grandmother in the old country. Granted, selling pizza a piece at a time is not the way to get rich quickly, but it is the way to hook people on what some think is another kind of pizza. It is, actually traditional, neopolitan pizza, the way they like to eat – you guess it- Italy! What's that? Think of thin, handcuffed, crispy crust with blows of wild mushrooms or smoked chicken and parmesan sauce. What this means is if your favorite pizza is thickly encrusted, loaded with red sauce and tons of toppings and vegetables, then don't go any further, Neoplitan can't be your style. Its menu actually recommends that you not cook more than three toppings because the thin neopolitan style pizza does not boil properly under excess toppings. Eating in this small joint is much like eating in a long, narrow Formica hallway. But it was worth it! We started with taste from his whole menu. Fire Roasted Stuffed Mushrooms, the size of the ping pong balls carved in a delicate sauce. Then a delicious Gongonzola came three leaves of salad with small pieces of corn and bacon. The Wild Mushroom Fatuccini was every bit as good as you can find on Melrose, and the Pasta del Postino, farfalle with chicken, wild mushrooms and asparagus in a gorgonzola cream sauce was good enough to write home. I asked about the sweet fennel sausage on the Nonna Pizza. “It’s a secret!”, a family recipe that the chef has prepared for his restaurant. They hope to expand in the next weeks to add more tables. On my driving scale of 0 –10 miles I give it a 20. Because sometimes I have a desire for Bollinis pizza and as far as I drive!

Based on a foodie review on his blog, I came to try and was very impressed. It's the best thin crust pizza I had. Thanks, "Pleasure Palate", for that! The place is small and has its special oven right in front when we came in. 2 pizzas (Porco and Fungi) ordered and both were very good. I even liked the mushrooms better when I myself am a meat lover. The mixed baby green salad was also unexpected. Only enough dressing to taste, but not drowned. I love that. Since many times came with friends, family, colleagues!

Best Italian Food Ever…all Homemade and Fresh Ingredients

Love it. Salads, pizza, and pasta. The other entrees looked really good too. Family style. Fed a party of 3. Debit card payment.

Upon seeing the monstrous wood fired oven, you know you are in for a serious pizza. We had proscuito and calebrese on one pizza we ordered. Tremendous. Beautiful color, chew and char on a crust that proofs for 36 hours. Thin enough to fold, but sturdy enough to hold up the toppings. So much flavor comes through from the fire and smoke of the oven. You can tell the dude man who was running the front of the house has serious love for the place. Very sincere, very authentic. This is not a whatever pizza joint. Its one of those restaraunts that is more than the sum of its parts. This place has vision and heart and you see it, feel it and taste it.