Menomalé chef Ettore Rusciano holds a Salsiccia pizza topped with sausage, sautéed mushrooms, buffalo mozzarella, and a drizzle of olive oil. Photograph by Scott Suchman.
Menomalé’s affettati misti plate is laden with cured meats, goat cheese, provolone, and olives. Photograph by Scott Suchman.
A calzone is folded around salami, ricotta, and excellent pesto. Photograph by Scott Suchman.
Salsiccia pizza topped with sausage, sautéed mushrooms, buffalo mozzarella, and a drizzle of olive oil. Photograph by Scott Suchman.
Chef Ettore Rusciano. Photograph by Scott Suchman.
Di Ettore Pizza (chef’s special). Photograph by Scott Suchman.
La Bomba Dessert, pizza dough stiffed with Nutella and covered with chocolate sauce. Photograph by Scott Suchman.
Pizza lovers flock to Menomalé’s snug Brookland dining room for a taste of the Neapolitan pies. Photograph by Scott Suchman.
Photograph by Scott Suchman.
