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Since November 2010, the Dallas branch of "America's only Authentic Sliceria," with location from California to Carolina, has offered stuffed pies and pizza by the slice. The dough, made with imported pure Italian water, can carry many of the standard toppings or the ingredients of the company's signature slices. Aside from the "Del Giorno," or special of the day, the slices are the Chicken Vesuvio (roasted chicken breast, mushrooms, black olives and garlic) and the Tutti Buono (sausage, pepperoni, mushroom, green pepper and onion). Timpanini (stuffed pizza pies) can be quite inventive as are the Bocce Balls (crust-wrapped Italian meatballs, cheese and marinara). What might be the most inventive menu item is Venti's private party deal, the Roman Holiday Package. It includes an open pizza bar and tunes for up to 25 people.