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Pizza Special - Brier Hill

Late last year, we were fortunate enough to preview a trailer for a documentary series called The Italian Americans. This two-part series, which airs on KCTS 9 on February 17th and 24th, follows the stories of Italians who immigrated to the United States in the early 1900’s. We’ve been inspired by these immigrants who settled here and laid down their roots in search of a better life. Today, one will find both small and large pockets of enduring Italian communities speckled throughout the country.

One of those smaller pockets of Italian Americans is in my hometown of Youngstown, Ohio where many found work in the numerous coal mines and steel mills. In Youngstown, the Brier Hill neighborhood soon became known as “Little Italy”. It was here, amongst the other pockets across the country, that the Italian immigrants started using local ingredients with old-world technique and inspiration to spawn something new – Italian-American cuisine.

The Brier Hill neighborhood’s claim-to-fame is the Brier Hill Pizza. I have recreated this pizza for our next featured special. This is a very simple pizza true to the Italian approach to cooking. Originally, it was made with a little left over Sunday Gravy that was stewed with green peppers and baked with a touch of Pecorino Romano on either a round pizza skin or a focaccia type of bread. The latter is what we Youngstown-ians refer to as sheet tray pizza. Since its inception, it has evolved a bit with the Sunday Gravy being replaced with green peppers simply stewed with tomato and herbs. The pizza was still topped with Pecorino Romano and sometimes you would find it with sausage or peperoni, which is the version that I am showcasing for you. The Tutta Bella Brier Hill pizza starts with our pizza dough and then is topped with green peppers stewed in tomato. I’ve added Isernio’s Hot Italian sausage and a blast of Pecorino Romano before it is transformed into magic by our wood-fired ovens. After it is cooked, it’s topped with another dusting of Pecorino Romano to bring it all together.

Come celebrate the Italians who were brave enough to move to this country long ago and conceived a new cuisine! I know that you will enjoy this favorite pizza from my childhood. The Brier Hill will run from February 16th through March 23rd.

— Executive Chef Brian Gojdics


green bell peppers that have been stewed in tomato, isernio’s hot italian sausage, pecorino romano

Thoughtfully paired with our wine special~

Veneto, Italia

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Authentic Italian Espresso

Attibassi Espresso

Neapolitans are as fiercely passionate about espresso as they are pizza. No meal ends without the digestivo that espresso provides. Espresso soothes the stomach and makes the heart contento. In true Italian tradition, we “pull” our espresso manually from a Victoria Arduino hand operated lever machine. Every cup will give you a complete espresso experience – a full-flavored, robust, yet not bitter, shot of espresso, topped by a thick layer of velvety reddish-brown crema which leaves a sweet lingering aftertaste.

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