Helmed by owners and spouses Federico Venturini and Chef Viola Tagliaferri, Pizzicata brings generations of tradition, recipes, and hospitality from central Italy to Glendale. Born and raised in the Umbrian town of Gualdo Tadino, Venturini and Tagliaferri center Pizzicata’s menu on wood-fired Neapolitan pizza, freshly made pastas, and a customer favorite, Roman pinsa.
After opening the first Pizzicata in Carefree in 2019, the restaurant was named “Best Authentic Italian Restaurant in Arizona” by the television program, “Little Big Italy.” In 2023, Venturini and Tagliaferri expanded again with the opening of a second Pizzicata location in Mesa. Now, its third opening–Pizzicata Glendale–brings its incredible dining to the West Valley.
Authenticity takes center stage with the pasta at Pizzicata. Guests can choose from fettuccine, pappardelle, gnocchi, linguine, lasagna, and ravioli, all made fresh in-house. The award-winning Pappardelle Wagyu Bolognese offers a luxurious take on the robust classic, while the Pappardelle Tartufo features a silky mascarpone-truffle sauce. The Paccheri Vittorio is inspired by the iconic dish created by Michelin-starred Chef Vittorio Cerea, featuring large, tubular pasta in a rich three-tomato sauce topped with Parmesan.
A standout on the Pizzicata menu, Roman pinsa is an ancient baking tradition revered for its lightness, texture, and depth of flavor. It is immediately recognizable by its signature oval shape and gently blistered crust. Made by blending wheat, rice, and soy flours and finished with a long, slow fermentation, the dough bakes into a crust with an airy, crisp exterior and a soft interior. Pizzicata prepares its Roman pinsa dough with 48 percent less sugar, 85 percent less fat, and no cholesterol compared to traditional pizza. Better-for-you does not mean less flavor. The Pizzicata pinsa features tomato sauce, fresh buffalo mozzarella, sopressata, fresh basil, and a drizzle of honey.
In addition to traditional wood-fired Neapolitan pizza, Pizzicata offers two special variations: Vesuvio and calzone. The Vesuvio pays homage to Mount Vesuvius, featuring a double-dough design with tomato sauce and mozzarella inside, and arugula, prosciutto crudo, and shaved Parmesan “erupting” from its shell. Guests can choose from four types of calzones made from Pizzicata’s signature house-made dough, with the option of having them deep-fried or baked…