Press

  • “In a year when Chicago lost 18 Bib Gourmand, a Neapolitan restaurant won the honor. Nella Pizza e Pasta has developed a following of people who like their pizza light, airy and wood fired rather than en casserole. The owners, Nella and Frank Grassano provide an authentic Neapolitan experience from the starters to the deserts. Pastas are light, with an emphasis on seafood. However the star of the show is the pizza. Cooked in a custom made oven with clay from Vesuvius, the pizza is the alpha to the deep dish omega. Would recommend a visit.”

    MICHELIN Guide Chicago 2020
  • “Naples native Nella Grassano has earned her thin crust stripes. A third generation pizzaiola, she hand-crafts dough in accordance with the rules of Associazione Pizzaioli Napoletana and delivers light-as-air pies that are charred and puffed to perfection.”

    Travel + Leisure
  • “More critics—professional and amateur—have tried to write poetry about the geography of Nella Grassano's pizzas than any other.”

    Chicago Reader
  • “Cooked quickly in a hand-tiled wood-burning oven, Grassano’s pizzas are both classic Italian and unexpectedly novel…”

    Food & Wine
  • “[Nella Grassano is] still queen of the Neapolitans, with their authentic toppings on a magical chewy yet sturdy crust.”

    Chicago Magazine
  • “A third-generation pizzaiola from Naples, she’s regarded as one of the best in Chicago and may be solely responsible for popularizing Neapolitan pizza in the city.”

    Chicagoist
  • “Thanks to the wood-burning oven…the crust is baked to a uniform golden brown, adding a crunch without drying out the dough. Each slice has a firm base and a pleasant chew, without the wet center that's traditional to other Neapolitan pies. The dough is rustic and flavorful without distracting from the high-quality toppings.”

    Chicago Tribune