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Traditions Pizzeria
'Za gods have blessed us again!

After driving up and down the same stretch of asphalt for more than an hour Melanie finally breaks, “Just pull into that damn pizzeria up there on the hill!” She demands with her face smeared against the passenger window desperately in need of a bathroom.

Sitting down I pick up a menu and ask, “Do you use Grande cheese?” Totally expecting a big fat NO for an answer.

“Yes we do.” A young Italian man with slick black hair responds from behind the counter.

Now that’s how it’s done!
I suppose I could drum up some lengthy fictitious (more visually appealing) tale for you, but this, as unceremonious as it sounds, is truthfully how many great food finds are found. Besides, now I can finally credit Melanie’s undersized bladder with a discovery.

This isn’t the place I’m looking for, or is it?
Not able to find the pizza joint my mostly reliable source informed me about, I gladly settle myself at the half horseshoe shaped counter at Traditions.

Here, hand tossed pizza dough is coated with a thin layer of sauce and then topped with rich, creamy Grande cheese. Warm, airy garlic rolls are made from scratch daily as is the mozzarella used on the “Authentic Pizza” – a thicker coating of sauce with melted splotches of that velvety house made mozzarella and scattered fresh basil.

Hmm, this place is remarkably similar to the one my trusty source described, but I’m absolutely certain that it’s not.

Meat me
Traditions uses Fontanini sausage and meatballs, both of which are extremely popular with those zany ‘za heads.

"Authentic Pizza" with fresh basil, parmesan and fresb house made mozzarella cheese

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