Straight Outta Sicily

Picture a stereotypical pizza restaurant with Italian decorations, red dinerstyle chairs, and delicious looking slices in a display case. The decorations are red, green, and white, a proud nod to its Italian roots. On the wall, just past the case below the menu, is a mural depicting a quintessential coastal Italian town, Catania, Sicily, with red roofs between the mountains and a turquoise sea. Catania, Sicily is the home to Salvo, one of the owners of Mario and Salvo’s Pizzeria.

Salvo moved to Syracuse in 1976 to live with his brother. Ever since, he’s been working in the pizza-making industry. Quickly after moving, he met his business partner, Mario. The two developed their friendship as they learned everything about the art and technique of pizza-making at other pizzerias before deciding to open their own.

When asked why he has continued to work in the industry for forty three years, Salvo replied, “I just love the pizza!” I could tell this from the minute I walked in while he was rolling out dough for the next customer’s order.

His salt and pepper hair, Italian accent, open smile, and flower dusted apron warmed the room and made the experience so much more authentic. He wasn’t as open about his childhood or annual visits to Sicily, but he was so incredibly proud of the restaurant he’d created and the customers he has been able to serve over the years. To give us a little glimpse into that world, Salvo ordered us his favorite: the Rustica Pizza.

The Rustica is a neapolitan style pizza topped with cheese, kalamata olives, sliced tomato, and a sprinkle of basil. All ingredients are locally sourced and the dough is made in-house everyday. After listening to Salvo speak about his restaurant, I tasted the best slice of pizza I’ve had in Syracuse. The flavors blended together perfectly, and there was a uniquely fresh flavor present with each bite. Normally after eating a couple slices of pizza from a chain location, it’s easy to feel weighed down, but Mario and Salvo’s Rustica pizza left me feeling satisfied and full, but not bloated.

Salvo explained how Mario and Salvo’s differentiates itself by drawing out how they offer both Neapolitan and Sicilian style pizza. Neapolitan pizza is “normal” pizza: a round pie with thin crust and raised, rounded edges. However, it usually has less toppings, allowing for the crust to shine. Sicilian pizza is characterized by a thicker, square shaped crunchy crust. The menu is divided between these two styles of pizza. You can customize either, choosing from a list of available toppings listed on the menu. Predetermined options, like the Rustica and Buffalo Chicken option, are available only in the neapolitan style. Mario and Salvos also offers other delicious Italian dishes, with the baked ziti and meatball sub coming highly recommended.

I’ve always had a soft spot for anything Italian. My mother’s family is from Calabria, a town very close to Sicily. When I visited Sicily, we ate pizza on the sunny warm beaches for lunch almost every day. The freshness of the cheese, tomatoes, and basil on the Mario and Salvo’s pizza brought back fond memories of my trip, so much so that I just had to order the very same pizza the next weekend. My philosophy is if I am somehow able to transport myself to the sunny beaches of Sicily eating tasty pizza during the harsh winters of Syracuse, I’ll take every opportunity to do so.

LOCATED AT 4326 E GENESEE STREET | FREE DELIVEY TO SYRACUSE UNIVERSITY ON ORDERS OVER $12.25 | MENU AND HOURS OF OPERATION AVAILABLE ON FACEBOOK AND YELP