Pizzicata

06/09/2026

Bread, from start to finish.
Flour. Water. Salt. Time.
That's it. Nothing more.
Every loaf at Pizzicata starts the same way — with hands, with patience, with the understanding that bread can't be hurried.

06/09/2026

The secret to a parmigiana batter that actually crisps?
A bowl of ice underneath the bowl you're mixing in.
Cold flour. Cold water. That's what gives the eggplant its airy, golden shell. The moment the batter warms up, you lose the lift — and the parmigiana turns heavy.
Keep it cold from start to finish. The dish comes out the way it should: light, golden, almost weightless.
The kitchen is full of these little tricks. This is one of mine.
— Viola's Secret. Ep.05

06/04/2026

Never put oil in the pan when you're cooking guanciale. Same with bacon.
The fat is already there — inside the cured pork. Slow heat melts it out, and that fat is the whole point. It's what holds a carbonara together. It's what carries the flavor through an amatriciana. Add oil, and you drown what makes it special.
Trust the pork. It knows what it's doing.

— Viola's Secret Ep.04

06/01/2026

When I arrived in America, the first sauce I learned to make here was aioli.
That sounds small. It wasn't. Every new kitchen has a sauce you have to understand before you can really cook in it, and this was mine. The day I made it well, I felt like I'd been let in.
So when I built the Viola Pinsa, I put aioli on top. Everything else is what I love most. A tribute to the country that welcomed me, and to the beginning of my own story here.

— Viola

06/01/2026

Most people heat the oil first, then drop the garlic in.
That's how garlic burns. That's how it turns bitter.
Start cold. Cold pan, cold oil, garlic already inside. Warm it slowly, all together. The garlic releases its flavor as the temperature rises — sweet, golden, never sharp.
Patience is half the recipe.

— Viola's Secret Ep.03

05/29/2026

Some nights just have a soundtrack.
Federico couldn’t help himself - and honestly, neither will you.
Shane performs live tonight at Pizzicata
Glendale starting at 5 PM.

📍Pizzicata Glendale | Friday, 5 PM

05/28/2026

Today we celebrate 🇮🇹✨
National Pinsa Day!

At Pizzicata, we are proud to be one of the first certified pinserias in Arizona and to introduce authentic Roman Pinsa to the Valley.

What makes Pinsa different?
✔️ Hand-stretched and “pinched” dough
✔️ Light, crispy outside & soft inside
✔️ Long fermentation for better digestibility
✔️ A true Roman tradition dating back centuries

If you’ve never tried a real Pinsa Romana, today is the perfect excuse 🍕🔥

Come celebrate with us at Pizzicata Pizzeria Ristorante Glendale, Pizzicata Pizzeria Ristorante Mesa, and Pizzicata Pizzeria Ristorante Carefree.

ArizonaFoodie ItalianRestaurant PhoenixFoodie GlendaleAZ MesaAZ CarefreeAZ

05/26/2026

05/24/2026

Spend a Saturday morning in my kitchen.
On May 30, I’m hosting another cooking class at our Glendale location — and this month, we’re making lobster ravioli, by hand, from scratch. Aprons on, hands in the flour: you’ll roll the dough, shape and fill the ravioli, and learn the techniques and the ingredient choices behind the dish.
Then we sit down together to taste what you made — with a fresh salad, cannoli, and a complimentary glass of wine.
No experience needed. Just bring your curiosity and your appetite.

Glendale · Saturday, May 30 · 11:00 AM

Seats are limited — reserve yours through the link in our bio or on our website.
— Viola

05/23/2026

Flour, eggs, and time — that’s the whole recipe.
Fresh pasta, made by hand every morning. The dough is rolled until the light passes through it, then cut while it’s still soft. It can’t be rushed — and that’s exactly the point.
You can taste a morning’s work.

05/22/2026

Shane is at Glendale tonight at 5.
Sinatra, Sammy Davis, the songs that still know how to fill a room.
Come early. Stay through dinner.

05/21/2026

What does Pizzicata mean?

In Italian, the word lives in two places at once. Pizzicare — to pinch. Una pizzicata — a pinch, a small and intentional touch of the fingertips.
The first meaning is in our hands every day. A pinsa is never rolled — the dough is pressed and pinched by hand, stretched slowly until it’s light and airy. Every one that leaves our kitchen is shaped this way.
The second is quieter. A pinch of Umbria. A pinch of home. A pinch of everything we carried with us from Gualdo Tadino to Arizona.
Pizzicata. Pinched by hand. A pinch of home.
— Viola · Behind the Name, Ep. 01

05/20/2026

Some evenings are meant to be lingered over.
Our next Wine Dinner is Tuesday, June 2nd — a few courses from Viola’s kitchen, each paired with a wine chosen to meet it. A long table, an unhurried evening, a story in every glass.
Seats are limited. Reserve on our website — link in bio.
A presto. We’ve saved you a place at the table.

05/18/2026

In Italy, the golden rule of great pasta isn’t about the pasta at all. It’s the water.

Save one cup before you drain. That starch is what turns sauce into something that holds onto every strand — velvety, never watery. In Italian we call it mantecatura: the marriage of pasta and sauce.
Try it tonight. You’ll taste the difference.

— Viola’s Secret · Ep. 1

05/15/2026

There’s a particular kind of Sunday we love around here — one where the music starts in the afternoon.
The Hip Replacements join us at Pizzicata for a matinee set on Sunday, May 17.
Bring the family. We’ll have the table ready.
📍 Glendale · Happy Hour 3–5pm

05/12/2026

Celebrate life’s special moments at Pizzicata.
Graduations, birthdays, rehearsal dinners, corporate gatherings, family celebrations, and private events — let us create an authentic Italian evening for you and your guests.

At Pizzicata you’ll find:
— Homemade pasta and authentic Italian cuisine
— Family-style menus featuring our certified Pinsa Romana
— Private dining experiences
— Elegant atmosphere with live music on select evenings
— Custom desserts and tailored event menus
— Curated wine selections and cocktail packages
Whether it’s an intimate dinner or a larger celebration, our team will help make your evening unforgettable.

www.pizzicatausa.com

05/10/2026

Auguri.
To every mother at the table today —
and to every mother who lives in the stories we still tell.
For the ones we hold in our hands.
For the ones we hold in our hearts.
Buona Festa della Mamma.
From all of us at Pizzicata —
alla famiglia.

05/08/2026

Some Sundays ask to be slowed down.
This Mother’s Day, we’re opening our doors all afternoon — long lunches, cold glasses, and live music carrying the day from noon till evening.

Live all day
Shane · 12–4pm
REMEDY’S · 4–8pm

A special Mother’s Day menu at $69 per guest, prosecco included. Regular menu also available.

The house is filling fast — a few tables left.

Bring her, bring the family.
We’re waiting for you.
📍 Glendale · Sunday, May 10
Reserve via link in bio.

05/07/2026

This Sunday, the table is hers.
Three courses to celebrate Mother’s Day at Pizzicata.

Begin with crispy calamari and shrimp, or beef carpaccio.
For the main: Chilean sea bass, or lamb chops over gnocchi.
And to finish — strawberry tiramisù
+ complimentary glass of Prosecco.

$69 per person

Regular menu also available

Reservations open. Link in bio.

A presto!

Sunday, May 10
📍Glendale

05/06/2026

This afternoon, Shane Sedivy plays the patio.
Golden hour, cold glasses, the slow exhale your week’s been waiting for.
Come join us.
📍 Pizzicata Carefree · 5pm

05/04/2026

A labor of love, every single day.
Lobster ravioli, made by hand — sweet, delicate, and folded one by one. The only way pasta this fresh should be made.
Come find it on our menu.

Carefree · Mesa · Glendale

05/03/2026

🏆 Most Authentic Italian Restaurant in Phoenix — awarded by Italy itself.

Little Big Italy is an Italian reality show that travels the world searching for the most genuinely Italian restaurants outside of Italy. Out of every Italian restaurant in Phoenix, they chose ours.

Founded by Federico and Viola — from Umbria, Italy — Pizzicata was built on one conviction: that real Italian food doesn’t need to explain itself. It just needs to be made right.

The title belongs to them. The table belongs to you.

📍 Carefree · Mesa · Glendale

🔗 Reserve your table — link in bio

05/02/2026

🎙️ Tonight at Pizzicata Glendale.

The G Man takes the stage with live Rat Pack classics — the kind of night that turns dinner into something you’ll talk about on the way home.
Great food. Great wine. Great music.
Come as you are. Stay for the last song.

📍 Pizzicata Glendale

05/01/2026

Tonight, the table sings 🎷

Shane Sedivy is back at Pizzicata Glendale — live jazz, 5 to 9pm. Bring someone you love, order something good, let the music do the rest.

🎤

📍 19420 N 59th Ave, Glendale

04/30/2026

The hands that cook for my table at home will cook for yours this Mother’s Day. Pizzicata welcomes your family with a three-course menu:
Course 1 — Crispy calamari & shrimp, or beef carpaccio with arugula, balsamic glaze & Parmigiano
Course 2 — Pan-seared Chilean sea bass with butter & caper sauce over linguine, or half rack of lamb chops with Gorgonzola gnocchi
Course 3 — Strawberry tiramisù
$69 per guest, with a complimentary glass of Prosecco to toast the table.
Regular menu also available.

📍 19420 N 59th Ave Glendale, AZ 85308

RESERVATION https://www.opentable.com/booking/experiences-availability?rid=1482616&restref=1482616&experienceId=707054&utm_source=external&utm_medium=referral&utm_campaign=shared