"happy to return here on this Friday night, and with warm temperatures for mid-seasons in new england, customers have already decided to sit outside and the place was packed. because it was after 4 o'clock, we had to try the grandma pie. we chose three toppings, sweet Italian sausages, mush and porcini mushrooms. sizilien style regarding thick, it is surprisingly light and airy for its look and deep, but still has a beautiful texture with crunchy. it is an amazing pizza to see and enjoy. a second order of her Italian wing was everything we remembered. I've eaten them since. I noticed that many people ordered salads that came with crust bread, so they must also be good. pizza is consistent in my reviews and I must agree with dave portnoy, greener of barstool sports, if he explains on his one bite pizza reviews youtube channel, connecticut has the best pizza. his only inaccuracy in this statement limited to the best pizza after new haven. excellent pizza you will find throughout the state, from small towns to big cities, north, south, east and west. that brings me to pizzeria marzano. in contrast to portnoy, I hesitate to try new pizza spots, because I have already favorite enough to deliver each time. but my partner and I were out and had to eat and were not in the mood to drive somewhere, except in our direct position. Not in the mood for Greek or Mexican cuisine, I mentioned this restaurant. He said let's go. I should add here, like portnoy, he could eat a pizza every day. there is simply no way that I can not give pizzeria marzano five stars, although I have eaten with this rating only once, there is no table service, no full bar and no pasta dinner. they order at theke and they bring her to eat after they've chosen where they sit (big dining room / high ceiling industriestil), they have a decent weinlist, a few on hahn, and excellent local beer menu all on tap (some pizza places have no alcohol), and they are in the ground a pizza only restaurant. who cares? you eat is extraordinary. the Italian wings (garlic, crumbled, parmesan) are to die, and our clam prosciutto pizza was amazing. the wood stove made of brick wood that they had built in southern Italy fires up to 800 degrees. tiling was carried out by local torrington craftsmen. this creation made both the wing and the pizza masterful. the wings have intense taste, the tie on the slightly carburized skin is pure perfection and the traditional blue cheese or ranch dressing with carrot sticks is not necessary here. I'm both on it. the pizza actually has baby clams in the dish not the usual jagged dosenclams. a fresh ball of mozzarella in the pizza with a leaf basilikum centered is a fine garnishment. these young are serious, they offer seven salads, nine appetizers and six or seven paninis or packs. after 16 o'clock they offer r"
Torrington
