Bollo Woodfired Pizza mixes the best imported and domestic ingredients to create authentic Neapolitan-style pizza. Owner and Chef Ray Salti, formerly of Sorrel Urban Bistro, uses imported Caputo “00” Italian flour and DiNapoli San Marzano-style tomatoes to shape his specialty pies.
Pizzas like the Capricioso with its prosciutto, artichokes, Cimini mushrooms, Kalamata olives, local micro greens and imported buffalo mozzarella are cooked in a 5,000-pound wood-burning oven straight from Italy. Bollo also offers various Italian plates of pasta, gulf-caught red snapper, lamb shank, and white wine mussels.
Bollo features local draft beer from Karbach and an extensive wine menu. The restaurant also allows for online orders and reservations through its website.