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Show B4 Life Monday • September 8, 2008 • R E S T A U R A N T R E V I E W Nicolitalia Pizzeria: East Coast crust and West Coast toppings Nicolitalia Pizzeria, which is located on the Diagonal in Provo, uses oldfashioned baking methods with more modern toppings to create a unique dining experience. Pholos by Irenl Bales/ UVU Review Look no further for delicious Italian pizza kl Greg Wilcox Life writer If you want some delicious pizza reminiscent of Italy, you don't need to travel across the Atlantic. In fact, you need only take a drive down University Parkway in Provo. Nicolitalia Pizzeria is a local restaurant that opened in November of 2005. Though having to go through the tough first two years requisite for any restaurant, Nicolitalia Pizzeria now enjoys steady business and a stable spot in the community. The owner, Nick Dellacioppa, hails from Boston, where his parents own a pizzeria. Because the restaurant makes gourmet pizza, it certainly has felt the effects of operating in an area replete with stingy, discount-hungry college students. Despite this, Dellacioppa is quick to point out that the nice community he now enjoys, as compared with his days in Boston, more than makes up for this. As far as variety goes, Nicolitalia Pizzeria does just about everything. With more than 16 specialty pizzas to choose from, every customer is sure to get their pizza palette filled. "We try to make an authentic East Coast style pizza with some of the flair you would find in California. We've got everything from spinach chicken mushroom Alfredo to steak Pizzaiola," Nick said. The owner carries with him a rich pizza heritage that flavors the restaurant's cooking methods, passed down from his father in Naples. Italy. "My father came to America in 1967 and opened his first pizzeria in 1972 in Boston." Dellacioppa said. "I take what I learned from him about Old World pizza and splash it with some of the New World." Splashing New World onto Old World pizza, as Nick puts it, is the way that Nicolitalia Pizzeria can stay with the times while keeping true to the Italian tradition that makes their pizza so tasty. "We make stone-fired pizza, which gives it that unique crispiness and better flavor than other places which have conveyor belt ovens. We also blend it with the West Coast method of putting gourmet cuisine on top of the crust. The result is that the newest and exciting flavors in pizza can be enjoyed along with the zest of traditional Italian pizza," MORE INFORMATION Nicolitalia Pizzeria is located at 2295 N. University Parkway. You can also find out more by visiting their Web site at www.nicolitaliapizzeria.com Dellacioppa said. For authentic pizza that is made in the Italian tradition, stop by some time at Nicolitalia Pizzeria. Though Mt. Timpanogos may have to substitute for Mt, Vesuvius for now, the delectable food is sure to put a smile on your face. Another grand reopening SCERA unleashes new lobby I Mel Sundquist Ule editor In celebration of its 75th anniversary and recent remodel, the SCERA Center for the Arts held a ribbon cutting on Sept. 4. The event included a dance performance and short speeches by Xango higher-ups, longtime fans of the SCERA, and Orem City mayor pro tern Carl Hernandez. The ribbon was cut by Miss Orem, Krystal Millard. and the newly revamped lobby was revealed. Walls were painted, new furniture was installed, and new art and framed mirrors freckled the walls. A new stained glass window (designed by Tom Holdman) has been installed, and another is soon to come. The largest change was found in the concession area — they tore down the old candy booth, and centralized all concessions into a "Scoops" stand at the front of the lobby. The building was also brought up to code, with new fire safely and electrical systems. How will this affect you? Well, it just might not. Something people under 30 may take for granted is the SCERA's heritage. It was opened in 1933, during the Great Depression, when a local leader in the LDS church decided that the community needed some way of keeping families together. They started showing eightmillimeter films weekly in a local high school's auditorium. The building we now know as the SCERA Center was built in 1941. During that time, Geneva Steel was also being built, but if men in the community had any extra time to work, they would spend it helping out with this new theater. A few years ago, the SCERA was in financial trouble. The introduction of several new high-tech movie theaters like the Cinemark in Provo Towne Center and the Megaplex 8 at Thanksgiving Point were drawing crowds away from the now-aging theaters in SCERA. Members of the community who remembered what SCERA did for them when they were younger rallied together and donated what they could to keep the center alive. Then, the SCERA entered into a five-year commitment with juice-producers Xango. The Xango Grand theater was installed about a year-anda-half ago, and the center started seeing their audience come back. The redecorated lobby is almost acting as a sign to the community, saying that the SCERA theaters, SCERA Shell, and SCERA poo! are still up and running, and still a place for families to be entertained together. A /csly bowl ii)'|>.iM;i. .1 iliMmcme (hunii. tin: spirited discussion of family around a \ub\v our j»uesfc> don'l have to ciwi the Aitantie iu experience the nugic of I Lily. In f.iet. it's nplit here ;il our brand new restaurant loented in Amencjn fork. Not only do wo demand the be>i mid ('rolled products cooked expertly, but we need talented people like you to help create an environment where food. f;miil\ ,ind fun eorne together to nuke something magical. wes Servers • Hosts/Hostesses • Bartenders • Dishwashers Line & Production Cooks • To-Go Specialists • Bussers And here's a taste of our e\eepiK<n,il benefit: flexible schedules, comprehensive training, meal discounts, paid vudion, mediey! denial in-.ur.tnt.-e. 40|(ki plnn. as well as iiiaruigentent ciireer advancement opportunities. Please apply in person Wednesday. September HUh through Saturday, September Uih and then again on Monday, September 1 5ih through Suturday, September 2Hih, (Jjin - 6pm .it: 538 West Main St.. American Kork, LT 84003 m\«.olivenardcn.com/cmploy An fiqunl Oppoirunny [:mplo>er, M/l-i'D/V. |