Vallozzi's Pittsburgh brings back the Italian classics

When the Vallozzi family expanded their restaurant choices into the Downtown area with Vallozzi's Pittsburgh, executive chef Josiah Henry wanted to offer something true to the Italian cuisine the Greensburg restaurant has offered for almost 50 years, and yet, unique to the new restaurant.

Henry decided to offer a mozzarella bar, which would present different mozzarella cheeses and Italian meats as appetizers diners could choose to combine.

“We've been doing it since we opened in March,” says Henry, 35, of Greensburg. Henry carefully slices the meats, almost translucently thin, on an imported vintage-looking Emilio Miti meat slicer in full view of diners in the bar.

“I wanted to bring something true to Italy with this concept,” Henry says. “It's a product only we offer.”

Samplers can opt for three levels of tasting: three meats for $14.95; five choices for $22.95, or the grand tasting of all choices offered for $45. “We try to utilize as many true Italian products as we can get our hands on,” Henry says.

So, that means the freshest cheeses, such as Parmiggiano- Reggiano, with a high, glossy texture; a richly marbled gorgonzola picante and a softer and creamier gorgonzola dolce; and tender prosciutto and porchetta.

“The most important thing for us is quality,” says Julian Vallozzi, co-owner of the restaurant with his father, Ernie. “That's why we're importing buffalo mozzarella from Campania, Italy,” which he says is incomparable.

Vallozzi, 28, says the restaurant features a variety of entrees that have been popular in Greensburg, such as crab cakes for $36.95 and pizza for $10.95 to $44.95 for seafood pizza for dinner, as well as “my grandmother's gnocchi and cheese ravioli recipes.”

Helen Vallozzi, 88, began the three-generation culinary tradition decades ago, when she began making frozen pasta products out of her home. That expanded into a small take-out and pizza shop in Latrobe, which later offered sit-down service at a few tables. Her son, Ernie, now 60, became involved in the business, and later, moved the restaurant to Greensburg.

Henry started cooking at Nemacolin Resort, then attended culinary school in Baltimore. He trained under fine chefs during his travels in Europe, later returning to Western Pennsylvania to work for Ernie Vallozzi at a now-closed restaurant in Westmoreland County.

“My philosophy is always to work with as fresh and as good-quality ingredients as possible,” Henry says.

Julian Vallozzi says bringing back classic Italian dishes, especially veal entrees, was another goal of Vallozzi's Pittsburgh.

They include Veal Osso Buco for $37.95 and Veal Chop Parmigiana for two at $49.95. Vallozzi's Pittsburgh also offers seafood, beef entrees and pizza.

Henry finds the new Vallozzi's Pittsburgh “has a great location and a great look,” with stone work in the entry way and around each doorway. Taupe walls and a stylized tree-branch pattern underfoot add to the natural, yet modern, atmosphere in the lounge, main dining room, the smaller curtained-off Elena room and the larger Collona room. The restaurant seats a total of 170 diners.

“I saw nearly 35 years of history and an opportunity to expand (my father's) legacy,” Julian Vallozzi says.

Sandra Fischione Donovan is a contributing writer for Trib Total Media.

Executive chef Josiah Henry makes sure he finds the finest ingredients for the mozzarella bar at Vallozzi's Pittsburgh.

While he imports most of the ingredients from Italy, many imported and domestic varieties can be found locally in the Strip District and local supermarkets.

“This is great party food,” Henry says. The array is ideal for upcoming graduation party buffets and other summer gatherings. Henry suggests pairing the bar foods with a variety of wines and letting guests choose their combinations.

The casual bar is “just an enjoyable way to eat,” he says.

Mozzarella Bar

For each person, provide about ¹⁄₂ ounce of each of the following:

Buffalo mozzarella

Smoked mozzarella

Cieligini (baby mozzarella rounds), marinated in olive oil, sweet red bell pepper and herbs

Parmigiano-Reggiano, chunked

Prosciutto, trimmed of fat and sliced very thin

Natural prosciutto, thinly sliced

Porchetta, thinly sliced

Coppa piccante, thinly sliced

Coppa dolce, thinly sliced

Salumi piccante

Salumi dolce

Gorgonzola piccante, sliced

Gorgonzola dolce, sliced

Tomatoes, cut in wedges

Kalamata olives

Spicy pistachios

Breads and crackers, for serving

Slice the mozzarella more thickly. Thinly slice each meat and slice the gorgonzola.

Place each meat, cheese and vegetable on a separate plate for serving.

Add the tomatoes, olives and nuts, along with breads and crackers of your choosing.