Drew Marques tossing dough.
If you’ve never been to Mezza Luna, do yourself a favor and visit its website so you can check out the litany of meat and veggie slice
varieties created since opening in 2005. Mezza Luna’s Jody Nichols says one thing that makes the restaurant special is “the love put into
each pie” as each is carefully made from scratch. Even the cheese is hand-grated. She says the Boss Hogg (bacon, spinach, Roma tomatoes,
regular and smoked mozzarella, garlic-olive oil base) has made the jump from the slicer menu to the regular menu because “everybody wanted
it every time they came in,” and the Savory Garden (artichoke hearts, sun-dried tomatoes, fresh spinach, roasted red and yellow peppers,
roasted garlic, with mozzarella cheese and artichoke pesto sauce) is a winner among vegetarians.