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If Frank and Clara Montanile hadn't moved to New York City from Italy in the late sixties, Americans would be short one master pizza chef. Their son Domenick settled in Tempe about 15 years ago and has been tempting us with their Park Avenue Pizza, topped with tasty artichoke hearts, fresh spinach, garlic, tomato, and strips of grilled chicken. Venezia's crust is perfect: not too thick or too thin, and topped with homemade marinara and fresh mozzarella-magnifico! Don't miss their Sunday special: one large one-item pizza, a dozen chicken wings, and a two-liter soda for less than 20 bucks!