CityView Magazine - Fayetteville, NC
Issue link: http://www.epageflip.net/i/17354
f ood SERVED WITH GUSTO Elizabeth’s is best known for pizza, but entrees, salads and desserts also delight By Diane Silcox-Jarrett T a laugh. Elizabeth’s sauces are the foundation for many of the dishes served and are all based on old family recipes. “Our sauce is exceptional,” Coppola said. “People know our sauces and we always strive to make the best.” The sauces are used in entrees such as lasagna, spaghetti and tortellini alla panna, one of the most popular dishes on the menu with capicola ham and meat-filled tortellini. The pizza dough is made fresh every morning, no frozen pies here, with toppings Mangia! | Elizabeth’s Pizza serves fresh Italian favorites CityViewNC.com | 29 hat delicious aroma as you enter Elizabeth’s Pizza, a blend of fresh tomatoes, basil, garlic and onion rolled into one, with a hint of fresh- baked pizza dough, lets both your nose and taste buds know they are in for a treat. For more than 20 years, a close-knit Italian family has been serving up some of the city’s best-tasting, mouthwatering Italian cuisine. With two locations in Fayetteville, one on Skibo Road and the second on Hope Mills Road, customers have been lucky enough to have the family cooking in the community since 1984. The first Elizabeth’s Pizza was opened in Collinsville, Va., in 1977 by Mike Graziani and his brother-in-law. On a trip to Wilmington to look for other promising locations, the family happened to stop in Fayetteville on the way home. After a look around, they decided the city would be a perfect spot for expansion. Now with the two restaurants going strong, they are still able to keep it all in the family. The establishments are owned by Mike Casa and his nephew, Roasario “Tony” Coppola. “We have brothers, cousins, in-laws and uncles working here,” Coppola said with