To master another culture's art, you've got to travel, which is why Steven Seagal went to Japan to study the ancient practice of Aikido, then went to LA to study the ancient practice of banging-the-nanny-of-my-kiddo. For pie nurtured by Tuscan training, hit North Texas' first Pizzeria Venti.
Venti's an ATL-based "Sliceria" started by a Subway co-founder infatuated with authentic Tuscan pies baked on giant rectangular trays and served in gut-busting squares; before launching his patio-equipped, counter-service cafe, the Dallas franchisee (a Lakewood-ite who once made pastries for Nana, the Crescent, and Dessert Dreams) had to train in a remote Central Italian hamlet -- a place where mothers never deprive their sons of attention. Made in-house, the dough uses purified water imported from Italy (also where they get their EVOO); ingredients are local-when-possible, with 20 different options presented in a tastefully wood-trimmed display case, from the 'shrooms/black olives/garlic "Chicken Vesuvio" to the pepperoni, Ital sausage, meatball, green pepper, onion & garlic Grande Max -- a 50sqin slab that'll expand your gut 'til girls have no head room. Beyond the 'za, options stretch from basil-sauced gnocchi to crust-wrapped, cheese/meatball "Bocce Balls", one of a number of stuffed pizza-inspired creations called "Timpanini", also what the Italian Cratchit family would've had to eat had Scrooge not grown so magnanimous.
Finishers include eight gelatos (Tahitian Vanilla, Dark Venezuelan Chocolate) & Dessert Dreams action like a caramel drizzled cappuccino-and-choc ganache cake. For boozing, the owner, also a former wine dealer, has curated 40 mostly Ital bottles (all avail by the glass), plus 10 brews from Boulevard Wheat to Sam Adams Light -- the very thing young Master Seagal requested be left on, due to his fear of things that go bang in the night.
Venti's an ATL-based "Sliceria" started by a Subway co-founder infatuated with authentic Tuscan pies baked on giant rectangular trays and served in gut-busting squares; before launching her patio-equipped, counter-service cafe, the Dallas franchisee (