Chef and Owner Eddie Tancredi offers a number of tantalizing and innovative pizza toppings at ETalian, the pizzeria he opened in 2021. But although Tancredi says all his pizzas, baked in a wood-fired oven at 800 degrees F, are delicious, he admits to being “a traditionalist.”
“My favorite? Anything with pepperoni. You can’t go wrong with it. We use the best brand of pepperoni available. They get that nice, crispy, charred look, and the sides turn up like little cups,’’ says Tancredi, whose signature pizza is the 10-inch personal pan pizza.
Tancredi, the recipient of many international culinary awards, also spotlights his Bacon Spinach Artichoke Pizza. Its name gives away its major toppings, of course, and like all ETalian pizzas, is anointed with an in-house created herb oil. The Prosciutto Pizza also has parmesan and mozzarella, basil and tomato. The surprise is the fresh arugula that adorns the pizza after baking, “giving it a nice finish,” according to Tancredi.
ETalian also recently began offering its Wrap-ET Sandwich. The pizzeria uses its same classic dough to make a folded pocket for fresh mozzarella, tomato, basil and arugula tossed with a balsamic reduction. Chicken or prosciutto can be added.
“It’s a pita-style wrap, good for lunch and walking around the neighborhood. Chagrin Falls is a great town for that,” says Tancredi, who also offers gluten-free pizza dough and vegan cheese.
13 Bell St., Chagrin Falls, 440-600-2001, etalianpizza.com
Best Pizza: The Best Topping According to ETalian Chef/Owner Eddie Tancredi
All of ETalian's pizzas are baked in a wood-fired oven at 800 degrees. By Jill Sell
