We make Italian pizza... We import Italian ingredients... we make our pizza two ways... Neapolitan style, which is classically light, soft and airy... or Romana style, which is thin & crispy.

We cook in a wood burning oven, we don’t overload or pizzas with ingredients, we make our dough fresh everyday and give it proper time to rise. We don’t do deep dish, etc... we make Italian pizza.

If you ask for a Neapolitan style pizza “well done”, its still going to be soft and airy. Cooking it more doesn’t change the composition of our dough... If you want a pizza thats thinner & crisper, just ask for it Romana style.

We handmake our pasta in a room in the front of the restaurant every morning. If you’re walking Downtown Plainfield around 12-2ish PM you might see us working in there.

We serve natural wine.. not because its trendy, but because we believe thats how wine should be anyways... its weird to us that there are industrialized chemical filled bottles mostly everywhere.

We serve beer we like to drink and think goes well with our pizza.... a lot of Peroni... We make a  good Negroni, too.

We serve fried Italian street food-esque things (arancini, zucchini, polpette) and a couple simple salads.

We try to be honest about what we do and don’t do. We try to get better all the time. The restaurant now is so so much different than it was when we first opened.

My father has a beautiful classic Italian restaurant just down the street. If you’re looking for big hearty pastas, steak, calamari, etc... go see him at Capri Sogno.
Tell him I said hi.

Giambotta Pizza Co.