Vallozzi's Pittsburgh - Festa di Limoncello

Vallozzi's Pittsburgh - Festa di Limoncello

ciao estate! (hello summer!) 

Vallozzi's transforms their lounge, sidewalk patio, and downtown alleyway into a breezy scene from the Amalfi Coast at the third annual Festa di Lemoncello on June 22. House-made limoncello tastings and cocktails, sparkling wines, Amalfi Coast street food, Vallozzi's famous pizza, and lounge DJ's will have you celebrating citrus in style.

Attire: Beach chic with a lemon twist 

Limited tickets available*

$75 includes entry, Limoncello tastings throughout the day, Amalfi Coast street food, Vallozzi's famous pizza, citrus inspired sweets and two specialty cocktails

For tickets, visit:

Vallozzi's Pittsburgh - The Longest Day of Rose

Vallozzi's Pittsburgh - The Longest Day of Rose

Wednesday, June 21st is the longest day of the year. Make it count.

Take advantage of the summer solstice at our #LongestDayofRosé Happy Hour, Wednesday, June 21st from 12:00pm - 9:04pm. Choose from six Italian and domestic selections for the special price of $7 all day (patio and lounge only). Come and get your pink on with us! Learn more:

Vallozzi's Pittsburgh - The Wines of Campania - Terredora di Paolo

Vallozzi's Pittsburgh - The Wines of Campania - Terredora di Paolo

Join our guest James Hutton, Mid-Atlantic Regional Director of Vias Imports, for a five course tasting menu featuring the legendary wines of Terredora di Paolo. The five-course tasting menu, prepared by Executive Chef Gary Osiol, will be paired with two whites and two reds and finishes with a cocktail and dessert that celebrates the vibrant flavors of the Amalfi Coast.

Cost is $95 per person + tax and tip. Seating is limited so call 412-394-3400 to reserve your space today.

Visit for the full menu.

Vallozzi's Pittsburgh Wine Dinner Wednesday February 1st, 2017

Join us in our Private Wine Cellar for a Five Course Wine Dinner

Featuring Special Guest Marc Mondavi


Wednesday, February 1, 2017

6:00 pm

$150.00 per person

Please call 412.394.3400 to make your reservation! Only 16 seats available!

~course one~

Scallop Crudo - brown butter

*paired with Charles Krug Sauvignon Blanc

~course two~

Smoked Trout - grilled pear, frisee, grilled pear buerre blanc

*paired with Divining Rod Chardonnay

~course three~

Snake River Kobe Beef Tartare

*paired with Divining Rod Pinot Noir

~course four~

Wild Boar Chop - fois gras, quinoa, farro, bordelaise sauce, demi

*paired with Charles Krug Generations Red Blend


Orange Sponge Cake -fig, honey comb, vanilla creme fraiche, walnut
*paired with Charles Krug "Lot XX" Zinfandel Port

Vallozzi's Pittsburgh New Years Eve

- Antipasti - 


Buffalo Mozzarella, Gorgonzola Dolce, Pecorino, Fontina

Le Carne

Prosciutto di Parma, Speck, Sopresatta, Coppa Secca

Grilled Octopus


Shrimp Cocktail

Jumbo Shrimp, House Cocktail


Lemon, Oil, Parmesan


Fried Risotto, Buffalo Mozzarella

- Insalata - 


Local Greens, Pistachio, Parmigiano-Reggiano, Crispy Prosciutto, Lemon, EVOO


Traditional Dressing

Buffalo Mozzarella

Grilled Baby Sweet Peppers

- Primi - 

(all pastas made in house)

Ricotta Gnocchi

Cherry Tomato & Sausage Ragout, Broccoli Raab

Ricotta Ravioli

Tomato Sauce, Ricotta Salata


Braised Short Rib, Egg Yolk, Swiss Chard

Spaghetti Bolognese

Slow Cooked Veal, Beef, Pork

- Secondi - 

Veal Parmesan

Breaded Veal Strip, Spaghetti, Grandma's Sauce

Veal Osso Buco

Parmesan Risotto, Gremolata

Crab Cakes

Squash Puree, Kale, Roasted Squash


Shrimp, Bay Scallops, Crab, Mushrooms


Creamy Polenta, Mushroom Ragout

Chicken Roulade

Greens & Beans

Surf & Turf

New York Strip Steak, Lobster Tail


Garlic Herb Whipped Potato, Asparagus

Crab & lobster lasagna


Vallozzi's Greensburg Mondavi Wine Dinner

Join us on Wednesday, November 16, 2016 as our Greensburg location partners with Robert Monday Winery to present a four course fall wine dinner.  Reservations are required and can be made by calling 724-836-7663.  Spots are extremely limited.

Social Course

Josiah’s Amuse-bouche

Wine Pairing: Fume Blanc, Napa Valley, 2015

 First Course

Butternut Squash Soup w/ Seared Scallop, Pancetta & Corn Shoots

Wine Pairing: Chardonnay, Napa Valley, 2014

 Second Course

Roasted & Stuffed Quail w/ Fennel-Kabocha Squash-Pomegranate Salad

Wine Pairing: ‘Maestro’ Meritage, Oakville District, 2013

 Main Course

Porchetta w/ Housemade Sauerkraut & Sweet Potato Gnocchi

Wine Pairing: Cabernet Sauvignon Reserve, To Kalon Vineyard, 2012

 Dessert Course

Citrus Olive Oil Cake w/ Orange-Cranberry Compote & Crème Fraîche

Wine Pairing: Moscato d’Oro, Napa Valley, 2015

*$125.00 per person, excluding tax and gratuity

Tuscany Regional Wine Dinner September 19 - 24 2016


Food in the Tuscany region of Italy has been defined by it's elegant simplicity for millennia.  Their expectations for quality are very high.  Rather than create overly complex dishes with exotic ingredients, Tuscans expect to eat produce that is locally grown, in season and at the peak of ripeness.  While Tuscan cuisine is lacking imported ingredients, it is known for its dishes redolent with herbs and spices.  Tuscan food has a rich variety of simple but delicious dishes,  Their insistance on high quality, fresh ingredients guarantees that the resulting food's flavors will shine, despite a lack of rich sauces or elaborate decorations. 




fresh tomato, basil, garlic




bread salad, farro risotto, funghi misti


grilled octopus, white beans, tomatoes, herbs


creamy leek soup with saffron


baked snail with beans & pork




slow roasted pork loin, tenderloin belly, pan jus


grilled porterhouse, olive oil, sea salt


cuttlefish, calamari, shrimp, clams, scallops, octopus, tomato broth, grilled bread




bruleed rice pudding


orange sponge cake, chocolate cream



Sicilia Regional Wine Dinner August 15 - 20 2016

Sicily is the largest island in the Mediterranean Sea.  It constitutes an autonomous Region of Italy, along with surrounding minor islands, officially referred to as Regione Sicilana.  Sicily is located in the central Mediterranean Sea, south of the Italian Peninsula, from which it is separated by the narrow Strait of Messina.  Its most prominent landmark is Mount Etna, the tallest active volcano in Europe, and one of the most active in the world.  Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia.  Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French, and Arab influences.


Insalata di Finocchio e Arance

fennel, orange, red onion, lemon dijon walnut vinaigrette


Sarde a Beccafico

 fresh sardines rolled and baked with pinenuts, raisins, lemon, bread crumbs, parsley, evoo

Seppie Fritti

crispy fried cuttlefish, pepperoncino, lemon, arugula, parmigiana, garlic aioli


Fiori di Zucca Fritti

ricotta stuffed zucchini blossoms, battered and fried, house marinara

Panelle a Caponata

 eggplant caponata, crispy chickpea polenta


fettuccini al Nero di Calamari

fresh squid, garlic, onion, fennel, tomato, evoo, black spaghetti

Pasta con le Sarde

sardines, fennel, raisins, pinenuts, saffron, evoo


veal cutlet rolled with ham, sausage, cheese and pan braised with herbs, white wine sauce, eggplant caponata

Tonno alla Palermitana

grilled tuna steak with lemon & rosemary, served with balsamic roasted green beans & peppers

Dentice al Forno con Cipolle e Brodo di Carne

baked bream with onions & peppers, boullion, potatoes



 Sicilian carnival doughnuts


traditional preparation


ricotta, chocolate chips, candied orange

Campania Regional Wine Dinner July 18 - 23

Prix Fixe $55


Settles by the Greeks and then dominated by the Etruscans, Samnites, ans Romans, the southern region of Campania is more densely populated along the coast then island, where hills and mountains make for harsher living.  Profoundly influenced by the Normans, who conquered the region in the eleventh century, Campania later belonged to the Kingdom to the Two Sicilies, which comprised the Bourbon territory of Sicily and Naples.  Near the busy capital city of Naples, Mount Vesuvius reigns impassive and foreboding, a daily reminder of the eruption of August 24, 79A.D., when nearby cities of Pompeii, Herculaneum, and Stabiae were covered in red-hot lava and a cloud of ashes.  But the volcanic soil arounf Mout Vesuvius has also ensured Campania fertile land where some of Italy's tastiest producce is grown, ready to be shipped and enjoyed all over the world.


A selection of Imported Olive Oils 




mozzarella stuffed meatball, tomato & zucchini ragout


fire roasted tomato bisque, basil pesto, focaccia croutons


hot sausage, polenta, calabrian chili, pomodoro sauce


grilled pork ribs, roasted vegetable tapenade


grilled octopus, tomatoes, hot peppers





eggplant, salami, buffalo mozzarella, tomatoes, pasta, pomodoro, spinach,

baked in a thin pasta crust


breaded veal cutlet, arugula, lemon, parmesan reggiano, evoo, cherry tomato


breaded eggplant, tomato sauce, buffalo mozzarella


clams, calabrian chili, lemon, oregano, butter, white wine


tomato, potato, oregano, ricotta, fresh PEI mussels





coffee mousse, candied cherries, tarallucci dolce


almonds, honeycomb






Greensburg Summer Wine Dinner

TUESDAY, JULY 26, 2016




Join us for our summer wine dinner! Tuesday, July 26, 2016. Six delicious courses from our executive chef Josiah Henry and six unique Italian wines brought by our friends at Vivino Selections. Reservations are extremely limited so call Dante as soon as possible at 724-836-7663 for more information or to hold your spot! Below is the menu for the evening.



Zingara Prosecco (Veneto)


Copper River Salmon Tartare w/ Citrus, Fresno Chili, EVOO, Himalayan Salt & Parmesan Crisp

Pairing: A Casa Falanghina (Campania)


Summer Truffle Tagliatelle w/ Black Lava Salt, Black Pepper & Parmigiano-Reggiano              

Pairing: Vigna Traverso Sauvignon Blanc (Friuli)


Soft-Shell Crab w/ Cold Cucumber Noodle Salad & Mustard Vinaigrette                                  

Pairing: Le Morette Chiaretto Rose (Veneto)


Bone Marrow Roasted w/ Pickled Blackberries & Pecorino Romano Custard                          

Pairing: Barocca Rosso Salento (Apulia)


Roasted Wild Boar Chop w/ Chanterelle Mushrooms, Balsamic Potato Pearls, Red Wine Reduction & Rosemary Ash                                                                                                                          

Pairing: Demarie Barbera d’Alba (Piemonte)


Housemade S’more w/ Graham Cracker Crisp, Toasted Pistachio, Marshmallow & Chocolate Ganache                                                                                                                                        

Pairing: Castellucci Miano Nero d’Avola (Sicilia)

Calabria Regional Wine Dinner June 20 - 25

Prix Fixe $55

Add Wine Pairing $30


Calabria occupies the toe of the country's boot shaped peninsula.  It's a sun baked region of rugged mountains, old fashioned villages, and a dramatic coastline.  It's one of Italy's oldest regions and has a low population and low tourist presence.  Calabrian cooking strikes a beautiful balance between meat based dishes, vegetables, and fish, especially pork, eggplant, and swordfish, all flavored with richly fragrant mountain herbs.  With respect to inhabitants of other regions, Calabrians have traditionally placed a greater emphasis on preserving their foods, in part because the heat and dryness of hte mountains inland make crop failure a distinct possibility, so the people of the region typically plan ahead, packing meat and vegetables in oil, preparing cold cuts, and along the coast, curing their fish. Calabrian cooking has become immensely popular ans is said to be some of the healthiest Italian styles.



Librandi Organic Extra Virgin Olive Oils

Noceflara del Betice~ strong flavor, fruity tomato notes, hin of mint and sage

Frantoio ~ hint of artichoke, grassy, spicy finish

Caroica ~ herbal garden flavors, slight spice

*served with grilled artichokes, Calabrian cheese, Castleventrano focaccia bread




 marinated spring vegetables and soppresatta


pork belly, raisin


 fresh sardine, evoo, mint, bread crumbs


 bread and leek soup




 ricotta, house made sausage, pecorino, San Marzano tomaoes


 pork shoulder, mozzarella, peas, egg, artichoke, crimini


 swordfish, caper, raisin, lemon, parsley, kalamata


 yellowfin tuna, tomatoes stewed with onion, eggplant, banana peppers, potatoes


 pork & veal sweetbread pie with tomatoes, peppers, carrots, celery




 walnut cake, peaches, caramel pasrty cream






Negroni Week 2016

We are proud to announce our participation in the 3rd Annual Negroni Week, sponsored by Campari and Imbibe Magazine!

Negroni Week was launched in 2013 as a celebration of one of the world's great cocktails and an effort to raise money for charitable causes around the world.

Please join us June 6th - 12th!  Our bar staff is working hard to create a special menu focused on one of Italy's most known cocktails and we will donate a portion of each Negroni sold to the CHS Food Pantry.  Stay posted for more information on special events throughout the week!


Featured Negroni Menu


Gin, Campari, Sweet Vermouth



Wild's GIn, Aperol, Rosemary, Orange, Cocchi Vermouth



Montenegro Amaro, Campari, I Fabbri Chianti



Big Spring Gin, Cocchi del Torrino, Domaine de Canton, Ginger,

Green Pepper



Thistle Finch Black Pepper Whiskey, Campari, Sweet Vermouth 



Campari, Limoncello, Antica Carpano, Prosecco



Antica Carpano, Mezcal, Campari

Lazio Regional Wine Dinner May 16-21

Featured Regional Menu

Prix Fixe $55

Add Wine Pairing $30


From antiquity forward, people have been drawn to the Lazio region because of the prospect of work in or near its most important city, Rome, which has almost always been seen as a place where the poor might be able to change their fortunes. As people migrate to an area, they bring their tastes in food with them, helping to shape the local palate. The cuisine of Lazio is characterized by the simplicity of traditional dishes and the use of very poor ingredients that are available to everyone.  Lazio is also said to produce Italy’s best olive oils.

 ~ olive oil tasting ~

Olio Quattrociocchi Olivastro ~ gaeta olive, fried green tomato caprese, basil puree

Iannotta Organic ~ castelvetrano olive, grilled artichoke, beef carpaccio

Frantoio Archibusacci ~ cerignola olive, scallop crudo, grilled shishito, lemon

Colli Etruschi ~ ligurian olive, blood orange sorbet, rosemary ash

2014 Principe Pallavicini Frascati


~ primi ~

Puré di Patate al Tartuffo~ potato puree, romano cheese, olive oil verde, shaved black truffle

Tripe alla Romano ~ stewed with cannellini beans, escarole, bacon

Grilled Artichoke ~ arugula, lemon, pecorino romano

Suppli ~ fried rice croquette, chicken liver, mozzarella

Mozzarella en Carrozza ~ fried mozzarella, anchovies, bread

2013Corte di Pape Lesanese Colli Tricchio

~ secondi ~

Cacio e Pepe ~ spaghetti, black pepper, romano cheese

Bucatini all’Amatriciana ~ spicy tomato, pancetta, fresno chili, caramelized onion

Oxtail and Polenta ~ soft polenta, oxtail ragout

Gnocchi alla Ciociara ~ sausage, peas, porcini, tomato ragout

Spring Lamb Fricassea ~ lamb stew, bearnaise sauce

2010 Falesco Assisi Rosso

~ dolci ~

Kiwi Gelato ~ buttermilk whipped cream, pine nut cookie

Crostata ~ meyer lemon, blackberry jam, ricotta, marsala reduction

2014 Vitiano Rose


Executive Chef ~ Josiah Henry

Chef de Cuisine ~ Steve Lanzilotti

Pastry Chef ~ Tabrina Avery

Pittsburgh Mother's Day Brunch May 8 11am-4pm

Mother’s Day Brunch 2016

Prix Fixe $29

Includes House Made Biscuits with Lavendar Butter, and choice of

Fresh Juice or Craft Cocktail (ask server for selection)


~ antipasti ~

Cheese Tasting ~ tentazione del fratte, verde capra, smoked buffalo mozzarella

Prosciutto di Parma ~ honeydew, cantaloupe

Smoked Salmon ~ capers, red onion, crème fraiche, crostini

Arugula Salad ~ lemon, artichoke, parmigiano-reggiano

Buffalo Mozzarella ~ basil, tomato, pepper, evoo

Italian Oatmeal ~ walnuts, apple, honeycomb

Pasta Fagioli ~ tomato stew, heirloom beans, orecchiette

Deviled Eggs ~ crab, asiago, basil, chili, lemon

Candied Bacon ~ black pepper, caramel



~ secondi ~

Eggs Benedict ~ asparagus, parma cotta, hollandaise

Lobster Mac & Cheese ~ bacon, cheddar

Bucatini Carbonara ~ guanciale, soft fried egg

Fried Chicken ~ sweet potato waffle, bourbon bacon, maple syrup

Beef Tenderloin ~ fried egg, asparagus hash

Potato Gnocchi ~ sausage ragout, broccolini

Soft Shell Crab ~ brioche, arugula, tomato, remolaude, crisp sweet potatoes

Grilled Vegetable Primavera ~ hand cut fettuccini, goat cheese

Halibut ~ ratatouille, balsamic, basil pesto

Frittata ~ ham, asparagus, cheddar



~ contori ~

Yogurt with Fresh Fruit and Granola 6

Sausage 4

Roasted Rosemary Potatoes 6

Fresh Fruit Cup 5

Abruzzo Regional Wine Dinner April 18-23

For 1 week each month, Vallozzis Pittsburgh is exploring exploring wine makers and cuisine from various regions in Italy. A special prix-fixe menu will be available with expert wine pairings for each mouthwatering course. Simply make your regular dinner reservation and select the Regional Wine Pairing Prix-Fixe Menu when you arrive. For dates, menus, and details, visit

Abruzzo Regional Menu

Prix Fixe $55

Add Wine Pairing $30

The traditional cuisine of Abruzzo; it is very wide and is originally from the traditions of both pastoral and mountainous inland areas that marinate in the coastal zone; among the foods most commonly used are: bread, pasta, meat, cheese and wine. The isolation that has characterized the region for decades has ensured that it maintained a culinary art alive and independent. Abruzzo boasts a cuisine distinct within Italy, well known for its variety and richness owing to the heterogeneity of its territory. The mountainous, agricultural, and coastal aspects of Abruzzo have contributed to its cuisine. Due to the mountains themselves, much of Abruzzese cuisine grew separated from the influence of international commerce and civilization until the 20th century, fostering a unique culinary tradition. 

 ~ antipasti ~

Scripelle ~ smoked chicken crepes, wild mushrooms, spinach, roasted tomato sauce

N’duja Raviolo ~ cherry tomato, arugula, egg, pecorino

Antipasta di Fegatini ~ chicken liver pate, grilled bread, arugula, pistachio pesto, scamorza

Fried Artichoke ~ smoked tomato chutney

*2014 Collefrisio Vinaquadra Passerina


~ primi ~

Lentil and Pastina Soup

Marinated Mushrooms ~ white anchovies, capers, romaine

Polpette di Quaglia in Brodo ~ quail meatballs, broth, stracciatella

*2013 Per Linda Trebbiano d’Abruzzo


~ secondi ~

Polpi in Purgatorio ~ grilled octopus, saffron risotto, tomato, peppers

Pizza Fritti ~ lamb sausage ragu

Baccala in Umido ~ fresh shrimp, potatoes, evoo, garlic, chili, black olive, onion

Gnocchi Carrati ~ bacon and pecorino infused gnocchi, cream, roasted bone-in short rib

*2013 Cataldi Madonna Malandrino Montepulciano


~ dolci ~

Pitzelle ~ chocolate, chick pea mousse, cherry compote

Plate of Traditional Wedding Cookies

*2013 Cataldi Madonna Cerasuolo Rose


Executive Chef ~ Josiah Henry

Chef de Cuisine ~ Steve Lanzilotti

Pastry Chef ~ Tabrina Avery

Marche Regional Wine Dinner March 21 - 26

Starting this month we will be exploring wine makers in various regions and pairing with a special menu for 1 week*. Explore the Le Marche region of Italy the week of March 21st. Simply make your regular dinner reservation and select the Regional Feature Menu Prix Fixe Menu when you arrive.

*Our regular menu is still available during wine dinner weeks.

Prix Fixe $55

Add Wine Pairing $30


One of Italy’s hidden gems is Le Marche Region, which has historically played third fiddle to its more popular neighbors, Tuscany and Umbria.  Much of the region remains relatively tourist- free and unknown, including its deeply traditional food – blessed with bounty from the mountains, farmland, and sea.  Le Marche produces a varied, seasonal cuisine and truly distinctive wines.  Cooking in Marche is deeply rooted in peasant tradition.  The use of fresh, top quality materials assembled with the minimum of fuss marks marcheigiano food.  But as dishes are strictly based on tradition and local produce, each local area has its distinctive cuciana tipica.


~ Amuse ~

Sausage Stuffed Fried Olives


~ antipasti ~

Smoked Bone Marrow ~ crostini, pecorino, roasted garlic, prosciutto crisp

Grilled Veal Kabob ~  pepperonata

Ciascolo ~ housemade sausage, grilled bread

Marinated Seafood ~ shrimp, crab, squid, scallop in citrus mustard vinaigrette

Lentil Salad ~ zucchini, red beans, chickpeas, crispy prosciutto

*2014 Rocchina Verdicchio dei Castelli di Jesi


~ primi ~

Vincisgrassi ~ ground veal and mushroom lasagna, béchamel

Lumachelle ~ bread and cheese pasta, aged pecorino, black truffle, crispy veal sweetbreads

*2013 Garofoli Montereale Sangiovese


~ secondi ~

Broiled Sole ~ tomato white wine broth, herbs, chickpeas

Brodetto ~ mixed seafood, spicy tomato broth, grilled crostini

Lamb Potacchio ~ grilled lamb rack, stewed tomato, rosemary, chile, creamy polenta

*2014 Velenosi Lacrima di Morro


~ dolci ~

Caramelized Honey and Pecorino Custard ~ black walnut crisp

Cheese Plate ~ pecorino di fossa, ubriaco al vino rosso, tomato jam, herb spiced almonds, honeycomb

*Amaro Siblia



Vallozzi's Featured in Maniac Magazine

Vallozzi's Featured in Maniac Magazine

Vallozzi’s Pittsburgh, though only being established in March 2012, has a timeless quality to it. Perhaps this is due to the warm atmosphere, or the fact that Italian food has the ability to be both wonderfully comforting yet have room for innovation at the same time. Regardless, Vallozzi’s has quickly become the spot in Pittsburgh for anyone with the capacity to enjoy a meal in all of its delicious incarnations. VIEW STORY