{"id":62419,"date":"2022-12-24T00:01:13","date_gmt":"2022-12-24T06:01:13","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=62419"},"modified":"2026-04-06T09:16:05","modified_gmt":"2026-04-06T15:16:05","slug":"bottega-pizzeria-ristorante-glendale-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=62419","title":{"rendered":"Bottega Pizzeria Ristorante – Glendale, Arizona"},"content":{"rendered":"
\n
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Bottega Pizzeria Ristorante in a Very Swanky Glendale Shopping Center<\/figcaption><\/figure>\n

In a Phoenix.org<\/strong><\/a> feature published in November, 2022, David Tynda declared that Phoenix is a top city for pizza. \u201cI say to people that I believe Phoenix is the pizza capital of the U.S. and I wait for them to slap me across the face<\/em>,\u201d said Tyda, the co-manager of Phoenix Festivals.\u00a0 The Matador Network<\/strong><\/a> agreed: “P<\/span>hoenix is a slice of pizza heaven. Yes, that Phoenix, the one where it\u2019s nearly hot enough in the summer to cook said pizza on the sidewalk. While Chicago and New York were dueling it out for pizza supremacy, Phoenix was quietly building an army of pizza joints that could dethrone Naples<\/em>.”<\/span><\/p>\n

Not that very long ago, most of the nation’s crusty cognoscenti conceded “It may not be New York or Chicago, but the pizza’s not bad,<\/em>” \u00a0 a culinary equivalent of saying a girl isn’t very pretty, but she’s got a great personality. \u00a0Only a critic with masochistic tendencies would dispute the superiority of Pizzeria Bianco<\/strong><\/a>, but every other pizzeria in the Valley of the Sun barely warranted a mention on any national dialogue about pizza. \u00a0Most conversations about pizza in the Valley of the Sun still begin with Pizzeria Bianco, but alongside the acknowledged al forno favorite are a number of other pizzerias who have made Phoenix one of the country’s best cities for pizza.<\/span><\/p>\n

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The Amazing Wood-Burning Pizza Oven<\/figcaption><\/figure>\n

For the past decade or so, a new pantheon of pizza artisans have begun to challenge the heretofore undisputed Bianco. \u00a0They’ve done it not as much by copying the great master, but by employing their own creative techniques for crafting fabulous pizza. \u00a0As much science as it is art, the new breed of pizzaioli has begun blending flours with distinctive characteristics, introducing new ingredients that titillate and tantalize taste buds and figured out that levels of char create flavors. \u00a0It has made quite the difference. \u00a0When we plan our trips to the Phoenix area, we often list more pizza restaurants than we can possibly visit.<\/span><\/p>\n

One recent addition to our list is among the nascent newcomers, having launched in 2017 in Glendale, the city in which the Arizona Cardinals do battle. \u00a0 Milan-born owner Nick DiLello is a peripatetic presence at the cavernous restaurant. \u00a0Interestingly, DiLello doesn’t have a background as a restaurateur. \u00a0His career and wealth were made in the bridal industry. \u00a0As a sage entrepreneur, he knew the only way to be successful was to bring in an executive chef with an Italian food background. \u00a0Chef Daniele Lombardo created a menu centered around wood-fired Neapolitan-style pizza with a solid selection of fresh-made pasta dishes.<\/span><\/p>\n

\"\"
Bread, Butter and Herbed Butter<\/figcaption><\/figure>\n

One of the reasons Bottega came to my notice was the simple abbreviation “DOP,” an acronym which means “Designation of Origin.” \u00a0Scroll down the menu and you’ll find that many of the listed ingredients are suffixed with “DOP.” The DOP label guarantees that your favorite cheese, prosciutto, olive oil, etc.,\u00a0is produced, processed, and packaged in a specific geographical zone and according to tradition. Each step, from production to packaging, is regulated. \u00a0This certification ensures you’re not going to be fed any of the low-quality, knock-off products sold under the guise of the high quality products they mimic. \u00a0Among the menu items listed on the menu that have a DOP designation is San Marzano tomatoes. \u00a0Just as not every chile labeled “Hatch” isn’t from New Mexico, not every tomato labeled “San Marzano” actually is. \u00a0Bottega’s is!<\/span><\/p>\n

Accompanying us were my dear friend and brother-in-law Tim and his beautiful bride Lola n\u00e9e Devivo, a bonafide Chicago Italian who can’t be fooled by knock-offs of interior quality. \u00a0Lola would see right through any ruse. \u00a0We were greeted by the energetic Emily, one of the very best servers we’ve had during our travels. \u00a0Emily would prove a sage guide through our meal, imparting great advice and recommendations–and always with a smile. \u00a0Emily told us she lives in Tempe but when she’s craving a pizza, she’ll take the forty-minute drive to Bottega to sate her fix. \u00a0She described the pizza as the Phoenix area’s only true Italian style with a thin crust that you can fold over (like New York style slices). \u00a0Though other items beckoned, her recommendation carried more weight.\u00a0<\/span><\/p>\n

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Prosciutto E Rucola<\/figcaption><\/figure>\n

Twelve “red” pizzas and seven “white” (no tomato sauce) pizzas festoon the menu, each one an invitation to deliciousness. \u00a0 Emily recommended the Prosciutto E Rucola<\/strong><\/em> (D.O.P tomato sauce, fior di latte, imported prosciutto crudo De Parma, arugula, shaved Parmigiano Regianno, basil and EVOO (extra virgin olive oil)). \u00a0Did you notice that D.O.P. designation which means so much to me? \u00a0 Did you catch the first ingredient on the list: fior di latte? \u00a0Taken on its own, the phrase \u201cfior di latte<\/em>\u201d translates to \u201cflower of milk<\/em>\u201d and refers to cow\u2019s milk mozzarella. \u00a0It’s a superior cheese on pizza and by the way, makes a phenomenal gelato. \u00a0Did you swoon at the thought of imported prosciutto crudo De Parma? \u00a0That’s prosciutto regarded as some of the very best in the world.<\/span><\/p>\n

Okay, the pizza had a phalanx of ingredients with a pedigree, but how did it taste? \u00a0In all honesty, it would have been one of the top ten pizzas I’ve ever had if not for the arugula. \u00a0There was just too much of it…and frankly, one leaf is too much. \u00a0Arugula’s distinctive spicy kick and peppery qualities are great on a salad, but not so good on a pizza. \u00a0Every other element on the pizza played perfect orchestral harmony on my taste buds. \u00a0The light char on a waifishly thin crust was perfect. \u00a0A slight cornicione (Italian word for the edge or rim of the pizza) befits the thin crust. Unlike at some pizzerias, you don\u2019t need to mount an expedition to find some of the ingredients you request. \u00a0The generosity of those ingredients means you’ll either\u00a0have to hold each slice both the top and from its tapered bottom, fold it in half or eat it Travolta style (two folded slices).<\/span><\/p>\n

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Carbonara<\/figcaption><\/figure>\n

Had I not ordered a pizza, my dinner choice would have been the Carbonara<\/strong><\/em> (fresh pasta, egg yolk, Parmigiano Reggiano, guanciale). \u00a0My Kim must have read my conflicted mind because that’s what she ordered. \u00a0It’s been an oft-discussed topic on Gil’s Thrilling…that most carbonara is rather on the inauthentic side, sometimes almost heretically so. Carbonara, one of the most famous pasta recipes of Roman cuisine, is made only with five simple ingredients: spaghetti seasoned with browned guanciale, black pepper, pecorino Romano and beaten eggs. \u00a0So, Bottega Pizzeria Ristorante does not exactly fit the bill. \u00a0What it does do is make diners happy. \u00a0It’s a far cry from the overly sauced (sometimes with Alfredo) and soupy stuff some restaurant calls carbonara. \u00a0In fact, it’s among the best carbonara dishes we’ve had in a long time. \u00a0<\/span><\/p>\n

Tim’s go-to favorite is lasagna which is available with a red sauce (fresh pasta layered with bolognese sauce, b\u00e9chamel, Parmigiano Reggiano) or white sauce (fresh pasta layered with spicy Italian sausage, b\u00e9chamel, mushrooms, provola, Parmigiano Reggiano). \u00a0He opted for the red sauce lasagna<\/strong><\/em>, a thick slab of goodness. \u00a0For Lola, the ravioli<\/strong><\/em> (cheese stuffed fresh pasta, broccoli, garlic, cream sauce) with extra broccoli called loudest. \u00a0Broccoli actually originated in Southern Italy and is one of those traditional Italian vegetables particularly beloved by Italians. \u00a0<\/span><\/p>\n

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Affogato Al Caffe<\/figcaption><\/figure>\n

Affogato al caffe (scoops of vanilla gelato topped with hot caffe’ espresso, coffee liqueur) has long been one of my very favorite Italian desserts. \u00a0Despite practically drooling at the mention of a dessert which pairs the strong taste and heat of an espresso coffee with the cool refreshing creaminess of Vanilla gelato, I rarely order it. \u00a0It’s not always made well. \u00a0The sweet Emily assured us she was a former barista at Starbucks and would make our affogato al caffe<\/strong><\/em> herself. \u00a0Thank goodness for baristas who know what she’s doing. \u00a0The affogato al caffe was terrific, one of the best I’ve ever had.<\/span><\/p>\n

Not by design, my Kim paired her calorific carbonara entree with a dessert called a nutella calzone<\/strong><\/em> (chocolate hazelnut spread in a wood-fired calzone) with a scoop of vanilla gelato. \u00a0It was about the size of a pizza folded over and sprinkled with confectioners sugar. \u00a0With enough calories to sustain a family over a cold winter, we barely put a dent on the behemoth bread dessert. \u00a0My Kim loves nutella, but she’ll be loving it for about a week because it’s so rich you can’t eat much of it in one sitting.<\/span><\/p>\n

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Nutella Calzone<\/figcaption><\/figure>\n

In December, 2022, Yelp listed Bottega Pizzeria Ristorante as the tenth best pizza<\/strong><\/a> in Phoenix. \u00a0Much more impressively, in October, 2022, the Phoenix New Times rated Bottega’s pizza as the second best pizza in Phoenix<\/strong><\/a>, just behind the legendary Bianco. \u00a0A few years ago that wouldn’t have meant much, but with keen competition throughout a city now universally acknowledged as one of the country’s best for pizza, that’s quite an accomplishment.<\/span><\/p>\n

Bottega Pizzeria<\/strong>
\n19420 N. 59th Ave.
\nGlendale, Arizona<\/strong>
\n(623) 777-1868
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: \u00a024 December 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Carbonara, Affogato al Caffe, Nutella Calzone, Prosciutto E Rucola<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In a Phoenix.org feature published in November, 2022, David Tynda declared that Phoenix is a top city for pizza. \u201cI say to people that I believe Phoenix is the pizza capital of the U.S. and I wait for them to slap me across the face,\u201d said Tyda, the co-manager of Phoenix Festivals.\u00a0 The Matador Network agreed: “Phoenix is a slice of pizza heaven. Yes, that Phoenix, the one where it\u2019s nearly hot enough in the summer to cook said pizza on the sidewalk. While Chicago and New York were dueling it out for pizza supremacy, Phoenix was quietly building an army of pizza joints that could dethrone Naples.” Not that very long ago, most of the nation’s crusty cognoscenti conceded…<\/p>\n","protected":false},"author":1,"featured_media":62428,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[28,703,71,68,5647,553],"tags":[2522,2520,2524,2519,2528,2527,2516,2525,1806,2521,805,789,2518,2526,2523,2517],"class_list":["post-62419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-dog-friendly","category-italian","category-pizza","category-rating-n-r","category-across-america","tag-7-on-yelps-best-pizza-in-phoenix-ranking","tag-affogato-al-caffe","tag-bolognese","tag-carbonara","tag-emily-great-server","tag-extra-virgin-olive-oil","tag-glendale","tag-italian-imported-products","tag-lasagna","tag-nutella-calzone","tag-pasta","tag-pizza","tag-ravioli","tag-san-marzano-tomatoes","tag-tiramisu","tag-wood-burning-oven"],"yoast_head":"\nBottega Pizzeria Ristorante - Glendale, Arizona - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=62419\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bottega Pizzeria Ristorante - Glendale, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In a Phoenix.org feature published in November, 2022, David Tynda declared that Phoenix is a top city for pizza. \u201cI say to people that I believe Phoenix is the pizza capital of the U.S. and I wait for them to slap me across the face,\u201d said Tyda, the co-manager of Phoenix Festivals.\u00a0 The Matador Network agreed: “Phoenix is a slice of pizza heaven. 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