Tacconelli's Pizzeria

Our own pizza sauce & topped with mozzarella cheese. Classic cheese or create your own pizza.

That's is just sauce, no cheese.

Mozzarella cheese with salt, black peppers & garlic.

White pizza topped with cheese, spinach, and chopped tomatoes.

Tomato sauce topped with fresh mozzarella cheese and basil.

A slightly spicy sauce topped with Asiago cheese.

Topped with sharp provolone cheese.

Topped with sharp provolone cheese.

Topped with sharp provolone cheese.

Topped with sharp provolone cheese.

Trio of mozzarella, provolone & asiago cheeses.

Trio of mozzarella, provolone & asiago cheeses.

Fresh noodle of the day. With your choice of sauce.

With your choice of sauce.

Romaine lettuce, feta cheese, red onions, Kalamata olives, cracked pepper & vinaigrette dressing.

Romaine lettuce, red onions, sliced mushrooms, cucumbers, red peppers, cracked peppers, a dash of garlic salt with balsamic dressing.

Iceberg lettuce topped with bacon, tomatoes and bleu cheese dressing.

Romaine lettuce, Asiago cheese, croutons and our Caesar dressing.

Italian roll open-faced, baked with American cheese, pepperoni, pizza sauce and then toasted to a golden brown.

Fresh noodle of the day. With your choice of sauce.

With your choice of sauce.

Topped with rosemary panko breadcrumbs.

Rich fudge cake soaked with coffee liqueur filled with chocolate mousse, iced in whipped pure dark chocolate ganache topped with chocolate crescent moons.

A cannoli cream separates three layers of vanilla cake, finished with whipped cream, icing, mini chocolate chips, & a mini cannoli on top.

A sponge cake soaked in Kahlua with layers of mascarpone cheese. Dusted with cocoa powder & topped with a chocolate coffee bean.

Please call the restaurant for daily selection.

Baked with chocolate morsels, chocolate syrup & sliced bananas then dusted with powdered sugar. Order must be placed no later 9 pm.

Classic vanilla & chocolate gelato separated by a cherry & sliced almond covered in cinnamon finished with a chocolate coating.