Bay of Naples, Italy with

Mount Vesuvius in the background.

Bay of Naples in the morning, 1843

by Ivan Aivazovsky

Napoletana Style Italian Food,

via East Haven, Connecticut

 

PIZZAS

SUBS/GRINDERS

SALADS

TAKE-N-BAKE

 

Monday - Thursday

10:30 a.m. until 9:30 p.m.

Friday & Saturday

10:30 p.m. until 10:00 p.m.

Closed Sunday

*Prices do not include appropriate taxes, if applicable

 

Call to place an order:

(775) 737-9731

1201 California Avenue

Reno, Nevada 89509

(Next to Top Hat Cleaners)

 

www.facebook.com/pelusoapizzareno

 

GRINDERS 9”                                7.50 each

Grinders come with mayo, lettuce, tomato and vinaigrette; on our in-house made Italian bread

* Grinders can be toasted upon request

HAM & PROVALONE

SALAMI & PROVALONE

TUNA FISH & PROVALONE

GREEN BELL PEPPERS,

MUSHROOMS & PROVALONE

PEPPERONI & PROVALONE

COMBO (ham, salami, pepperoni & provolone)

HAM, SALAMI & PROVALONE

IN-HOUSE ROASTED TURKEY & PROVALONE

CAPRI VEGIE (artichoke hearts, bell peppers, tomatoes, lettuce, lemon parmigiana dressing & provolone)

 

TOASTED SUBS 9”

Subs are prepared with marinara sauce and toasted on our in-house made

Italian bread

MEATBALLS & MOZZARELLA             7.50

SAUSAGE & MOZZARELLA                7.50

PEPPERONI & MOZZARELLA              7.50

GREEN BELL PEPPERS,
MUSHROOMS  & MOZZARELLA
          7.50

MEATBALLS, SAUSAGE &

MOZZARELLA                                       7.50

SAUSAGE, GREEN BELL

PEPPERS & MOZZARELLA                  8.00

MEATBALLS, GREEN BELL

PEPPERS & MOZZARELLA                  8.00

 

ADDITIONAL TOPPINGS FOR
GRINDERS & SUBS
                        .50 each

Green Bell Peppers, Extra Cheese, Jalapeños, Mushrooms, Olives, Onions, Pepperoncini Peppers, Tomatoes

 

ETC ...

GARLIC BREAD                                     4.00

Fresh garlic & butter toasted on our

in-house made Italian bread

Add Mozzarella  1.00

BRUSCHETTA - GARLIC BREAD          5.75

With marinated tomatoes & mozzarella

toasted on our in-house made Italian bread

ITALIAN CHEESE MELT                        5.00

Toasted on our in-house made Italian bread with marinara sauce, provolone & mozzarella

CHICKEN WINGS Spicy buffalo sauce

                                 6 for 6.00 / 12 for 11.00

 

SIDES

MEATBALL IN MARINARA           1.25 each

SAUSAGE IN MARINARA             1.25 each

SIDE OF MARINARA

                                   3.5 oz. 1.75 / Pint 6.00

BLEU CHEESE OR RANCH

                                        2 oz. .50 / Pint 6.00

LEMON PARMIGAIANA, CAESAR,

BALSAMIC VINAIGETTE

                                        2 oz. .75 / Pint 6.00

 

DESSERT

CANNOLIS     1 - 1.50 / 4 - 5.00 / 12 - 12.00

 

BEVERAGES

ARROWHEAD BOTTLED WATER 
                                                17 oz. btl 1.00

SAN PELLEGRINO

SPARKLING WATED              16 oz. btl 2.25

SODA                                    12 oz. can 1.25

Coke - Diet Coke - Dr. Pepper - Sprite

Diet Dr. Pepper - Mug Root Beer - Orange Crush

SAN PELLEGRINO SODAS

Lemon - Orange                    11 oz. can 2.00

 

Peluso’s

Apizza Napoletana

 

Create Your Own 9”/14”/16”

 

PLAIN APIZZA                   6.10/10.90/13.15

Red sauce, romano cheese (no mozzarella)

*Our apizza dough, as well as our red and white sauces are completely vegan!

– OR –

MOZZARELLA CHEESE APIZZA

                                            6.75/11.90/14.40

Classic red tomato sauce, romano and mozzarella cheese

Other Sauces: White (Olive Oil), BBQ, or Spicy Buffalo

Substitute Fresh Mozzarella         .35/.50/.70

 

CLASSIC TOPPINGS (each):   .65/1.00/1.25
Anchovies, Bacon, Bell Peppers, Clams, Extra Cheese, Ham, Jalapeños, Meatballs, Mushrooms, Olives, Onions, Pepperoncini Peppers, Pepperoni, Pineapple, Salami, Sausage, Fresh Spinach, Fresh Tomatoes


GOURMET TOPPINGS (each):

1.00/1.50/1.70

Artichokes, Chicken (dark meat),

Stewed Escarole, Roasted Red Peppers, Fresh Mozzarella

PURÉES (each):                           .50/.50/.75

Parsley, Basil, or Roasted Red Pepper

FRESH GARLIC                           .25/.25/.50

 

*Maximum 5 toppings per apizza, including mozzarella (Purées and Fresh Garlic do not count towards topping max).

 

**No “Half & Half” apizzas. Please consider two personal or two medium apizzas.

 

 

Classic Apizzas 9”/14”/16”

 

1. Apizza Napoletana

6.35/11.15/13.65

Fresh garlic, red sauce & romano (no mozzarella)

2.  Clam                              7.50/12.65/15.65

Clams, red OR white sauce, fresh garlic, parsley purée & romano cheese (no mozzarella)

3.  Anchovies                    7.00/12.15/14.90

Anchovies, fresh garlic & red sauce (no cheese)

4.  Mom’s                           7.00/12.15/14.90

Onion, red sauce, romano & fresh garlic (no mozzarella)

5.  Spicy Onion                 8.30/14.15/17.40

Onion, pepperoncini peppers, fresh garlic, red sauce, romano & mozzarella

6.  Vegetarian                    9.35/15.90/19.40

Mushrooms, olives, bell peppers, onion, red sauce, romano & mozzarella

7.  Clams Casino              9.80/16.15/19.85

Clams, roasted pepper medley, bacon, fresh garlic, parsley purée, light red sauce & light romano / mozzarella

8.  Dad’s                            8.05/13.90/16.90

Sausage, mushrooms, red sauce, romano & mozzarella

9.  Cal’s                              8.30/14.15/17.40

Sausage, pepperoncini peppers, fresh garlic, red sauce, romano & mozzarella

10. Nero                             8.05/13.90/16.90

Sausage, pepperoni, red sauce, romano & mozzarella

11. Combo                         9.35/15.90/19.40

Sausage, pepperoni, mushrooms, olives, red sauce, romano & mozzarella

12. Spicy Hawaiian           8.05/13.90/16.90

Ham, pineapple, buffalo sauce base, romano & mozzarella

 

Gourmet Apizzas 9”/14”/16”

 

13.  Apizza Bella                8.65/14.65/18.10

All fresh: spinach, tomatoes, garlic, basil purée base & mozzarella

14.  Uncle Tony’s Escarole

7.75/13.40/16.10

Stewed escarole, red OR white sauce, romano & mozzarella

15.  Roasted Red Pepper & Artichoke

    9.35/15.65/19.00

With fresh garlic, basil purée base, romano & fresh mozzarella

16.  Pompeii Chicken

7.75/13.40/16.10

Chicken, buffalo wing sauce, romano & mozzarella

17.  Florentine

 Chicken  8.65/14.65/17.85

 Clams  8.30/14.15/17.40

Diced chicken OR clams with spinach, garlic, lemon parmigiana base, romano & mozzarella

18.  BBQ Chicken & Bacon

9.05/15.40/18.60

With BBQ sauce base, onion, romano & mozzarella

 

BY THE SLICE

 Cheese                                               3.75

 Add single classic topping                     .50

 

SALADS

Escarole Salad                                     5.00

Escarole greens, tomatoes, house croutons, artichoke hearts, choice of dressing

Salami & Provolone                              1.00

Romaine Salad                                     5.00

Romaine greens, tomatoes, house croutons, artichoke hearts, choice of dressing

 

Dressings: Bleu Cheese - Ranch - Caesar Lemon Parmigiana - Balsamic Vinaigrette

 

Amalfi Coast, Italy





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Bay of Naples, 1845

by Ivan Aivazovsky

Bay of Naples, 1843, with Mount Vesuvius in the background.

by Ivan Aivazovsky

Images from our restaurant and from our menu!

Castello LancelottiLauro, Campania, Italy

ABOUT PELUSO'S APIZZARIA

In 1928 in a flea market  at Yale Polo grounds in New Haven , Connecticut, a gentleman named Mr. Compasano was selling fried bread dough with sauce on it out of a step van. One year later, Frank Pepe opened the first restaurant serving baked bread dough with sauce and mozzarella cheese. These two gentleman have the distinction of being the originators of the New Haven Style  "APIZZA" ( Apizza, pronounced Ah Pizza is an Napolitano terminology meaning " a pizza"). In 1939, Anthony Tolli opened the 4th pizza restaurant in New Haven , Connecticut. In 1954, Anthony Tolli moved his operation to East Haven Connecticut.

 

May of 1958, Anthony Tolli became a sponsor for his nephew Carmine Peluso and his family, who were living in Naples, Italy, and had a desire to come to America.Carmine worked with his other uncle Pepe Marzullo in his pastry shop in the evening and with his uncle Anthony Tolli in the daytime.

 In 1962 , Carmmine Peluso bought 'Tolli's Apizza" and thus began the Peluso reign in the pizza industry. Carmine combined his pastry knowledge with his pizza knowledge and created the delicious pizza crust that you now enjoy through both his sons, Andrew and Anthony Peluso.

Whether on the East coast ( Tolli's Apizza), or on the West Coast (Peluso's Apizza), you can now enjoy a traditional apizza, coast to coast.

 

The Peluso family wishes to thank all its loyal customers for their patronage. Peluso's is still committed to using the finest ingredients available to create their apizza with pride and distinction!

 

Thank you,

Andrew Peluso

 

Andrew Peluso, Owner & Chef

Another view ofCastello LancelottiLauro, Campania, Italy

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