Rotolo is the Italian word for roll. Which explains a lot.

Mitch Rotolo opened his first pizzeria 20 years ago and is still on a Rotolo.

Rotolos makes their dough the hard way – from scratch, fresh daily at each location.

They also take the time to make their own sauces and hand cut their own fresh veggies.

That’s why every pizza, pasta, salad, sandwich, soup and calzone served is bursting with authentic flavor.