Classic Pepperoni Pizza anyone?

The attention to detail which Daniel Scordato pays in his white table restaurant Vivace, carries over to the

casual pizzzeria, also in St. Philip’s Plaza, Pizzeria Vivace.  Only fresh ingredients are used and the creamy mozzarella cheese used in all dishes in homemade. 

The pizzas, more than enough for one person, are far from the “delivery type” pizzas.  From the simple Margherita which is fresh mozarella and basil on a tomato sauce, to the more complex vegetarian Eggplant, Zucchini, and Roasted Pepper with mozzarella and Trugole cheese with both tomato and pesto sauces, Pizzeria Vivace will not dissapoint.

The crust is crisp and light and does not overpower; the distinct taste of each ingredient comes through

and dances on taste buds. An interesting shrimp pizza is on the menu, with mozzarella and pecorino romano cheese with both the tomato and pesto sauces  – and also the most expensive item on the menu at $17.00.  This should tell you Pizzeria Vivace is affordable.

Although the Italian Grinder, shown above, is no longer on the dinner menu, perhaps a bit of prodding might get the kitchen to reinstate it.   The crunchiness of the bread combined with the sopprasetta, mortadella, crescenza cheese, ham and chopped kalamata olives sent my son into rave reviews. 

It is easy to see the freshness of the greens with a light dressing – bad salads need to be drenched to offset the stale flavor.

Located on the south size of St. Phillip’s Plaza, almost in the back of the plaza on the “river side”, finding it might take a bit of doing, but well worth the effort.  There are two smaller rooms for parties, or intimate dining, as well as the main dining area plus bar area.  Now open only for dinner between 4 and 9 pm Mondays through Thursdays, and Fridays and Saturdays between 4 and 10 pm, reservations may be a good idea:  520-529-2700. 

Like the gourmet restaurant across the way, a full complement of wines, domestic and imported beers are available.  And not to be outdone by Vivace’s, desserts are legendary – Honey Panna Cotta with rasberry sauce, a Chocolate Hazelnut Gelato with more chocolate sauce and hazelnuts, and the old standby, Cheesecake with lemon prosecco zabaglione.