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Tasty Tuesday: Bartolotti's Pizza

Bartolotti's Pizza is Mama Bartolotti Approved! Photo by Ellen Meny.

EUGENE, Ore.- Whether Steve Shinn is making pizza or stromboli, he follows the "Bartolotti Way".

And what is that, exactly?

"Essentially, it all boils down to...I don't serve anything that my mother wouldn't have served me," Shinn said. "We would spend the night at another person's house, and she'd be upset that someone fed us whatever. A hungry man dinner- she'd be livid!"

That means putting thought into his ingredients- making them a little cleaner, more local, or choose higher-quality toppings.

"It's a bunch of small stuff that makes what can be a very ordinary dish, extraordinary," Shinn said.

The "Bartolotti Way" translates into the generous serving size as well. Each stromboli is an absolute monster, and the pizza slices are bigger than your head.

"Most pizzerias that do sliced pies, do eighteen-inch pizza and cut them into twelves. We do twenty-inch pizzas and cut them into sixes," Shinn said.

Shinn was planning to become a teacher, but he kept coming back to the pizza oven.

"The irony was when I burned myself, I couldn't wait to get into a classroom. And then I saw a classroom, and realized a six-hundred degree oven was considerably more forgiving than most parents," Shinn said.

"The weird thing is, I get way more sincere 'thank you so much' for being here serving people pizza, than I ever did teaching their kids civics."

Instead of molding young minds, Shinn is molding pizza crusts, and educating the people of Lane County on the art of the stromboli.

From a future 'teach to a pizza freak, Steve has found his calling- and doing it all with Mama Bartolotti's standards in mind.

Bartolotti's Pizza

2778 Friendly St, Eugene

(541) 525-7556

KVAL's Tasty Tuesday brings you what to eat and where to eat it around Lane County and beyond. Tasty Tuesday is hosted by KVAL reporter Ellen Meny. Want to suggest Ellen a restaurant? Contact her at emeny@kval.com or find Tasty Tuesday on Facebook and Twitter.

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