Sicilian Slice Crawl in Boston

New Yorkers may no more concede that Boston has a lively pizza scene than accept the Red Sox as the greatest team in baseball. Bostonians, of course, don’t care; their city sits squarely on what our Ed Levine has called “the pizza belt”—and from fancy-pants pies to the old-school Pizzeria Regina and Santarpiro’s, there’s plenty of good eating to be had.
But what about the Sicilian? While we’ve written about the acclaimed Galleria Umberto before, more than a few commenters (and my own frequent dining companion) claimed that there were better square slices to be had. So on a tropical storm-soaked Boston day, when the city’s saner citizens were hiding inside, we set out to find the greatest Sicilian slice.
Armando’s, Pinocchio’s, and more, after the jump.
Galleria Umberto, North End, Boston

For comparison’s sake, we headed first to Galleria Umberto in the North End. Despite the lashing rain (thank you, Hurricane Danny) and the early hour (not yet 11:30 am), the line stretched over twenty people deep. As we waited, another, shorter line formed to the left—the people who clearly knew people. It pays to be a regular. It’s that kind of place.

But it’s hard to complain about the pizza politics or cafeteria-style setting when nine bucks can get you pizza, arancini, and panzarotti, plus a Coke and a plastic glass of red wine.

And oh, the pizza. Hot from the pan—too hot to eat, at first—with a slick of just-sweet sauce and an overflowing layer of cheese, rivers of oil and a surprisingly spongy crust. Having recently been to DiFara’s, I could no longer call Umberto’s my favorite Sicilian slice in the land. But it wasn’t far off. Washed down with a surprisingly drinkable cup of two-dollar wine, I couldn’t have been happier.
Galleria Umberto
289 Hanover Street, Boston MA 02113 (map)
617-227-5709
Armando's, Huron Village, Cambridge

I’d heard more than once that Armando’s, over in Cambridge, had a mean Sicilian slice of its own, So we drove out to Huron Village to give it a try.
Around the corner from gourmet palace Formaggio Kitchen, Armando’s is as unpretentious as they come. I grew up three thousand miles from Boston, but the bare-bones storefront—plastic booths, a fridge stocked with soda, the game on TV—felt so familiar, it could have been my neighborhood slice joint. We glanced past the long menu of subs and calzone, and ordered Sicilian slices, both plain and sausage.

I couldn’t help raising my eyebrows when the counter guy whipped out a plain Sicilian slice, tossed a few grayish sausage pieces on top, and slid it in the oven. It seemed like the sausage would just dry out on top, an awkwardly perched addition rather than a properly incorporated topping. Sure enough, that was the case. Dry and unappealing, the sausage didn’t come through.

But the cheese slice, despite its troubling resemblance to my grade-school cafeteria pizza, wasn’t half bad. The highlight of each floppy piece was its dense, oily, almost buttery-tasting undercrust—falling closer to the DiFara camp than the Umberto.
I can certainly see the appeal of the sweet-sauced slices and the corner-store feel. If I grew up riding my bike to Armando’s in the summer and stopping by after baseball games, its Sicilian might be my favorite slice, too. But from a more critical standpoint, it couldn’t quite compare.
Armando's
163 Huron Avenue, Cambridge MA 02138 (map)
617-354-8275
Pinocchio's, Harvard Square, Cambridge

Any Harvard grad or Harvard Square resident needs no introduction to Pinocchio’s. About a three-minute walk from Harvard Yard, this is a sloppy late-night last stop of college student choice. A look at their massive Sicilian slices made Pinocchio’s popularity pretty clear. I couldn’t imagine a better beer sponge—or a better next-day cure-all.
My pizza-eating companion insisted that this was the best pizza he’d had in Boston. “Those big squares, when they’re hot out of the oven. There’s nothing better.” I wasn’t sure if this was a sound critical opinion, or just nostalgia talking; he’d spent a summer at Harvard years and years ago, scarfing late-night slices, I presume, with the enthusiasm of any 17-year-old boy freed from Mom’s dinner table.
Behind the counter waited enormous rectangular pans, slotted neatly into racks, with five or six kinds of Sicilian slices to choose from. A single, cold-looking round pie hid off to the side, looking very much out of place.

We tried a spinach, a sausage, a tomato-basil, and a plain cheese slice. They varied dramatically—not only according to the topping, but according to whether they were fresh from the oven, whether they came from the edge or the center, and how they’d been heated up. The spinach on top of this slice was nicely garlicky, but its crust was almost inedibly tough. Like trying to bite through a teething biscuit.

This slice had a good balance of sweet tomato and clearly fresh basil, but neither topping could make up for the blandness of the base.

But the cheese slice, cut from the middle of a still-warm pan, had an incredible yeasty, light doughiness—like a focaccia you’d scarf down before fully cooked—that I found tremendously appealing.

And the sausage, pulled straight from the oven, was the best slice we ate all day—perfectly crumbled, meaty Italian spiced sausage, barely crisped, its juices commingling with the bubbling sauce atop a crust that hadn’t yet toughened into oblivion.
Pinocchio's
74 Winthrop St, Cambridge MA 02138 (map)
617-876-4897
pinocchiospizza.net
Our Verdict
The pizza I went to bed dreaming about was Pinocchio’s sausage slice. But as inconsistent as the place seemed, I don’t know if I’d recommend it wholeheartedly. Go during peak hours, and get the freshest slice you can find. Galleria Umberto still turns out a mind-blowing cut of pizza, and the cheap wine and arancini can’t be beat—but closed nights and Sundays, with an almost inevitable line, it leaves you in need of other options. Like Armando’s, a reliable neighborhood fixture whose cheese slice is hard to dismiss. Lesson learned? There's room for all in the pizza universe.
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23 Comments:
"accept the Red Sox as the greatest team in baseball"
For those of us living in fact based reality, as opposed to faith based reality ("you gotta believe") this idea is laughable. One only needs to compare 26 NYY championships to Boston's 9. Wait, there's more! Is Boston then the second best team in baseball history? NOPE! That would be St. Louis. Ok ok, they are third then! NOPE!!!! The Athletics, now of Oakland are third. Boston is the FOURTH best. Sorry Boston. And your pizza sucks too.
simon at 11:56AM on 09/04/09
PS: Watch out, the Dodgers are hot on your tails.
simon at 11:59AM on 09/04/09
Man, that middle shot of Umberto's which shows the entire tray of Sicilian with all that burnt cheese......that thing i kinda like the Darth Vader of Sicilian.
Carey, great wrap up and some serious eating on that trip. The Umberto and Pinnocchio sliced look good to these eyes, while the Armando slice looks cheap. Thanks for mentioning the $2 wine and arancini at Umberto.....next time I am in Boston I'm definitely gonna try that out.
Good stuff and thanks!
Pizzablogger at 12:24PM on 09/04/09
I grew up just steps away from Armando's, and I would hop off the bus on my way home from school and grab a slice before going home to practice my clarinet. I was never a fan of their Sicilian slices, but their regular pies are quite tasty. Of course, that could be nostalgia talking. Thanks for the trip down Memory Lane.
juliebugsmama at 12:30PM on 09/04/09
I ate pizza from Pinocchios a few times in the summer of 1979 and it was pretty good. They just had round pizzas then.
redfish at 12:56PM on 09/04/09
I do not recall Umberto's cheese being so burnt when I visited. I do remember enjoying their square very much. When I go back to Boston I'll be checkin' out Pinocchio's. That's one Motherf**kin' serious slice of Sicilian. As far as alternatives go, I'll just stroll up Hanover to one of the best little restaurants on the planet:
www.dailycatch.com
Ciao,
pauliegee at 2:39PM on 09/04/09
@pauliegee - I love Daily Catch! Are they still there? They had a squid ink linguine with spicy puttanesca sauce that rocked my world. I lived about three blocks away on Prince St.
I was mostly kidding about the pizza btw, but not at all about the Sawks.
simon at 2:55PM on 09/04/09
@Simon I haven't checked lately but I'm sure they are still there. I love that black pasta served with sauteed calamari served in the pan right off the stovetop. Their fried calamari is the best I've had anywhere.
Thome was a great pick up for the Dodgers. Too bad there's no DH in the NL.
Ciao,
Paulie Gee
pauliegee at 3:02PM on 09/04/09
I miss Sicilian-style pizza SO MUCH. Where are you, legit slices in Denver?
RachelDP at 3:09PM on 09/04/09
Pinocchio's has been pretty consistent for me. However, I generally usually get more popular toppings so those slices are probably pretty fresh.
It's also good to look behind the counter and see if they are pulling anything fresh out of the oven. If it looks like there's a slice that's been sitting on the counter for a while, then I'm probably not asking for that topping.
BTW, they zucchini slice they have is surprisingly amazing. It may be my second favorite after the sausage.
wunami at 3:44PM on 09/04/09
@RachelDP: If you have an oven, it's waiting to appear inside of it......with a little effort.
Pizzablogger at 3:52PM on 09/04/09
The first time I visited my baby at Hvard and stayed in his house, he and his friends took me to "Nocch's", really just a few steps from his house. We ordered an artichoke pizza, a whole one, and 4 of his roomies and I ate the whole damn pan of pizza.
dksbook at 3:58PM on 09/04/09
Is the close up shot of the Umberto's slice a middle piece of a corner? I'm guessing a middle.
Looking at all of these pictures for waaay too long and with my eyes practically on the monitor, the Pinocchio and Armando slices have much more of a raised/rolled outer lip to it (where the end crust is noticeably higher than the interior) than the Umberto Sicilian. Is this correct.
It's hard to tell from the full tray shot, but it appears the Umberto end crust is mostly even with, or even slightly below the interior....with the higher pieces looking more like crisped crust/oily pieces where the dough and oil touched the pan. Is this correct?
Dittos for the crumb. The Umberto crumb looks somewhat dense? Is it in fact filled with more air pockets? Did the other Sicilians have more randomized hole structure or more uniform holes?
Just trying to gather info for my ongoing efforts with the style. Thanks!
Pizzablogger at 4:56PM on 09/04/09
Pinocchio's is incredibly inconsistent. blah.
another place that has pretty darn good Sicilian pizza is Mike's in Davis Square, Somerville. as a bonus it has really cheap good beer and a full bar to boot. and it's open late by Boston standards.
hoppzor at 6:03PM on 09/04/09
Oh gosh, you don't know how nostalgic this made me for Cambridge. Memories came flooding back.
The 'za shop I frequented the most of the ones you posted was Pinocchio's and yes, although I didn't have the ability to appreciate it at the time, now that I think about it, some slices I had were great, others really awful--I don't think the pizza was ever the same from that place.
Cambridge fall and winter weather and the stress of school does make comfort food taste better, though ;)
HeartofGlass at 7:10PM on 09/04/09
@RachelDP I don't know about slices, but there's some serious Napoletana pies at Marco's Coal Fired in LoDo. And don't let the name fool you. They burn wood in their Napoletana oven and coal in a second oven for cooking other stuff.
Ciao,
Paulie Gee
pauliegee at 9:05PM on 09/04/09
The line splits at Galleria Umberto not to separate the knowns from the unknowns but rather for those who have called ahead and ordered take out. A sign in the front states that call aheads cannot eat in the restaurant and that the line is for eat out only.
tweetie at 2:41PM on 09/05/09
Bostone Pizza on Newbury Street actually specializes in sicilian (They sell "it's Hip to Eat Square" shirts. Funny enough, the squares are kind of mediocre but the New York style round pizzas are probably the best of that style in Boston. $2.50 gets you a huge foldable slice the size of at least 1/3 of a pizza.
tamerlanenj at 6:12PM on 09/06/09
My only question is this: Did anyone commenting here actually grow up in Boston? There are LOTS of UNBELIEVABLE Sicilian pizza places in and around Boston (Leone's in Somerville comes to mind as one! and Santarpio's is definitely high on the list). Most of the best Sicilian pizza comes from small neighborhood pizza shops without well known names or more-importantly, without well-heeled clientele. And odds are, if it's really close to a college campus or upscale shopping destination, it's not "real" Sicilian pizza.... : )
llincoln at 10:30PM on 09/07/09
Thanks for this round-up folks. As a recent Boston transplant I was unaware of the emphasis on square slices until this report. I had been meaning to hit Umberto but I didn't realize it was a regional slant. This is good news, given the general mediocrity of round pies in this city (a few notables excepted).
Stopped into Pinocchios this weekend and it was, indeed, quite good. Just needed a moment more in the oven. If it's inconsistent, I got it on a pretty good day.
Celeriac at 10:04AM on 09/08/09
@llincoln: where can such real Sicilian be found in Boston?
Could you please send me a picture of such a slice, with a picture of the top of the pizza, the bottom, a good cross section of the crust (hole structure)? It would be much appreciated for my ongoing experiments in my kitchen. Thank you!
pizzablogger01@gmail
Pizzablogger at 11:27AM on 09/08/09
I was pleased to identify the Umberto and Armando's slices just from the photos. I love both, but a fresh slice of Armando's blows Umberto off the map. And standing in line for 45 minutes will make any pizza taste better.
I'll have to try Pinocchios.
Bostone pizza is perpetually a disappointment. How I miss Newbury Pizza. The options in Back Bay are pretty slim these days, except for The Upper Crust.
A Proper Bostonian at 6:57PM on 09/08/09
I've been to Pinocchio's many a time and agree that they make the best pie in town (Sicilian or otherwise). The spinach and (on rare occasion when they have it) zucchini white squares are simply amazing, especially when cut fresh from the oven.
Damian at 3:30PM on 09/09/09