Chef Angela Maria Melia, known to patrons as Chef Ang, creates fresh Italian dishes at Pizzo’s Sicilian Café, inside Uptown Forum, at 2610 Lee Street.
Inside, Pizzo’s offers a friendly, cozy vibe. The café also offers outdoor tables in Greenville’s vibrant Central District, where guests can enjoy midday al fresco dining. Pizzo’s is a favorite local hangout where guests enjoy Chef Ang’s personal touch. The bistro is named after her maternal grandparents from Sicily, whose surname was Pizzo.
Favorite dishes at Pizzo’s include a variety of paninis, italian sausage calzone, portabella ravioli, and chicken fettuccine alfredo, but Chef Ang is always planning something new, like the recipe for Organic Pasta Primavera featured below.
Pizzo’s offers catering, carry-out options, and dine-in service with spaced seating for social distancing. For information, call (903) 455-2233, or visit Pizzo’s on Facebook.
Recipe: All Organic Pasta Primavera
Ingredients: Fresh zucchini, yellow squash, red bell pepper, yellow bell pepper, orange bell pepper, carrots, yellow onion, oregano, basil, thyme, flat leaf parsley, rosemary, extra virgin olive oil, salt, pepper, shaved parmesan (optional)
Cut all veggies into thin to medium-thin pieces. (If you have a mandolin, this will make your work easier, but mind your fingers.) Then, slice these cuts into bite-sized pieces.
Place in a large mixing bowl and add fresh chopped oregano, basil, thyme, Italian flat leaf parsley, finely chopped rosemary (two tablespoons or more of each depending on quantity) and salt and pepper to taste. Toss together with extra virgin olive oil (about a quarter cup) until well mixed.
Place evenly on a sheet pan and bake at 350 degrees for 25 minutes, al dente, or a bit longer to desired tenderness.
Serve over angel hair pasta. Top with shaved parmesan, and enjoy.