Reginelli’s Pizzeria Adds Detroit Pizza to Menu | Sapore magazine
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Reginelli’s Pizzeria
The pizzas are topped with Reginelli’s signature crisp pepperoni cups, Ezzo’s specialty crumbled sausage, and smooth marinara blended in house.

Reginelli’s Pizzeria Adds Detroit Pizza to Menu

September 06, 2019 Industry News

Darryl Reginelli, owner of Reginelli’s Pizzeria, announced the addition of Detroit pizza to his menu earlier this week. Aware of the attention it was gaining in national markets, Reginelli saw an opportunity to bring this unique style of pizza to New Orleans.

“Introducing a whole new type of pizza is a big deal for us,” says Reginelli. “I travelled across the country researching pizzerias whose renditions inspired me because I wanted to make sure we stayed as true to authentic Detroit pizza as possible.”

Created in Detroit, Michigan in the 1940’s, this rectangular pizza is baked in an industrial pan, reminiscent of tool trays used in old auto factories. Reginelli’s version has a thick double proofed crust drizzled with bourbon honey and layered with brick cheese from Shullsburg, Wisconsin.

The pizzas are topped with Reginelli’s signature crisp pepperoni cups, Ezzo’s specialty crumbled sausage, and smooth marinara blended in house. Known for its crunchy edges and savory crisped cheese sides, the Detroit pizza provides a hearty contrast to more traditional pies.

Reginelli and his team tested the product for months experimenting with authentic ingredients that would keep it true to its legacy.

“Once we came up with our final product it was just so damn good we had to do it,” says Reginelli. “I just knew the enthusiasm would be there.”

Reginelli’s Pizzeria is an upscale, casual dining establishment featuring hand-tossed pizzas, boldly flavored appetizers, signature salads, calzones, baked pastas, focaccia sandwiches, and grill-pressed pitas. The menu also includes beer, wine, and signature cocktails. Reginelli’s Pizzeria has ten locations throughout New Orleans, Mandeville, and Baton Rouge.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.