50% Off Pizzeria Venti
The Summary: Pizzeria Venti brings the tradition of “Pizza al taglio” (pizza by the cut) to Atlanta. Twenty different pizzas by the slice or full pan and creative Italian sides made with fresh, top-quality ingredients. There’s also the after-slice bonus of authentic Italian gelato -- nominated as some of the best of its creamy kind in Atlanta.
The Full Story: When Brian Lackey finished the best slice of pizza he'd ever tasted, he didn't just go back for seconds. He didn't just tell his friends about it. Brian decided to quit his job, travel to Tuscany and taste-test his way through the region in pursuit of his perfect pizzeria. He then opened his own “sliceria” here in Atlanta.
That must've been one tasty piece of pie.
So how does that authentic Italian experience translate back to Brian's customers here? "It starts with only the freshest ingredients," he says -- vegetables that are never frozen (the kitchen doesn’t even have a walk-in cooler) and imported Acqua Panna Italian water he uses to create the light and crispy, pastry-like Venti crust. He also serves up the best gelato he found on this side of the Atlantic (Palazzolo’s from Michigan). And most important of all? "Treating our customers like members of our family... just like they do in Italy."
Venti (that's Italian for 'twenty') has that many varieties of pizza by the slice. That doesn’t count the extra options of having your pizza served up as a ball or by the drum. The “Bocce ball” is Venti's specialty Italian meatball with sauce and cheese, wrapped in pizza dough (shaped like a ball) and doused in marinara. The Tempanini is a similar concept, only it's shaped more like a miniature percussion piece -- one that's much better suited for scarfing than for playing.
So here it is: your chance to get a taste of the reason Brian quit his day job. And with Scoutmob’s half-off the price of a slice, you too might enjoy your meal enough to put in your two week notice, book a flight, and create your own inspired pizzeria experience.
And follow them on Twitter @pvatl.
The Full Story: When Brian Lackey finished the best slice of pizza he'd ever tasted, he didn't just go back for seconds. He didn't just tell his friends about it. Brian decided to quit his job, travel to Tuscany and taste-test his way through the region in pursuit of his perfect pizzeria. He then opened his own “sliceria” here in Atlanta.
That must've been one tasty piece of pie.
So how does that authentic Italian experience translate back to Brian's customers here? "It starts with only the freshest ingredients," he says -- vegetables that are never frozen (the kitchen doesn’t even have a walk-in cooler) and imported Acqua Panna Italian water he uses to create the light and crispy, pastry-like Venti crust. He also serves up the best gelato he found on this side of the Atlantic (Palazzolo’s from Michigan). And most important of all? "Treating our customers like members of our family... just like they do in Italy."
Venti (that's Italian for 'twenty') has that many varieties of pizza by the slice. That doesn’t count the extra options of having your pizza served up as a ball or by the drum. The “Bocce ball” is Venti's specialty Italian meatball with sauce and cheese, wrapped in pizza dough (shaped like a ball) and doused in marinara. The Tempanini is a similar concept, only it's shaped more like a miniature percussion piece -- one that's much better suited for scarfing than for playing.
So here it is: your chance to get a taste of the reason Brian quit his day job. And with Scoutmob’s half-off the price of a slice, you too might enjoy your meal enough to put in your two week notice, book a flight, and create your own inspired pizzeria experience.
And follow them on Twitter @pvatl.
