Our hand-shaped cavatelli and ravioli are housemade with antimo caputo "tipo 00" flour. Our marinara sauce follows nonna q's recipe from a blend of la valle san marzano tomatoes. Add to any pasta: housemade meatballs - $5, housemade sausage - $5, pesto instead of marinara - $4
Cavatelli Al Pomodoro
Housemade cavatelli, folded with miceli ricotta, marinara
Our pizzas are 12" round, hand-formed in the neapolitan style, wood-fired in a brick oven crafted by artisans from the old country. Each day our dough is leavened naturally in a climate-controlled environment using antimo caputo "tipo 00" flour. Sorry, no slices! Add to any pizza: farm egg - $1.5, Capocollo - $3, salami - $3, housemade sausage - $3, prosciutto - $4, chicken - $5, shrimp - $5
San marzano tomatoes, oregano, garlic, evoo (no cheese)
San marzano, mozzarella, basil, evoo
Margherita D. O. C.
San marzano, certified bufala mozzarella, basil, evoo
Salsiccia Da Gianni
San marzano, mozzarella, italian sausage, evoo
San marzano, smoked mozzarella, roasted red peppers, garlic
Crostatas is a Cleveland-based family restaurant focused on making the best traditional Italian small plates and Neapolitan thin-crust pizza. We use seasonal ingredients sourced from local and international producers and growers. Our specials change often and the menu is intentionally small and focused. When you walk into Crostatas, you'll notice the wood-burning oven, designed for pizza and hand-built by Italian craftsmen using old-world methods. Our cuisine follows Quagliata family recipes and rustic techniques that Italian food artisans have practiced for hundreds of years.