Best Of: Calzone |

Best Of: Calzone

Alexie CatalanoThe secret to Pazzo's calzones is the dough.

Pazzo’s isn’t just a pizzeria ” it’s an institution. Long known for its oversized pizzas, it’s also a favorite for calzones, which are made from the same herb-filled dough.

Zac Logan, the Pied Piper of Pazzo’s, has been tossing pies and shaping calzones for 9 years. “People like the atmosphere and being able to see their food made right in front of them,” he says. “We’re loca- and tourist-friendly.” Their bestselling ‘zone is The Twilight Zone: pepperoni, sausage, green pepper, onion and mushroom.

Trying to find pre-grated Parmesan cheese or toppings out of a can is an exercise in futility at Marko’s Pizzeria in Edwards. The pizza and pasta joint has some of the best sauce around ” and a saucy owner, Mark Esteppe.

In Vail Village, Vendetta’s keeps Bridge Street fed. With an Italian restaurant downstairs and a pizza bar upstairs, there’s plenty of dough on the rise. The fancifully named pizzas and calzones hit the spot after a day on the slopes or a night cruising the village.

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