Apizza Regionale

Apizza Regionale takes a simple Italian idea and applies it to New York State: cook with the best and most abundant ingredients from the region where you live. The restaurant in downtown Syracuse treats the whole state as that region. The idea is to treat the whole state as one big pantry.

The pizza flour is stone ground outside Ithaca, the pastured meat comes from the north country, and the dairy and eggs come from the Finger Lakes. Cured meats arrive from Arthur Avenue in the Bronx, and summer brings produce from across Central New York. Mozzarella, ricotta and sausage are made in house every day.

What to Know

• Pizza dough starts with flour that is stone ground outside Ithaca.
• Mozzarella, ricotta and sausage are made in house every day.
• The menu also includes small plates, seasonal pasta and wine by the glass.
• Summer produce comes from farms around Central New York.
• It is a member of the Downtown Committee of Syracuse and is featured by Visit Syracuse.