Re Di Roma Wood Fired Pizza Food Truck

12/08/2025

Taleggio: Smells Like Trouble, Tastes Like Glory

Penne here, reporting from the couch again, and before you ask—yes, I can smell Taleggio through walls. You try having 300 million scent receptors and staying calm when someone unwraps this washed-rind wonder.

Taleggio is soft. Taleggio is melty. Taleggio is... how shall I put this diplomatically? Bold. Some say it smells like socks and secrets. Others—like my friend and Re Di Roma team member Aziz —say, “Nope, I’m out,” and go sit far, far away.

But don’t let the smell fool you—Taleggio tastes like pure, buttery romance. Earthy, meaty, mellow, with a hint of mischief. A cheese for the brave… and the lucky.

A Bite of History: Born in the caves of the Val Taleggio in Lombardy, this cheese has been wooing tastebuds (and offending noses) since at least the 10th century. Back then, shepherds rubbed the rind with brine while it aged in damp caves—giving it that iconic orange hue and that unmistakable aroma.

Penne Pick: At Re Di Roma, Taleggio stars on the Pizza Bologna—a white pizza with mortadella, taleggio, fior di latte mozzarella, Kalamata olives, sliced locally grown Meyer lemon, then drizzled with lemon-infused olive oil. My mom says it’s life-changing, and I believe her. She shares her parmigiano-reggiano with me.

Scent Profile: Gym locker in a wine cellar
Flavor: Mild, creamy, savory, absolutely worth the sniff
Penne Pairing: Warm focaccia. A single fig. A raised brow.

Taleggio walks into a room and everyone knows it. But if you’re brave enough to stay… you’ll be rewarded.

07/08/2025

PEN-A Cheese Takeover: Chèvre Edition

Hi friends. It’s me, Penne the Pasta Pup, and today I’m feeling pensive. Thoughtful. Even a bit poetic. So naturally, I’m thinking about... Chèvre.

Soft, creamy goat cheese with a hint of tang and just enough funk to keep life interesting. Some days I like it rolled in fresh herbs. Other days I prefer it drizzled with local honey made by bees in Buckeye from our friend Eleanor at . (Who knew Buckeye bees were such gourmands?)

My humans at Re Di Roma often serve it on their antipasto boards, where it gets rave reviews. It’s like a cuddle for your taste buds. Plus, did you know goat cheese is easier to digest than cow’s milk cheese? Not that I worry—I’ve got a stomach of steel—but still, good to know.

Origin: In France’s lush Loire Valley, Chèvre has reigned for centuries as the queen of soft-ripened charm. With its delicate rind and creamy texture, it became a staple of French farm life — and a favorite of artists, philosophers, and discerning pups alike. It’s this storied cheese that now graces Re Di Roma’s antipasto boards in Arizona, proving that elegance knows no borders (or species).

Pairs well with: Prosciutto, roasted beets, honey, figs, a dry white wine, or a quiet moment of goat-inspired reflection.

Arizona cheese fans, listen up — you can taste this Loire Valley legend on Re Di Roma’s antipasto boards! My humans serve it at weddings, events… or even a classy Tuesday if you're feelin’ fancy. No judgment. I eat it every day.

Penne’s Cheese Wisdom of the Day:
Did you know chèvre is the French word for goat? That’s because it’s made from goat’s milk… and also because it’s the actual G.O.A.T. — Greatest Of All Time.
Coincidence? I think not.

Soft, tangy, and a little mysterious — like me when I’m pondering life out the window.
Vive le fromage! 🇫🇷

03/08/2025

Brie: The Velvet Queen of the Board

Penne here—your loyal Pasta Pup, reporting from the "I See You Have Cheese" department. And today, we’re talking about Brie.

She’s not Italian. I know. But listen—when you're this creamy, this refined, and this crowd-pleasing, exceptions are made. Brie is soft, buttery, a little nutty, and always camera-ready. Just like me.

Do I like Brie? I do. I like the way she melts into a cracker like she owns the place. I like the way humans gasp when she’s baked. I like the fact that she never needs to shout—just quietly conquers every grazing board she touches.

A Bite of (Borrowed) History: Brie dates back to 8th century France, where she was called “Queen of Cheeses.” Napoleon was a fan. So is my human mom. And honestly? I am too.

Origin: Île-de-France (Brie region, just east of Paris)
Texture: Silky, luscious, basically dairy cashmere
Flavor: Mild, buttery, slightly mushroomy
Penne Pairing: A berry. A cracker. A graceful retreat to the dog bed for private snacking.

Sometimes I break the rules for love. And Brie? Brie’s worth it. 🇫🇷

31/07/2025

Gorgonzola - The Blue That Blew Your Mind

Penne here, your favorite Pasta Pup and curator of fine dairy—and yes, that is fresh tagliatelle in my mouth. Caught in the act? Maybe. Living my best carb-forward life? Absolutely.

Today we sniff out the funky royalty of the cheese kingdom: Gorgonzola.
It may look like it lost a fight with a thundercloud, but don’t be fooled—this veined beauty is all creamy courage and tangy truth. Gorgonzola is bold, brash, and brilliant on a board, in a sauce, or crumbled over roasted veggies (or so I’ve been told… I’m more into sniffing than vegetable snacking).

A Bite of History: This blue bombshell was born just outside Milano—probably by accident—in the 9th century. A cheesemaker got distracted, mixed two batches of curds, and boom: moldy masterpiece. But the real magic happened in the damp, dreamy caves of Pasturo in the Valsassina Valley, where the cheese aged into its gloriously funky self. Mother Nature was clearly feeling extra that day.

A Forkful of Flavor: In Lombardy, Gorgonzola gets whisked into rich, creamy sauces—especially for gnocchi. It's indulgent, it’s iconic, and it’s everything this pasta pup dreams of. Just don’t serve it with walnuts (they’re a no-no for dogs like me). Pears or honey? Perfetto!

Origin: Lombardy & Piedmont
Aroma: Like your suitcase after a summer in Italy (but better)
Flavor: Salty, funky, and gorge-ously complex
Penne Pairing: Pear slices. Honey drizzle. Courage (and carbs).

PSA: Walnuts and fur friends don’t mix—stick to dog-safe pairings!

29/07/2025

Hello again, friends. It’s me, Penne the Pasta Pup, and today I’m coming to you with a soft heart for a soft cheese.

Let’s talk Ricotta—the cloud of the cheese case. It’s not aged, it’s not salty, it’s not trying to be fancy. It’s just… good. Light, fluffy, and slightly sweet, Ricotta is made from the whey left behind in cheesemaking—so in a way, it’s a comeback cheese. A humble hero. A dairy phoenix rising from the mozzarella ashes.

Did you know Ricotta isn’t technically a cheese by European standards? Since it’s made from whey and not curds, it’s in a category all its own. But tell that to my tastebuds.

Ricotta is made all over Italy, but especially shines in central and southern regions like Lazio, Campania, and Sicily, where it stars in classics like cannoli and lasagna.

Swipe to see its place on the cheese map, more of me… and maybe a dream ricotta pizza from Re Di Roma while you’re at it.

26/07/2025

It’s me again—Penne the Pasta Pup, reporting live from the couch and high on cheese dreams.

Today, we’re talking about a cheese so powerful, so regal, they literally call it The King.

Parmigiano Reggiano - Made only in Emilia-Romagna, this sharp, nutty, umami-loaded wonder is aged for 12 to 36 months (which is like, 84 to 252 dog months, FYI). It’s crumbly, it’s salty, it’s magical—and it gets freshly grated over just about everything at Re Di Roma. Including my kibble. Obviously.

Wait, isn’t that just Parmesan? NOPE. And don’t even get me started. Parmigiano Reggiano is the real-deal, DOP-protected, made-in-Italy cheese that follows centuries-old traditions. Parmesan (especially in the U.S.) is a vague imitation that isn’t regulated, isn’t aged nearly as long, and can even contain cellulose or preservatives.

So when we say Parmigiano Reggiano, we mean the good stuff. The cheese that would get its own villa if it were a person.

I’d bark more, but I’m currently experiencing what scientists call a “cheese high.”

Next up? We’re getting even creamier. But first—I need a nap and a cuddle with my wheel of Parm.

24/07/2025

Ciao, amici! It’s me—Penne the Pasta Pup. My humans flew off to Italy without me (rude), so while they’re off twirling tagliatelle under the Tuscan sun, I’ve decided to cheese the day and take over their socials. That’s right—it’s the PEN-A Cheese Takeover, and I’m in charge now.

I’d like to talk to you about my favorite subject... cheese. Specifically, Italian cheese. The good stuff. The sniff-worthy, swoon-inducing, pawsitively bellissima kind of cheese.

Let’s start with the queen of fresh: Mozzarella di Fior di Latte. It’s soft, milky, and melts like a dream on pizza. No offense to string cheese, but this is the real deal.

This beauty hails from Campania, the lush southern Italian region that gave the world Napoli, pizza, and Pasta alla Genovese (don’t get me started…).

And guess what? I’ve got the best guy in town to show you how it’s made—our mozzarella maestro himself, Tino Stalteri (). You’re going to love him almost as much as I do!

Stick around, cheese lovers. This pup’s got a lot to say, and even more to share.

01/07/2025

Kick off your 4th of July weekend the Re Di Roma way—with blazing-hot pizza, stars in your eyes, and Sousa in your ears! ✨

We’re rollin’ out to FOUR patriotic parties in THREE days—and yes, two of them are serving up FREE PIZZA! 🍕🎉

🎇 THURSDAY, JULY 3 | 5–8PM
🇺🇸 Estrella Pre-Independence Day Celebration
📍 Estrella North Lake Park, Goodyear, AZ
Bring your lawn chairs and appetite—we’ll bring the fireworks (in pizza form).

🎆 FRIDAY, JULY 4 | 11AM–2PM
🇺🇸 Midway Chevrolet – FREE PIZZA!
📍 2323 W. Bell Rd, Phoenix, AZ
Because nothing says freedom like free, wood-fired pizza. Come hungry!

🎆 FRIDAY, JULY 4 | 6–9PM
🇺🇸 City of Surprise Independence Day Celebration
📍 Surprise Community Park
Music, fireworks, family fun—and the best pizza west of Napoli.

🎇 SATURDAY, JULY 5 | 11AM–2PM
🇺🇸 AutoNation Chevrolet Arrowhead – FREE PIZZA!
📍 9055 W. Bell Rd, Peoria, AZ
Cruise into the weekend with free pizza, big smiles, and wood-fired goodness!

March on over, bring your appetite, and find us by the smell of wood smoke and freedom. 🌵 🇺🇸🔥

20/05/2025

🇺🇸 Come Celebrate Memorial Day Weekend with Us—FREE Wood-Fired Pizza at Two Chevrolet Locations! 🍕

We’re excited to be part of two fun events this Memorial Day weekend, and yes—it involves FREE pizza, hot and fresh from our Italian wood-fired oven!

✨ Saturday, May 24th | 11AM–2PM
📍 Gateway Chevrolet
9901 W. Papago Fwy, Avondale, AZ 85323

✨ Monday, May 26th | 11AM–2PM
📍 Midway Chevrolet
2323 W. Bell Rd, Phoenix, AZ 85023

Whether you're browsing for a new car or just want to enjoy a beautiful day with friends and family, come visit us! We’ll be serving up handcrafted pizza Napoletana made with love—and fire. 🔥🍕

🍕 No catch, just good vibes and great food. First come, first served until 2pm—so bring your appetite, and let’s kick off the summer together!

23/04/2025

Love was in the air... and so was the scent of fresh wood-fired pizza! 🔥 We had the sweetest time celebrating Abbey & Zach at their charming rehearsal dinner. Wishing them a forever filled with laughter, love, and lots of pizza nights! 🍕❤️

15/04/2025

09/04/2025