Things have changed since 1976 when Joe and Barb Caruso bought their pizzeria, but not their passions— food and family. Back then, Joe worked the kitchen, Barb out front. These days, all three generations of Carusos work some nights cooking up the family’s recipes of pizza and pasta. The extensive menu also lists trendier versions of Italian fare. Parmigiana comes layered with tender chicken, veal or eggplant. Guests with gusto opt for the too-big-to-hold sausage roll, a concoction of meat, mushrooms, sauce and cheese baked to a golden brown. House-made blueberry ice cream accompanies the mascarpone cake. That freshness extends to the look: Gone is the red, white and blue siding. Now, stone and stucco hint at the Tuscan decor of rustic-color walls lit by wrought-iron chandeliers above guests warmed by a stone fireplace.
2435 N. 200 W. ANGOLA, INDIANA