Sorrento’s

This Norwood pizzeria was opened in 1956 by the DeLuca family, recent immigrants from southern Italy who named their restaurant “Sorrento’s Pizza” after the Campanian town. The pizzeria suffered a truly tragic fire in 2005 which caused it to shutter for a while. It has since reopened, switched ownership, and switched names - its now known as “Sorrento’s Italian Joint”. However, the pizza recipe is unchanged since 1956 making this a real trip back in time and an authentic Cincinnati-Italian experience.

Sorrento’s serves a doughy tavern style pizza. I sometimes just call this style “Midwest Style Pizza”. Its has a medium thickness crust, is screen cooked, and square cut. The crust is soft and bendable with essentially no char - making it ideal for those who don’t like “burnt” pizza. We opted for a “Florentine” pizza - So named for its spinach-forward toping combination (In Florence itself, they eat Neapolitan pizza. Or in Florence KY they eat Fazolis pizza). Sorrento’s pizza was very cheesy & provolone forward. The sauce had a nice flavor, which paired well with the Florentine toppings. It all worked. Also, @sorrentos.italian.joint is one of the few places in town you can get toasted ravioli - a big plus. Overall, this was a quality pizza experience and a nice way to round out #CincyPizzaWeek.