Regina Pizzeria has been baking brick-oven, thin-crust pizza in Boston's North End since 1926, run across three generations by the Polcari family. The crust comes from a century-old recipe built on a specific natural yeast, topped with a light, spicy sauce finished with aged romano and a specialty aged whole milk mozzarella. Toppings are sourced fresh daily, without preservatives or additives.
The Italiano and the Melanzane are the pizzas regulars keep coming back for, alongside seasonal specials like a summer farmer's market pie with artichokes, ricotta, and basil, and a limited-run Calabrian chili sausage pizza with ricotta and caramelized onion. Housemade root beer and cream soda round out the counter.
The Italiano and the Melanzane are the pizzas regulars keep coming back for, alongside seasonal specials like a summer farmer's market pie with artichokes, ricotta, and basil, and a limited-run Calabrian chili sausage pizza with ricotta and caramelized onion. Housemade root beer and cream soda round out the counter.