Sorellina occupies a space inside the historic Divine Lorraine Hotel in Spring Garden. Chefs Joe and Angela Cicala run it as a casual aperitivo bar and pizzeria, a sister restaurant to their Cicala.
The menu is built around contemporary-style Neapolitan pizzas cooked in a Moretti Forni oven, alongside aperitivo-style small bites and antipasti that include homemade salumi.
The beverage program leans into the aperitivo concept, with Italian-style bitter cocktails, imported and local beer, an extensive amari list, and a wine list with a wide selection by the glass and bottle.
Regulars treat it as a neighborhood spot for pairing a pizza with a spritz, with a reputation for fresh ingredients and consistent food, even as service reports vary.
The menu is built around contemporary-style Neapolitan pizzas cooked in a Moretti Forni oven, alongside aperitivo-style small bites and antipasti that include homemade salumi.
The beverage program leans into the aperitivo concept, with Italian-style bitter cocktails, imported and local beer, an extensive amari list, and a wine list with a wide selection by the glass and bottle.
Regulars treat it as a neighborhood spot for pairing a pizza with a spritz, with a reputation for fresh ingredients and consistent food, even as service reports vary.