Rural Missouri - May 2013 - (Page 18)
O U T
T H E
W A Y
E A T S
by Heather Berry
vacant church wasn’t what Dan
Breen had in mind when looking for
the perfect spot to open an Italian
restaurant in Troy.
“I told the real estate agent I didn’t want
to see it, it was too big,” says Dan of the
13,000-square-foot space. “But when I walked
inside and saw the stained glass windows, the
wheels started turning.”
Dan says he apologized to his wife, Linda,
day for the ﬁrst
year for buying
the huge place,
but it’s turned
To watch a video featuring
out to be heavStefanina’s, click this button
en sent — with
inside our digital edition at
and even an
area for a tea room downstairs.
While the stained-glass windows are one
of the ﬁrst things you notice upon entering
Stefanina’s Italian Restaurant and Pizzeria, it’s
the aroma of the eatery’s signature sauce that
photo by Jim McCarty
really draws you in.
Dan Breen, owner of Stefanina’s in Troy, is proud of the “Troynormous,” an 18-by-26-inch behemoth pizza.
“We make it 16 gallons at a time,” says
Dan. “The recipe was Stefanina’s.”
The matriarch, Stefanina Vitale-Roderick,
came to the United States with her family at
the age of 14 from Cinisi, on the Italian island
of Sicily. Her family settled in the St. Louis area
and eventually opened a pizzeria in O’Fallon
in 1981. Stefanina passed away in 1999, but
her legacy for delicious food lives on.
Dan, who married into the family, says
none of them had restaurant experience, but 32
years later, the family has proven they know how
to prepare delicious Italian food that keeps peomedley tossed in olive oil and garlic; tortellini,
The pasta is ﬁlled with spicy Italian sausage and
ple coming back. Besides the Troy location, there
crescent-shaped noodles stuffed with pork, chicktossed in a sweet, tomato cream sauce.
are other Stefanina’s located throughout the St.
en and seasonings; and Dan’s recommendation:
Authentic Italian staples such as spaghetti,
fettuccine. You can get it Alfredo or with chicken,
mostaccioli, cannelloni, manicotti, cava-telli and
For starters, try one of the numerous appetizbacon or seafood.
tutto mare — seafood and pasta tossed in a white
ers. Cheese garlic bread with a side of marinara or
Order a side of Stefanina’s meatballs with your
wine cream sauce — are only a few of the pasta
toasted cannelloni bites are delicious options, but
meal. These are no ordinary meatballs — they’re
if you’re adventurous, try one of Dan’s creations:
baseball sized, weighing in at 5 ounces each.
Specialty pastas include pasta con broccoli, a
Buffalo toasted ravioli.
They come two per serving in marinara.
shell-shaped pasta tossed with fresh mushrooms,
“I said, ‘I wonder what it would taste like to
Strictly a pizza fan? You’ve got six sizes from
onions, broccoli, cheese and tomato blended in
put a little wing sauce on ravioli’ and man, was it
which to choose, ranging from 9 to 26 inches in
a rich cream sauce; pasta primavera, a vegetable
good,” Dan says of his twist on toastjust about any combination available
ed ravioli. After customers raved over
on a cracker-like crust. Must-try’s are
samples, he added them to the menu
Stefanina’s Special, with four meats
and they’ve been a hit ever since.
and four veggies, or the meat-laden
Stefanina’s sandwich selection also
Dan’s Meatza Pizza with ﬁve meats.
Specialties: Freshly made pastas in
is plentiful, with more than a dozen
Like the Buffalo wing-sauced ravihomemade sauces such as saccottini,
oli? Then try the Hot Wing Chicken
cavatelli and lasagna; Buffalo toasted
“We’ve probably got one of the
pizza, with creamy hot sauce, cheese,
ravioli; specialty pizza; cannoli.
best Philly’s you’ve ever had, and our
onion and fresh grilled chicken.
Italian beef is amazing,” says Dan.
To feed your entire crew, try the
Price: Entrées from $9.99 to $29.99;
He’s quick to add that some days he
Troynormous pizza, an 18-by-26-inch
feels like he should run outside to
behemoth topped any way you like.
lunch specials from $7.99. Accepts major credit cards.
see if their sign reads “McStefanina’s”
Come hungry or bring six to eight
because they sell a lot of hand-patfriends to take down this giant pie.
Details: Closed Monday. Open Tuesday through Thursday,
tied cheeseburgers. Other favorites
We’re pretty sure you won’t have
11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.;
include the meatball sub, grilled pretroom for dessert after your meal. But
and Sunday, 11 a.m. to 8 p.m. Seats 110 on main level. No
zel Reuben and Stef’s slider burgers.
if you do, and you want to try somesmoking; full bar. Private party space and catering available.
You can’t be an Italian restaurant
thing decadent, get a cannoli, which
and not serve great pasta, and Steis made to order. The crunchy horn is
fanina’s makes the grade.
ﬁlled with rich ricotta and chocolate
Address: 180 N. Main Street in Troy.
“Saccottini is one of our signachip cream. It’s heavenly.
ture dishes,” Dan says. “It’s a little
“We’ve got something for everyContact: 636-528-6200; www.stefaninas-troy.com.
pouch pasta and it’s pulled together
one,” says Dan. “Once I get you in the
at the top, like a drawstring purse.”
seat, I know I’m gonna get you back.”
Authentic Italian just north of I-70
Table of Contents for the Digital Edition of Rural Missouri - May 2013
Rural Missouri - May 2013
Table of Contents
Chronicle of the corncob pipe
Missouri Snapshots contest
The family that drills together
Out of the Way Eats
Where bluegrass grows
Hearth and Home
Veggies and vision
Rural Missouri - May 2013