The Roanoker - May/June 2020 - 115

PROSCUITTO AND ARUGULA
PIZZA

is the reason Tizzone exists. Shortly after opening
Town Center Tap House in 2013, a neighborhood
bar and grill located in Daleville's Town Center,
Rogol recognized the community's need for a dining
alternative to Tap House's more free-wheeling, familyfriendly gathering hole. Beyond this, creating Tizzone
offered employees (especially kitchen staff ) from her
other restaurants the opportunity to expand their skills,
change work environments or move into a management
position.
" I work hard to create a healthy work environment, "
says Rogol. " I try hard to help my employees and
managers live healthy lives and keep them in a place of
growing. My mentoring them keeps me growing, too. "
Words that come to mind when I think of Tizzone
are: generous and hearty. It begins the moment you
walk through the door with ample space between
tables and immediate attention from the the hostess
and wait staff.
Entrée portions are large, easily enough for two.
Rogol says this is purposeful. She wants people to
share if they want or have leftovers for taking home.
Then there is the homemade tiramisu on the house for
first time guests. It's Rogol's way of saying " thank you "
for choosing Tizzone.
Known for great wood-fired pizza, Tizzone
prides itself on its homemade pizza dough (with a
cauliflower-based, gluten-free option) and tomato
sauce. The mozzarella Tizzone uses is made with
buffalo milk, which Rogol says makes the pizza
excellent for re-heating.
I've had their California and Carne pizzas. The
California (aptly named) includes local, farm-raised,
grilled chicken, bacon, sautéed onions, roasted
garlic and sun-dried tomatoes. It 's then topped
with arugula grown on Rogol's farm, avocado, black
pepper and a chipotle ranch. The Carne is a meatlovers pizza, topped with Italian sausage, pepperoni,
bacon, soppressata and prosciutto. Both are tasty

TheRoanoker.com

TIRAMISU

and satisfying without leaving me feeling gluttonous
afterwards.
The same goes for Tizzone's dinner entrees and
chef 's specials. From the chef 's specials menu, I've
dined on the lamb shank and stolen bites of my
husband's tuna tacos. Tizzone's lamb ranks near
the top of my short list for best lamb dishes I've
ever experienced. And the Ahi tuna-peppered and
pan-seared rare, then topped with a fresh gingersoy dressing and citrus slaw-is superb. The chicken
parmesan and baked ziti are among Tizzone's most
popular entrée items. Both are praise-worthy.
What makes dinner at Tizzone's truly complete is
pairing a fine wine from their excellent wine menu.
Rogol gives full credit to her wine expert, Brandon
Linthicum, as well as Chef Alejandro Rivera, from
neighboring restaurant, Pomegranate.
With their combined expertise, Rogol has been able
to create an outstanding wine experience for Valley
residents and visitors alike.
" It's about acting like everyone matters, " says Rogol
of her commitment to every one of her stakeholders.
" Because they do. " I

MAY/JUNE 2020

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