Photography by Tony Lewis, Jr.
While a new, exciting culinary scene in West Annapolis has caught the attention of “foodies” far and wide, a familiar eatery since 2003 is Bella Italia, nestled inside the Graul’s Market complex, across the street from Navy-Marine Corps Memorial Stadium. Bella Italia is well-known locally for their 16 different mouth-watering pizzas on either New York-style thin crust or Sicilian-style thick crust. They showcase creative blends of cheeses, meats, and toppings expertly assembled into visually captivating pies ranging from the Capricciosa to the Mediterranean Delight, available whole or by the slice.
However, there’s much more to Bella Italia than pizza, sandwiches, and specialty subs; their talented chefs have crafted an impressive 45 intriguing entrees categorized among three seductive listings: Pasta Lovers, Chicken & Veal, and Seafood Specialties. Many of these are sold as complete takeout dinners with house salad and toasted bread. On a warm Saturday evening following a recent Naval Academy football game, my family stopped in for what turned out to be a delicious and satisfying sit-down meal.
Beyond a door that displays a handwritten sign with today’s specials, a tall stack of detailed menus with photos leads to spacious, two-tiered dining area divided in half by a short, room-length wall and engulfed by the aroma of baking pizzas. Seven bottled wines next to the register stare out from behind a glass partition. We sat ourselves at an upper, corner booth that offered more privacy and began reading over the colorful menu.
Bella Italia is set up as an easy, order-and-pay-at-the-counter operation. Once we picked out the items we wanted, we went back up front to pay for them and pour our own beverages at the adjacent soda fountain while the food was expeditiously cooked to perfection. Within minutes, an appetizer of Wild Mushroom Ravioli promptly appeared—a dazzling collection of thick, circular, doughy morsels smothered in tangy mushrooms and lathered in a light brown, marvelously thick and flavorful spiced alfredo sauce. There were plenty of raviolis on the plate, but they vanished practically by the time they caught our gaze.
Photography by Tony Lewis, Jr.
Soon, our children’s choices arrived in unison. My eight-year-old son excitedly watched a slice of Taco Pizza placed before him, with its collective layers of ground beef, yellow cheddar cheese, chopped tomatoes, shredded lettuce, and dollops of sour cream. It tasted like a crisp, fresh taco resting on a buttery, flaky crust—a unique Mexican/Italian collaboration. His five-year-old younger brother couldn’t wait to dig into his slice of Tomato, Bacon, and Ranch Pizza—diced tomatoes piled on top of lean, smoky, crunchy bacon and complemented by a warm ranch dressing perfectly swirled into the thick Mozzarella cheese. The boys also shared the Spaghetti with Meatballs from the children’s menu as a side pasta dish—a plentiful helping of linguini buried in a rich, red tomato stew accompanied by a big, (lightly) spicy meatball.
Torn between the endless options, I finally chose the hearty Chicken Contandina featuring two burly, oval-shaped filets—flaky and exceedingly moist—showered with a bounty of garden vegetables that included: tasty, sauteed mushrooms; roasted red peppers; zesty artichoke hearts; steamed broccoli; and cooked spinach. It was all perched high on a bed of spaghetti and immersed in a light, dark orange marinara broth that is also absorbed into the noodles.
If pasta with a sizable helping of healthy veggies is desirable—for an adult or child—this is an ideal choice. My wife decided on the Seafood Zafferano, boasting a generous serving of ocean favorites: plump, shelled mussels; chewy, jumbo shrimp exploding with flavor; and meaty, buttery, melt-in-your-mouth scallops. They all swam in a yellow, velvety, scrumptious saffron sauce comprised of finely minced shallots, dry white wine, and heavy cream that enhanced the flavor of the ingredients while skillfully also allowing the distinctive tastes of the many components to be separately recognized and savored.
She and I also shared the Penne alla Vodka as a side pasta dish; a heaping pile of pasta tubes under an avalanche of those amazing mushrooms and rectangular pieces of both ham and smoked, melted mozzarella. All fused together with a bright orange, silky, vodka rosé sauce beneath a sprinkling of parsley.
Photography by Tony Lewis, Jr.
Members of Bella Italia’s attentive staff brought over a basket of hot triangular, garlic-seasoned “plain bread” for soaking up the succulent sauces from each exceptional course. Their team did everything possible to ensure that we had a wonderful overall experience, frequently bringing over extra napkins, bread, and side plates.
For dessert, an array of enticing selections, including Carrot Cake and Cannoli, are arranged inside a refrigerated display. Desserts are made daily and delivered from a nearby bakery. The boys divided a towering Oreo Cake—multiple rows of chocolate and crème frosting crowned by crushed Oreos—while my wife and I devoured, from opposite ends, an inviting cube of espresso-soaked tiramisu, dusted with cocoa.
We were so happy to be treated to a magnificent night out after the football game and still get the kids home in time for bed. For a delectable family dinner that is also economical and well-paced, yet incredibly relaxing, it’s hard to beat Bella Italia. It was simply the perfect ending to a most enjoyable day!
Bella Italia | 609 Taylor Avenue, Annapolis; 410-216-6061; bellaitaliamd.com
Mark Croatti has worked across the country from Los Angeles to Washington, D.C. as a caterer, prep cook, and food server at both specialty restaurants and major chains, including preparing meals for major figures in the entertainment industry and professional sports.
