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The chef comes from a line of Italian bakers, and the pizza crust at this Peoria trattoria and pizzeria makes that lineage hard to miss, with blistered char and a chew that most Phoenix spots across town can't match. The menu runs well past pizza, into house-made porchetta, light gnocchi with cheese-heavy sauces, and fresh stuffed pastas. For a neighborhood that usually gets everyone else's leftovers, this one was built here from scratch.
The awards strongest first
- Phoenix New Times The top 50 restaurants in Phoenix right now
- AZ Central The 100 Best Metro Phoenix Restaurants
- Phoenix New Times 2025 · Best Italian Restaurant · Best of Phoenix
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Porchetta
“Simple antipasti shine, particularly Ceschetti’s silky, fragrant house-made porchetta.”
Phoenix New Times -
Gnocchi
“His gnocchi are delicate and light, often paired with rich, cheese-heavy sauces.”
Phoenix New Times -
Veal-stuffed tortellaci
“And his fresh paste ripiene – such as veal-stuffed tortellaci in bright tomato sauce – or lasagne layered with besciamella and a thick, rich ragu are every bit as excellent as his pizzas.”
Phoenix New Times, 2025 -
Lasagne
“lasagne layered with besciamella and a thick, rich ragu are every bit as excellent as his pizzas.”
Phoenix New Times, 2025
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The neighbors closest first
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