Fall 2024 18
TASTEANDSHOP.COM
AN AWARD-WINNING PIZZERIA: ROMO’S PIZZA AND RESTAURANT
By Food & Travel Expert David Long, CDM, KOFC
R ecently, I joined my friend Robert Meringolo and Irish rock band- turned-New York City and Hol- lywood award-winning food media film winner Rick Bedro- sian of “ I Could Eat with Rick Bedrosian ” at Romo’s Pizzeria and Restaurant in Glenmont, NY... We tast- ed Romo’s Pizza’s Grandma Pie and his award-winning New Haven-style Pizza that helped him clinch first place in Naples, Italy at the World Piz- za Championship last year. I’ve tasted pizza in Rome, Italy, Palermo, Sicily, North Jersey, South Jersey, South Philly, PA,
and of course, all over New York State... I started making pizza professionally at an Ital- ian ristorante in 1987... We also produced the Annual Pasta & Pizzeria Even t™ for the last three years and published 518 PIZZERIAS ™ magazine... I’d like to think after 37 years, I know great pizza when I taste it. Romo’s Pizza, established in 2009 by Anthony Berghela with the help of his family, has an exceptional variety of piz- za. It was Berghela’s lifelong dream to open a pizza shop of his own after working at Frei- hofer’s Bakery, in Albany, NY.
The logo and name of this raved-about pizzeria and restaurant are taken from Berghela’s English bulldog who passed away a few years ago… The pizzeria uses only the finest quality foods. The dough is made fresh daily as well as the sauce using imported San Marzano tomatoes and 100% Grandê mozzarella cheese —ensuring nothing but the best pizza ingredients for their customers. And, Romo’s offers some of the best Buffalo wings, hearty hot and cold subs served on fresh-baked bread, fresh salads, Italian entrées like Chicken Parmigiana, Lasagna, desserts, and more!
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