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Veggie pizzas are Piccolino summer specialty

Date Posted: 2010-08-05

Pizzeria Il Piccolino isn’t the easiest pizza place on the island to get to, but it is far and away the best, and well worth the drive to Onna Village for the tastes of seasonal summer pizzas.

Piccolino pizzas are baked in a kiln fired to 400C, making them crispy on the outside and chewy on the inside, the touch of the pizza master, who learned his pizza craft in Italy. Shinpei Kanesada, the owner of the restaurant, says he’s really particular about the ingredients that go into his pizza—cheese, tomato and ham—and imports them from Italy to guarantee that authentic taste.

New pizzas are being offered to customers this summer, with the Summer Vegetable Pizza loaded with goya, eggplant, zucchini, paprika, onion, small tomatoes and mozzarella cheese at ¥1,100. The Goyagherita, a margherita with goya, goes for ¥900. Owner Kaneseda says customers can’t imagine the taste, and are surprised with the texture and bitterness of goya blending with the margherita. There’s also an Okinawan style tasty pizza, the Okinawana, for ¥1,100. It features Okinawan soft pork, egg, goya, black pepper and mozzarella cheese.

Pizzeria Il Piccolino is located at 149 Maeganeku near Moon Beach Hotel and Resort off Highway 58 in Onna Village behind a former McDonald’s restaurant that is now closed. It’s open daily except Wednesday, with lunch being served noon to 3 p.m., with last order at 2:30 p.m. Dinner is served 6 p.m. – 10 p.m., with last order at 9 p.m.

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