In a very unassuming shopping center off a long country road is a gem of a brick oven pizzeria: Julliano’s. If you’re in the mood for a scenic drive past farmland and large estates, then make sure to stop at Julliano’s on the way.
The décor of Julliano’s Brick Oven Pizza reminded me of a dining hall on a college campus. The music in the background was a blend of modern pop and country hits; you will have to seat yourself, gasp. However, my initial concern over seating arrangements was quelled and quickly replaced with delighted satisfaction.
If you’ve never had pizza with cheese that actually stretched a foot or more without breaking, you’ll want to experience this place. If you haven’t had a Stromboli that wasn’t more dough than toppings, you’ll want to experience this place. Further, if you’re tired of cheesesticks with no more flavor than cardboard, you will NEED to experience Julliano’s.
It’s been said that the best food comes from the most unexpected places. Do not judge Julliano’s by its cover because the food is what pizza should be: Fresh, hot, and gooey.
I bit into the Deluxe Stromboli and got tender but still crunchy peppers, spicy pepperoni, capicola, mushrooms and some seriously elastic cheese. The dough did not impede consumption; instead, the cornmeal dusted crust aided in the process of shoveling it all in. Even when reheated in the microwave, the dough did not become hard and inedible. The Pizza Bianco and Pizza Napoli were set apart by their crusts as well. Unlike other brick oven pizzerias I’ve been to, they let the crust develop volume and did not char it, so it was light and doughy. The Napoli had a few too many tomatoes for my taste, but the artichokes and cheese made up for it. Normally, I’m not a fan of ricotta on my pizza; but, the Pizza Bianco has made me reconsider my stance.