Our residency at 182 western AVe is done.
Thank you so much for all of the support, it has been a truly incredible experience for all of us here at Rabottini’s! We are on the hunt for a permanent home and will keep you all updated on our progress here. That you again!
Rabottini's Pizza is a long time in the making. Dan Roberts has been working on his craft as a pizza maker for more than a decade and a half with a passionate focus on the dough making process. He has worked in a wide variety a pizza kitchens but fine tuned his chops working for Brian Spangler at Apizza Scholls in Portland, Oregon. Splitting his time over the last 20 years between a life in the kitchen and a life on the farm and spending much of the last 12 years working as a full time vegetable farmer at Waltham Fields Community Farm in Waltham, MA gives Dan a unique perspective on food. Rabottini's buys most of its seasonal produce from Waltham Fields, located just 5 miles away from the pizzeria, which his wife Erinn continues to manage. It is these two things: the dough-making and the true dedication to a relationship with the local food economy that separate Rabottini's Pizza from the rest. Please stop by and try for yourself, and feel free to start up a conversation with Dan. If the doors are open for business he'll be there with our fantastic staff making the pizza!
TBD…stay tuned.
