Elio Pizza adds Sicilian street food to menu

Print Friendly, PDF & Email

Street food has been a staple of cuisines around the world for generations, and the trend has finally reached American shores. Leading the charge on behalf of the street food of Sicily is Elio Bartolotta of Elio Pizza on Fire and Elio Café.

“Sicilian street food represents our tradition, our roots, our soul,” Bartolotta says. “We want to share that soul with America.”

On the street side of Bartolotta’s menu are pane e panelle, a sandwich stuffed with fried herbed chickpea meal; caponata siciliana, an antipasto featuring eggplant, capers and olives in a sweet-and-sour red sauce; and pani câ meusa, a sandwich showcasing organ meat. “All are 100 percent authentic Palermo street food,” he assures.

Pane e panelle

Bartolotta’s is also proud of the fact that he hand-makes his own arancini fresh each day for both of his eateries.

Opened in 2011, the pizzeria also offers a dizzying array of pizze biance e rosse, bruschetta and panini, as well as salads, antipasti, panzerotti and traditional American sandwiches.

Opened in 2017, the café serves up coffee in all its glory, along with crepes, croissants, waffles, stuffed Sicilian breads and gelato.

Bartolotta has been featured on Chicago’s Best and Hungry Hound.

Elio Pizza on Fire is located at 445 W. Lake St. in Addison. (eliopizzaonfire.com, 630-628-0088).

Elio Café is located at 1250 W. Lake St., Addison. (eliocafe.com, 630-866-5555)

About Fra Noi

Fra Noi produces a magazine and website that serve the Chicago-area Italian-American community. Our magazine offers our readers a monthly feast of news and views, culture and entertainment that keeps our diverse and widely scattered readers in touch with each other and their heritage. Our website offers a dizzying array of information drawn from every corner of the local community.

Check Also

‘Top Chef’ alum opens steakhouse in Lake Zurich

LAGO Italian restaurant, which opened earlier this year in Lake Zurich, Illinois, is the latest …

Leave a Reply

Your email address will not be published. Required fields are marked *

Want More?

Subscribe to our print magazine
or give it as a gift.

Click here for details