INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Gary Pugliano, Owner, Chef and Manager,
Pugliano’s Italian Grill and Catering
1808 Golden Mile Highway, Plum;
724.327.8991, puglianositaliangrill.com
On the Menu:
Farm-to-table, Italian American fare using
local purveyors of organic ingredients.
There are several varieties of Pugliano’s
pizza, including The Marciano (sopressata,
genoa salami, prosciutto, spicy capicola,
hard salami, roasted red peppers and
smoked provolone), a Seafood Pizza
(shrimp, scallops, crab and clams in a
butter garlic white wine sauce), and the
Fire-Roasted Pulled Pork Pizza (smoked
pulled pork, bacon and onion and topped
with Pugliano’s own smoky BBQ sauce
and cheddar cheese) to name a few. Also
offered are stuffed Calzones and Strom-
boli and fresh pasta specialties, such as
Capellini alla Marinara (angel hair pasta
served in a sauce of fresh plum tomatoes,
basil, red onion and garlic) and Pasta
Milano Milano, Eggplant Parmesan to
name a few. For seafood lovers, there are
dishes such as fresh Bay of Fundy Salmon,
Broiled Cod and Jumbo Shrimp. For the
land lover, there are entries such as New
York York Strip Steak, Prime Rib au Jus and
Baby Back Ribs, plus deli styl