[ lifestyle ]
In the Chef’s Corner
Mia
Margherita
MAGGIE MATSKO
TRACY TOLER
Chef Pamela Delaude
The staff at Mia Margherita in Bridge-
port, WV, is proud to be the first and only
coal-fired pizzeria in the Mountain State,
but Scott Duarte, operator of the restau-
rant, wants people to see they have much
more to offer than pizza.
“When we first opened, the thinking
behind the concept was to develop an au-
thentic pizzeria and trattoria that served
simple American-Italian dishes that celebrate
the heritage of our region,” he says. “The
area is rich with European influence with a
strong presence of Italian, so growing up, we
honored our spaghetti and meatball Sundays
with fresh garlic bread and tomato salads.
In reflection of that, our menu is rich with
various pasta dishes, fresh soups, salads and
regional favorites. We carry on the Italian
tradition by proudly sourcing regional in-
gredients and offering the finest imports.”
Fresh ingredients are essential to the
flavors of Italy, and to exhibit that impor-
tance, Mia Margherita holds a farm-to-table
relationship with the Bridgeport Farmers
Market. “Since we believe in fresh produce
from the farm to your table, we like to work
with local markets, create seasonal menus
and support local farmers by creating the
connection with them and the community
to show healthy eating values,” says Pamela
Delaude, chef de cuisine, C.C., C.P.C.
Guests begin their dining experience by
choosing from excellent appetizers such
as Mia’s Truffle Fries, Calamari Fritti and
Nunnie’s Meatballs, all of which are sig-
nature items. For the main course, patrons
have a wide array of dishes from which
to choose. The hearty entrees are Italian-
style finger foods and savory snacks meant
to share, such as the Gorgonzola Chicken
and the Sweet Pea Chicken and Mushroom
Risotto. As its specialty, Mia Margherita
offers many artisanal pizzas, and guests with
a flair for the creative or a picky palate can
build their own masterpiece. For a sweet
ending to the meal, customers can order
coffee and offerings from the recently added
dessert bar. Guests can enjoy their freshly
baked dessert in the restaurant or take it
home for later. As part of its drink menu,
Mia Margherita also has an extensive list
of wines, beers and cocktails.
All of these dishes are brought to life
through the work of Delaude. “Cooking
is an art that demands hard work, respect,
passion and dedication,” she says. “I like
to cook with love and always be attentive
to details no matter how small—from the
early stages of preparing the dish until the
final step of plating. The reward for the hard
work comes with the expression of satis-
faction on our guests’ faces. For us, there is
nothing better than making people happy.”
Because the staff at Mia Margherita
is focused on making the dining experi-
ence one centered on customer satisfac-
tion, the restaurant now offers vegetarian
and gluten-free options.
“For a person with an allergy or food
intolerance, it is difficult to find a place
where they can have options, so we offer
different gluten-free alternatives like pizza,
pasta and sandwiches,” says Delaude. “We
do not want the intolerance or allergies
to be a limitation for our menu. On the
contrary, we want our clients to find Mia
Margherita a place where they can enjoy a
pleasant meal without limitations.”
Mia Margherita is located in the Charles
Pointe Commons at 139 Conference Center
Way and is open M