Taglio, a culinary oasis in Mineola founded by two distinguished champion pizzaioli, Rob Cervoni and Domenico (Mimmo) Tolomeo, is a haven for pizza aficionados seeking the perfect blend of authentic Roman and artisanal New York-style pizza.
Rob Cervoni’s journey into the world of pizza began at a young age, working alongside his father in their local pizzeria. It was here that Rob discovered his passion for pizza-making, from mastering the science of dough to building lasting relationships with customers. After pursuing other ventures, including owning a franchise for a frozen yogurt company, Rob’s heart remained tethered to the world of pizza.
Inspired by numerous trips to Rome and his family roots in Boville, Italy, Rob set out to establish Long Island’s premier Roman-style pizzeria, Taglio, in 2018. Through dedication and training under renowned pizzaiolos like Massimiliano Saviea, Rob has solidified his reputation as one of the nation’s top Roman-style pizzaiolos. His accolades include being named a “Rising Star of Pizza” by Pizza Today magazine in 2022 and claiming victory as a Chopped Champion on the Food Network’s hit series in 2023.
On the other hand, Domenico (Mimmo) Tolomeo brings a rich heritage of Italian bread baking and farming to Taglio. His journey began with Orlando Foods in 2022 as the esteemed Corporate Chef, following extensive training under the guidance of Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio. Certified by the Associazione Pizzaiouli Napoletani, Domenico’s expertise and dedication have propelled him from owning delis on Long Island to becoming the Capo Pizzaiolo at the renowned Keste Pizza e Vino. His culinary prowess has earned him prestigious accolades, including the Rising Star Award at the Caputo Cup in 2019. Domenico’s influence extends far beyond the kitchen, with features on various media platforms such as NBC News, Newsday, and Wine Enthusiast.
Together, Rob Cervoni and Domenico Tolomeo have crafted an unparalleled dining experience at Taglio, where patrons can indulge in the finest fusion of Roman and New York-style pizza. With their unwavering commitment to quality and innovation, Taglio stands as a testament to the artistry and passion of two master pizzaiolos at the pinnacle of their craft.
In Rome, Italy, Pizza al TAGLIO, meaning “by the slice,” stands as an emblem of authentic Italian cuisine. Baked in rectangular blue-steel pans, adorned with artisanal meats and cheeses, this pizza embodies tradition and craftsmanship. Employing a traditional Roman technique, the dough undergoes a meticulous fermentation process lasting 48-72 hours, imbuing it with a light and airy texture.
By utilizing a high percentage of water and a minimal amount of yeast, each slice boasts a soft, bubbly interior and a crispy bottom. This prolonged fermentation also catalyzes the conversion of complex sugars into simpler forms, enhancing digestibility and metabolic efficiency.
Taglio Menu
On their menu, you’ll find classic cheese and pepperoni slices alongside options like a Biano Roman Slice featuring ricotta, mozzarella, stracciatella, basil and pecorino romano and San Gennaro Roman Slice with sausage, sweet peppers, onions, mozzarella, basil and pecorino romano. They offer pie options like the Truffle Funghi with truffle cream, mushrooms, ricotta, mozzarella and pecorino romano or the BBQ Chicken with bacon, BBQ sauce, chicken, mozzarella and ranch dressing.
If you’re not in the mood for pizza, Taglio also offers up options for salads like a classic Caesar or the Burrata Salad or Panini’s including a Chicken Parmesan or a Prosciutto.
Taglio is located at 85 Mineola BLVD, in Mineola and has a 4.5 rating on Google…don’t miss out and go support this local business next time you’re craving pizza!
For more information about Taglio, click here.
For more articles on “Eats” on Long Island, click here.
