I’m not quite sure what it is, but there’s something particularly enticing about a piping hot Reggiano’s pie that always makes me rip open the box to eat a slice or three while I’m stuck in traffic on the BQE. Yes, I end up covered in crumbs from the charred, cracker-thin crust by the end of the journey, but I’m also full and happy. The arugula-sausage pie is my absolute favorite, with fresh mozzarella, San Marzano tomatoes, and Italian sausage, plus a hardy serving of fresh arugula and a finishing splash of olive oil.
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