Local biz? Check.\nFriendly staff and family operated? Check.\nHouse recipes and product made in-house? Check.\nQuaint interior that isn't over the top? Check.\nEven an open kitchen so you can watch roll out your pizza dough fresh! There is a cooler out front with a gratuitous amount of pastries. One thing I thought was awesome was the beer cooler. Plenty of single bottles and 6packs! Also, they have to-go lasagna. Take and bake at home. How cool!\n\nRullo Di Pasta has the potential to be something great and I believe they can get there with a few small tweaks to their pizza and wings. Where I'm a huge fan of any local place that makes their own dough, a feat not easily accomplished, it does come with some difficulties in the kitchen. Also, I'm a firm believer in a well-done pizza crust. \n\nWe went for a half four cheese and half veggies. It smelled amazing, it looked amazing, but the first bite was tell-tale for need of improvement. It lacked that well-done flavor. It wasn't even really cooked fully, in fact. The veggies were still raw, the cheese didn't have time to meld together and the crust was still entirely too doughy. The simple fix? Just leave it in the oven longer! I firmly believe that this would have changed the landscape of the pie tenfold. I'd definitely order this again if it were cooked better. The flavors are there, but just needs a temperature boost.\n\nThe wings...sub par. Again, I think these could have been cooked longer as well. They were a little limp and lacked all of the crunchy bits on the exterior. Also, the bleu cheese was pretty weak. Not sure if they make in house or not though. \n\nAll in all, this place has a great story and I look forward to trying them again in the future. I think with those few small tweaks, they can be cranking out great pizzas and wings! Cheers!