Page 79 - South Mississippi Living - August, 2015

his secret and he will respond immediately, “It’s all about love.”
But the menu isn’t all pizza; not by a long shot. All the classics are here — from the baked pastas, such as lasagna, mostaccioli with Italian sausage and penne pasta, to baked ziti. One of my all time favorites is manicotti stuffed with a Sicilian blend of three cheeses, topped with marinara sauce and lots of parmesan cheese.
If you want something a bit lighter, try one of the salads. The Village Salad has become almost an addiction for
me. I just love the combination of tomatoes, feta cheese, cucumbers, pepperoncini and Kalamata olives. It’s topped with a Greek dressing that is just right.
If you are in a meat mood, you’re going to have to decide between the chicken breast stuffed with spinach and cheese, the Grecian lamb chops over lemon potatoes, or the braised lamb shank. This is going to be a difficult decision to make, and there are a handful of other, just as delicious, choices to make.
But let’s get back to the pizzas. There are six signature pizzas and six specialty pizzas, plus a build-your-own menu. They come in 12, 14, 16 and a whopping 20 inch sizes. But one truly stands out. I do not very often go out on this limb, but the Sicilian’s Favorite, a blissful combination of pepperoni, Italian sausage, fresh tomato, and fresh oregano is nothing short of sublime. It’s poetry, it sings, and I have never had a better pizza, not anywhere in the world.
Make your way to Sicilian II, try an appetizer, a salad, or an entrée, but you will never forgive yourself if you do not try the pizza.
ABOVE: BAKED lasagna. BELOW: VILLAGE SALAD.
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August 2015 • SOUTH MISSISSIPPI Living 79