The mountain state is having a moment, and its time in the spotlight is long overdue. The West Virginia pizza tour reveals the states best-kept secrets.

EVERY WAY YOU SLICE IT – The West Virginia Pizza Tour

Written by Brittany Furbee

From a 2022 Lonely Planet nod for being one of the top ten regions to visit in the world, to the rising number of tourists who come for the scenic mountains and unmatched outdoor recreational activities, like white water rafting and BASE jumping from the New River Gorge Bridge, the word is out that West Virginia is worth a visit. Even more so because of its food scene.

Steeped in Tradition

West Virginia has a deep Italian heritage due to an influx of immigrants who came looking for work in the booming coal industry in the early 1900s. Their cultural influence is still prevalent today, as demonstrated by the fact that the West Virginia state food is the pepperoni roll, a popular stuffed bread roll that was created out of necessity to give coal miners a non-perishable snack while working long shifts in the mines. Today, pepperoni rolls can be found in many restaurants and at nearly every bakery and convenience store across the state. Many of the original establishments first credited with serving the rolls still exist and have expanded into more classic Italian eateries and pizzerias that West Virginians have grown to love.

The state’s rich Italian history is celebrated annually at the West Virginia Italian Heritage Festival in Clarksburg. For more than forty years the festival has been honoring the past and celebrating the present by providing guests with exposure to authentic Italian cuisine and entertainment throughout Labor Day weekend. More than 100,000 people attend the event each year to immerse themselves in Italian American culture and to taste traditional foods from the region. Staple eats include cannoli from the Blue Bird, lasagna and meatballs from the historic Minard’s Spaghetti Inn, ribeye sandwiches from the Big Kahuna food truck, and pizza from Oliverio’s Ristorante, to name a few.

Although foods such as biscuits, ramps (those fleeting, garlic-like bulbs that flourish in the wild here), and buckwheat cakes are most commonly associated with the state, West Virginian’s love for Italian meats, cheeses, and, of course, pizza was solidified long ago. And while everyone loves pizza, fewer know that West Virginia is a mecca for some of the best joints around, giving states like New York and New Jersey a run for their money. Hidden gems with unique menus and downright delicious pies are nestled in towns throughout the state. Though it would be impossible to name them all, we’ll take you through various regions across the state to explore a few must-visit pizza destinations during your next West Virginia adventure.

Pizza and Cream – Nebo

Off the beaten path but well worth the trek, Pizza and Cream started as a backyard project and quickly turned into a bustling business that now draws in large crowds from near and far. Their meat & merlot pizza pairs premium ingredients like Merlot BellaVitano parmesan cheese with pepperoni, sweet sausage, smoked bacon, black forest ham, and ricotta. Those who like a good kick can enjoy the heat & meat, which is loaded with ghost pepper cheese, hot sausage, smoked bacon, pepperoni, and jalapeños. To cool off, grab some ice cream—made in house—in flavors like cookie butter rainbow chip or a cup of their signature cream ice, a creamy version of classic Italian ice. Take your dessert out to the yard beside the restaurant garden to enjoy it along with a view of the Appalachian Mountains.

DiCarlo’s Famous Pizza – Wheeling

Up north, there’s Dicarlo’s Famous Pizza, where they’re known for a signature Ohio Valley-style pizza. What makes their square pizzas so unique is the fact that the cheese and toppings are added after the crust has been baked, meaning that most of the cheese remains un-melted as you take your first bite. Northern West Virginians have been obsessed with Dicarlo’s unconventional pizza for more than seventy-five years, so don’t knock it until you try it. If you find that cold cheese is just not your thing, they will melt the cheese on your pizza by request or you can grab a take-n-bake kit from one of their three statewide locations to enjoy at home.

Nonno Carlo – Morgantown

While many restaurants in West Virginia have a rich history, Nonno Carlo is the new kid on the block. Opened in 2021, this fast-casual spot offers a wide selection of Italian-American deli fare along with traditional wood-fired Neapolitan pizzas. They pride themselves on being the first and only restaurant in West Virginia serving authentic Pizza Napoletana, which they make with ingredients imported straight from Italy and fresh mozzarella that is made in-house daily. Their personal-sized pizzas can be made with a variety of premium toppings like marinated portabellas, prosciutto, hot salami, and house made ricotta. The quality of the pizzas at Nonno Carlo is unmatched, but you can’t leave the store without adding one of the DeMedici family’s famous meatballs to your meal.

Sirianni’s Pizza Cafe – Davis

Located in a 100-year-old building, Sirianni’s Pizza Cafe has been a landmark in the Canaan Valley since 1988.The eclectic restaurant is a popular spot for hungry hikers and skiers in the region, and their fresh food and fun atmosphere never seem to disappoint. While the large menu has everything from pasta to stuffed peppers and hoagies, their reputation is built on pizza. One crowd favorite is the spaghetti pizza. The house-described “awesome” pie is loaded up with their house made spaghetti, diced onions, portabella mushrooms, and a special blend of spices. Another unique option is the Braga Boys, which has no sauce and is topped with olive oil, black beans, onions, Italian sausage, and mild banana peppers. The restaurant’s cult following swears there is no better pizza or sauce than that at Sirianni’s.

Colasante’s Ristorante & Pub – Westover

This family-owned restaurant has been a staple in the Westover community for more than forty years. Their secret to success is using tried-and-true family recipes that have been passed down through the generations. Their pizzas are always crafted with homemade dough that is made fresh daily, homemade pizza sauce, and quality cheese. You can’t go wrong by ordering the Mountaineer pizza piled high with pepperoni, Italian sausage, and their signature meatballs. For those who like to spice things up, go with the Smokin’ Joe, as it features hot Italian sausage, jalapeño peppers, hot Italian peppers, and onions. Be sure to order a house salad with your meal and an extra side of their famous homemade ranch dressing for dipping. Due to their dressing’s overwhelming popularity, they sell it by the pint for customers to enjoy at home.

The Pizza Place – Parkersburg

With humble beginnings as a pizza counter in a local mall, the Pizza Place has blossomed into a budding franchise with multiple locations across the state. Today, they serve thin-crust Neapolitan pizza along with their trademark thick-crust Sicilian-style pies. The pizza menu at their Parkersburg location only features two flavors, cheese and deluxe, which comes with pepperoni, Italian sausage, mushrooms, banana peppers, onions, green peppers, black olives, and anchovies. If you’re still hungry after a few slices, don’t sleep on the Philly cheesesteak. Deemed their most popular sub, it’s loaded with thin slices of tenderloin beef and smothered in white American cheese.

Mia Margherita – Bridgeport

The very first pizza oven in America was coal-fired, and so is the one at Mia Margherita. Once popular, these pizzerias are increasingly rare, but there’s simply no way to replicate the smoky crust and chewy interior the ovens produce. Mia Margherita’s flavor combinations are traditional, and they lean on quality ingredients to produce superior final products. Their dough is made from scratch then hand tossed and topped with fresh locally sourced ingredients before being flash baked in the coalfired oven. Their classic namesake pizza includes San Marzano plum tomato sauce, olive oil, fresh basil, mozzarella, and house made pesto. For a twist on the classics, try the chicken pesto pizza with grilled limoncello chicken, pesto, pine nuts, grape tomatoes, mozzarella, and ricotta or the jalapeño fire sticks, which are stuffed with cream cheese and Mia’s house hot sauce before being baked.

Hill and Holler – Lewisburg

Originally a bicycle shop, Hill and Holler now specializes in brick oven pizzas that feature high-quality, locally sourced ingredients. To get the full experience, diners can start with a signature woodfired pizza like the Forager, which features a garlic puree sauce, wild mushrooms, pancetta, Fontina cheese, and fresh herbs on top of handmade dough. For something fresh and untraditional, try the lemon ricotta pizza with pesto, Fontina, asparagus, red onion, lemon carpaccio, and pine nuts. Those with a sweet tooth can then grab an ice cream sandwich in a variety of flavors like chocolate crinkle cappuccino before heading over to the bike shop to pick up a rental and go for a ride along the scenic Greenbrier River Trail.

Pies & Pints – Fayetteville

Pies & Pints boasts having the “best pizza on the planet.” While there are fourteen locations throughout six states, their cornerstone location resides in Fayetteville, just five minutes away from the iconic New River Gorge Bridge. Their hand-stretched pies are baked directly on a stone hearth and feature homemade tomato sauce and a variety of unique topping combinations. Popular options include the street corn pie with charred corn, tajín, jalapeños, parmesan, lime, cilantro, scallions, and chipotle crema, and the sriracha shrimp pizza with fresh garlic, red onions, pineapple, scallions, basil, mint, cilantro, and sriracha aioli. Their pies are best washed down with one of the locally sourced craft beers, like those from Bridge Brew Works.

This article originally appeared in the 2022 Summer Road Trip issue of The Local Palate magazine.