Over the years I have sampled all the various pizzas, pastas and subs at each of the Ramunto locations in the Upper Valley region (I can recall seven, some have come and gone) and one thing consistent with all of them is that the pizza dough is made just as founder Cliff Ramunto intended. It is really tasty, fresh and never chalky, wet or cardboard like. Another hallmark are the garlic knots which melt in your mouth and are a real treat. I am not sure if this location is still part of the overall Ramunto umbrella, but the food is very good. This latest sampling included a tomato basil pizza and another made with black olive, onion and eggplant. Both were terrific. The garlic knots were to die for. The atmosphere is ok, nothing special, just basic pizza place look.
If you own or manage Ramunto's Sicilian Pizza, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.