Gwinnett Daily Post

Bolgheri Tuscan Pizza

3517 Braselton Highway, Suite A100, Dacula

404-835-0000

bolgherituscanpizza.com

Open since: Nov. 24

Owners: Marco Betti, Barry Lennon and Chris Brogdon

Location: Bolgheri Tuscan Pizza is located at the intersection of Braselton Highway and Enclave Mill Court, behind the Bank of America.

Hours: 4 to 10 p.m. Tuesdays through Thursdays, 11 a.m. to midnight Fridays and Saturdays, noon to 10 p.m. Sundays, closed Mondays

Atmosphere: The inside of Bolgheri is warm and inviting with greys, browns and blacks filling the space. In the entrance, there are two leather couches and other chairs to rest while waiting for a table.

In the corner, there is a cozy bar with a large variety of wine.

"When we first started, I wanted everything from a $20 bottle of wine to a $100 -- we have a couple more that we brought in for specialty," general manager Jon Skinner said. "We've done a lot of wine sales with the chianti and pinot grigio. We've been known for that."

The tables are covered with white cloths and set with folded napkins, water glasses and polished silverware.

But this isn't a stuffy restaurant. Children are welcome here, too.

"There are a lot more kids than I expected, so we developed a kids menu quickly," Skinner said.

Bolgheri offers to-go options and has the space to accommodate private parties in a back room.

"It's a come-one-come-all kind of place," Skinner said. "We can host huge private events, take care of the family or have a romantic setting for date night."

Menu: The menu serves authentic Tuscan cuisine from the appetizers to dessert.

"Nothing is frozen, everything is hand-made -- the pasta is even fresh and high quality -- and still at a great deal," Skinner said. "You don't have to come in here and worry about breaking the bank."

The top seller is the penne alla rustica, which is penne pasta served with grilled chicken and sun dried tomatoes tossed in a creamy basil sauce. The second most popular dish is the appetizer plate of calamari.

But really, anything you get will be good since the ingredients are fresh, said Skinner.

"Our ravioli is killing it," he said with a laugh. "We have one guy in the back who makes ravioli all day. He is Mr. Ravioli."

And as the name implies, Bolgheri serves pizza as well -- 17 pizzas to be exact. The dough is also made in house throughout the day.

"We aren't doing the big doughy pizzas. We do the thin, thin crust here," Skinner said. "And when you tastes the pizza, you'll know the difference."

The pizza is thrown into a gas oven made of concert and marble -- shipped from Tucscany -- and is ready in about three minutes. It takes the kitchen more time to roll out the dough and top with ingredients, according to Skinner.

Things you might not know: The restaurant will host its official grand opening in January.