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Wednesday & Thursday 5pm-9pm
Friday & Saturday 5pm-10pm
Sunday 12pm-8pm
Monday & Tuesday Closed


James Brown’s various heirloom wheats sourdough / cultured olive oil butter 5

Ember roasted fennel salad / smoked swordfish belly “bagna cauda” / castelvetrano olive oil and “Terra Purezza” mint 10

Butter lettuce / slowly baked tomato and our cultured cream / soft herbs and shallots 8

Heirloom tomatoes / coconut “stracciatella” cheese / green coriander vinaigrette and shaved serrano chili 9

Wood oven roasted cauliflower / cashew yogurt / Moorish spices / torn herbs 8


SALUMI available $5 per style:

Nostrano from August, 2015 / “our” style with black pepper and salt

Lonza from August, 2015 / loin muscle with black pepper and a little garlic and bay leaf

Alto from January, 2016 / a younger salumi seasoned with juniper and bay leaf

Finocchiona from November 2015 / dried orange and fennel seed

Coppa from November 2015 / shoulder cured with bay leaf and juniper




We craft all salumi onsite using wild boar from the Hapgood Ranch in Clay County, Texas. These wild pigs are trapped, fed out and tamed and taken to a USDA inspected butcher where they are processed for Sorellina. We cure, marinate and age all salumi on site in a very traditional Italian manner. We spend a great deal of time bringing such a lost skill to your plate, we hope you enjoy as much as we do.



All our pizza dough is made at Sorellina using a combination of freshly milled re wheat from Central Texas, rye and Italian pizza flour from Napoli, Italy. The dough, using a sourdough mother we borrowed from a friend in NYC, is 10 years old. Every morning we mix, cut and shape the dough allowing it to rest and ferment for three days before we top it and bake it in our custom wood fired oven. The listed ingredients are the very best we can get our hands on, and we have done as little as possible to them to make a very simple, delicious pizza. 

create your own

Margherita / Italian tomato / yesterday’s mozzarella / thai basil 13

Bianco / garlic oil and smoked ricotta / yesterday’s mozzarella / pecorino / 14

Verde / pea and wild ramp – walnut pesto / arrowleaf spinach / ricotta salata and lemon 12

Kids pizza / just ask 8


Ingredients available:

our mozzarella or stracciatella (3) / castelvetrano green olives or cerignola black olives (1) / ember roasted onion (1) / garlic roasted oyster mushrooms (3) / speck ham (3) / roasted arrowleaf spinach (2) / smoked ricotta (2) / Calabrian chili (1) / Parmigiano Reggiano (1) / white anchovy (1) / smoked pork jowl bacon (3) / “Finocchiona” sausage (3) / “nduja” sausage (3) / roasted sweet red peppers (3) / oven roasted garlic (1) / ember roasted eggplant (2) /

signature pizzas

Heirloom tomato / garlic oil and lots of small, medium and large tomatoes / Thai basil and stracciatella cheese 18

N’duja sausage / Calabrian chili / cherry tomato / various salumi / stracciatella cheese 18

Roasted fennel / grilled hatch chili – fennel sauce / Apis honey – dried olive and preserved lemon agro dulce / wild boar pancetta and torn herbs 17

Sweet corn / harissa – roasted lamb shoulder ragu / summer squash and lime / cherry pepper – pickled ramp peperonata 17



Hazelnut ice cream / green apple / olive oil / lemon leaf meringue 7


Panna cotta / marinated watermelon and candied peanuts / lime zest and watermelon granite 7




Sofia Coppola Blanc de Blancs (Can) 6

Scarpetta Prosecco 7

Squadra Bianco 7

La Vis Pinot Grigio 7

Terredora Falanghina 8



Squadra Rosato 7

Luigi Giordiano Langhe Rosso 8

Corte Gardon Le Fontane Bardolino 7

San Felice Chianti Classico 8

Le Volte Super Tuscan 7

Squadra Rosso 7


Tenuta Cocci Grifoni Colle Vecchio Offida Pecorino 60

Angelo Negro Arneis 39

Nicolis Secca Valpolicella Classico Ripasso 44

Angelo Negro Pracchioso Nebbiolo 60


Shiner Bock 4

Miller Lite 4

Dos XX 4

Bell’s Oarsman Tart Wheat Ale 5

Stone IPA 5

Strangeland Saison 6

Infamous Hijack Cream Ale 5

Infamous Sex A Peel Hefeweizen 5

BEER & draft cocktails

draft cocktails*

Bee, Please- Vodka, Aperol, Grapefruit, Lychee, Lime $9

Hill Topper- Rye Whiskey, Lemon, passion fruit, meyer lemon blossom bitters, Ginger $9

DRAFT BEERS*                                                                                                PITCHERS

Oasis Luchesa Lager 6                                                                                  Oasis Luchesa Lager 23

Infamous Fleur D'Oranger 6                                                                          Infamous Fleur D'Oranger 36

Oasis Metamodern Session IPA 6                                                                Oasis Metamodern Session IPA 23

512 Pecan Porter (nitro) 7



Name *

PHONE (main): 737.222.6061
To Go Orders: 737.222.6010



23526 HWY 71 West
'Building B'
Spicewood, Texas 78669


our story

OUR Story

At its simplest level, Pizzeria Sorellina, is a pizza restaurant designed to offer casual, inviting, family-driven food for the communities surrounding Lake Travis.

A balance to its sister restaurant, Apis Restaurant and Apiary, Sorellina is boisterous, with open spaces and large communal tables. It is a restaurant for new and old friends, large groups and small families, and the solo patron just looking for a cold beer and hot pizza.

On the surface we specialize in traditional Italian pizza, customizable and baked to order, as well as simple salads and small plates.

On a deeper level we focus on milling our own grains, shaping and stretching our own cheeses, cultivating and processing, curing and aging all of our own wild boar salumi onsite.  

Our pizza is a made with sourdough crust utilizing a 10-year old starter culture and a mixture of house milled red wheat, rye, and traditional Italian pizza flours. The dough has no added yeast and takes 2-3 days to develop into the pizza it becomes when it meets our custom wood fired oven. 

our team

Taylor Hall | Adam Brick | Jose Luis Sapien

After a successful opening of Apis and all the press that followed, the Apis team began pursing new restaurant concepts in Austin, only to realize the best space available to grow was right under their eyes at Apis’s campus in Spicewood. Taylor Hall’s lifelong dream of Apis and the mentality of its hive, so to speak, is taking the next step with Sorellina.

When we set out, Apis was to be an elegant but approachable dining experience in our community, but with our first-rate staff and the feedback we got from our diners and press, it quickly became clear that Apis was a special place. With Sorellina Pizzeria, we want to offer something complementary to the special occasion restaurant that Apis has become and create a very casual space with an open a honest look at food. Food that we really like to eat and share with our families. That’s why we chose pizza.”

Rounding out the core team are general manager Jose Luis Sapien and Adam Brick. Jose has a background in fine dining operations and cocktail artistry. Adam runs daily kitchen operations at Apis as well as our sourdough and salumi programs.