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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

Marinated Olives / Castelvetrano, Cerignola and Gaeta / garlic, citrus zest, chili and olive oil 3

Butter lettuce / slowly baked tomato and our house made ranch dressing / soft herbs and shallots 8

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

Caesar salad / hearts of romaine / house made caesar dressing / parmesan / croutons 8

Beet Salad / roasted beets / chevre / citrus supremes / buttermilk dressing / pistachio / dill / Apis honey / sourdough toast 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

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




We craft all salumi onsite using wild pigs from the Hapgood Ranch in Clay County, Texas. These wild pigs are trapped, fed out, and taken to a USDA inspected butcher where they are processed for Sorellina. We cure and age all salumi on site in a very traditional Italian manner.



Our pizza dough is made using a combination of freshly milled different wheat and rye from Barton Springs Mill, Italian pizza flour, and a sourdough mother. We mix, cut, and shape the dough allowing it to rest and ferment before we top it and bake it in our wood fired oven.


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

Bianco / garlic oil and smoked ricotta / yesterday’s mozzarella / pecorino and lots of black pepper / 14

Verde / pea and walnut pesto / arrowleaf spinach / pecorino and lemon 12

Classic Cheese / provolone and mozzarella 11

Kids pizza / cheese or pepperoni 8


Toppings available:


our mozzarella or stracciatella (3) / smoked ricotta (2) / Parmigiano Reggiano (1) /


garlic roasted oyster mushrooms (3) / roasted sweet red peppers (1) / roasted arrowleaf spinach (2) / ember roasted eggplant (2) / castelvetrano green olives or cerignola black olives (1) / ember roasted onion (1) / / Calabrian chili (1) / oven roasted garlic (1) / banana peppers (2)


pepperoni (3) / speck ham (3) / Red Wattle pig bacon (3) / finocchiona sausage (3) / ‘nduja sausage (3) / white anchovy (2) /


ranch (.50) / parmesan cheese (.50) / chili flakes (.50)


*Gluten Free Crust (4.25)

signature pizzas

‘Nduja sausage / Calabrian chili / cherry tomato / various salumi / stracciatella cheese 18

Oyster mushroom / fermented and dried shiitake – taleggio cream / garlic roasted oyster mushroom and speck ham / fried rosemary 17

Farmer’s Market Pie / Hairston Creek pepper piperade / yesterday’s mozzarella / TerraPurezza farm eggs / chives

/ And your choice of speck ham or red wattle pig bacon 17

Flammekueche / spiced garlic oil / onions / red wattle bacon / oyster mushroom / Dijon crème fraiche / sauerkraut 17


Oversized Cookie 4

Monkey Bread 4





Stellina Prosecco $7

Tomaresca “Califuria” Salento Rosato $8

La Vis Pinot Grigio $ 7

Le Masques Chardonnay $8


Allegrini Valpolicella $8

Ormanni Chianti $8

Frescobaldi Remole Toscana $8

Cantine Colosi Nero D’avola $10


Venica & Venica “Ronco del Cero’ Sauvignon Blanc $54

Nicolis Seccal Valpolicella Classico Ripasso $44



512- Juicy IPA $6

Infamous- Tye Dye Pils $6

Suds Monkey- Moxie Monkey IPA $6

Karbach- Love Street Kolsch $6

512- Nut Brown Ale (Nitro) $7



512- Juicy IPA $23

Infamous- Tye Dye Oils $23

Suds Monkey- Moxie Monkey IPA $23

Karbach- Love Street Kolsch $23                                     


BEER & draft cocktails


Shiner Bock $4

Miller Lite $4

Dos XX $4

Bells Oarsman Tart Wheat Ale $5

Paulaner Oktoberfest Märzen (Lager) $6


draft cocktails*

Bee, Please!

Vodka, Aperol, Lime, grapefruit, lychee $9



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 | Matthew Clark | 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 on the Apis 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 Head Chef Matthew Clark. Jose has a background in fine dining operations and cocktail artistry. Matthew runs daily kitchen operations at Sorellina.