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Wednesday & Thursday 5pm-9pm
Friday & Saturday 5pm-10pm
Monday & Tuesday Closed
SALADS | BREADS
James Brown's various heirloom wheat sourdough / cultured olive oil butter $5
warm escarole “ceasar” / cured lemon and Chinese pecan / Tina’s soft egg and pecorino cheese $10
salad of coralline chicory and watermelon radishes / pistachio, dill pollen and a smoked swordfish "bagna cauda" $9
butter lettuce / slowly baked tomato and our cultured cream / soft herbs and shallots $8
fried 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
culatello from March, 2015 / boneless prosciutto that is lightly smoked sup $4
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 / smoked ricotta / yesterday’s mozzarella / pecorino / lardo $14
verde / broccoli and kale – walnut pesto / arrowleaf spinach / caccio di Roma and lemon $12
kids pizza / just ask $8
additional toppings: our mozzarella or stracciatella (3)/ castelvetrano green olives (1)/ ember roasted onion (1)/ garlic roasted maitake mushrooms (3)/ wild boar speck ham (3)/ roasted greens (2)/ smoked ricotta (2)/ calabrian chili (1)/ parmigiano reggiano (1)/ Tina's soft cooked egg (3)/ white anchovy (1)/ smoked pork jowl bacon (3)/ "Finocchiona" sausage (3)/ "N'Duja" sausage (3)/ ember roasted sweet red peppers (3)/ oven roasted garlic (1)/ ember roasted eggplant (2)
maitake mushroom / taleggio cheese – fermented and dried shitake cream / fried rosemary / wild boar “speck” ham $17
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
manilla clam / cherry tomato and salmoriglio sauce / ember roasted eggplant and onion $16
hazelnut ice cream / green apple / olive oil / lemon leaf meringue $7
ricotta tart / preserved winter citrus fruits / blood orange - rose sorbet $7
BY THE GLASS
Sofia Coppola Blanc de Blancs (can)
La Vis Pinot Grigio
Diana Ocone Falanghina
Corte Gardon Le Fontane Bardolino
San Felice Chianti Classico
Luigi Giordiano Langhe Rosso
La Casematte Nero D'Avola
BY THE BOTTLE
Tenuta Cocci Grifoni Colle -
Vecchio Offida Pecorino
Venica & Venica Sauvignon Blanc
Angelo Negro Arneis
La Vis Pinot Grigio
Speri La Roverina Valpolicella
Angelo Negro Pracchioso Nebbiolo
BEER & draft cocktails
bottles & cans
Real Ale: White, Lost Gold
BEER ON TAP
Strangeland Austinite Pilz
Bell's: Oberon Wheat
Real Ale: Devil's Backbone tripel
512: IPA, Pecan Porter
Rye Whiskey, China China, Cardamaro, Lime, Thyme
Vodka, St. Germain, Lemon, Housemade Orangina, Rosemary
PHONE (main): 737.222.6061
To Go Orders: 737.222.6010
23526 HWY 71 West
Spicewood, Texas 78669
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.
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.