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-- Reason to go: “Generations of Family Comfort Food,” aptly describes the menu of Mangino’s Pizzeria and olive oil bar. The neighborhood pizza stop draws customers from Bonita to South Naples. Stepfanie Carnavalla, from New York, a customer who knows her Italian food, said, “I love Mangino’s. I come in at least once a week for the soup and the pizza is delicious.” Originally a mom and pop grocery and pizzeria, opened 29 years ago in New Castle, Pa., the Naples location is the second store opened by owners, Chuck and Johanna Mangino. They will celebrate their one-year anniversary this March. A unique feature of the restaurant is an olive oil bar complete with flavorful bottles of their own private stock of 100 percent extra virgin oils, great for bread and cheese dipping. A catering menu is available with specialty party trays of menu selections, wings and their family tomato sauce. Pasta items and crusty garlic bread can also be added.

Future plans are in the works for franchising the successful venture.

-- On The Menu: For anyone from up north, a good pie — pizza, that is — is hard to come by. Mangino’s offers home-style pizza in varieties from eggplant, zucchini, meatball, broccoli, tomato, classic and a poor man’s pie (no sauce) to a potato pepper – all with toppings of choice. An interesting item further defines comfort food. It is a toasted bread loaf stuffed with either a giant meatball or cheese. Two fresh salads, tomato, basil and mozzarella and an “Italian Marketplace,” also serve as great pre-meal appetizers. Spinach or pepperoni rolls, stromboli or their signature sausage pie round out the menu. “Our customers love our sausage pie. It’s filled with sweet Italian sausage, baked egg, melted Romano and provolone cheese. And they go crazy for our Italian Wedding Soup — it’s the best,” said Tammy Yakubik, manager. The fragrant soup is an Italian version of chicken soup and is chock full of mini meatballs, diced chicken breast, escarole, celery, carrots, pastina and made with a whole lot of love. “The soup takes three days to make,” said Yakubik, “first the veggie washing and preparation, then rolling those tiny meatballs and then we let it cook all day. It is so popular that we make about 32 gallons a week. We also offer a free sample when you stop in.”

The dough, the basis for all pizzas, rolls and pies, is made fresh daily and is formed, pounded and pinched for that authentic hand made taste. It is a recipe that dates back 140 years.