Dino Sforza Builds on the Long Legacy of Mario the Baker with New Menu Offerings
Italian food decades ago consisted of traditional spaghetti and meatballs, sausage and peppers, eggplant or veal parmigiana, stuffed shells and baked ziti.
In the skillful hands and imagination of Dino Sforza, Italian food is transformed into more sophisticated and creative dishes to satisfy the evolving palette of the American consumer. “Italian food has come a long way,” according to Sforza, owner of Mario the Baker in Stamford. “I still love the traditional food. It’s still delicious, said Sforza, who continues to serve comforting Italian classics while introducing mouth-watering modern Italian cuisine destined to become classics for Mario the Baker’s patrons.
The neighborhood pizzeria restaurant has served authentic Italian food since it was opened in 1970 by Tommy Villani. The restaurateur was an early inspiration to Sforza, who moved to the United States from his native Bari, Italy in 1973. He was 13-years-old and lived down the street, and his older brother, coincidentally named Mario, worked for Villani. “I knew how to make pizza when I was 13-years-old. I’ve been in this business since I was 13-years-old,” said Sforza, who comes from a family of chefs and restaurant owners. He grew up sweeping floors and washing dishes. “I did it all,” he said.
Sforza was a frequent visitor to Mario the Baker and it was back then he set a goal of one day owning his friend’s successful establishment. That opportunity came four years ago when Sforza took over the business, building on Villani’s legacy by keeping the classics but putting his own unique spin on the menu. “I didn’t replace anything. I added some new and different dishes to what was already there,” said Sforza, who is about to introduce even more choices to the menu.
Among the new items are Stromboli, risotto, a wider variety of chicken, fish and seafood dishes, an assortment of homemade pastas, flat breads (think Sicilian-style pizza, Sforza said), and panzerotti, which Sforza predicts will become very popular. He described it as a fried calzone with a twist; some of them filled with traditional mozzarella and tomato sauce and others stuffed with Nutella and cannoli cream.
“When people think of my food I want them to think of it like going to an ice cream shop or a candy store. It’s the kind of food that brings a smile to your face and that you want to share with friends and family,” Sforza said.
Mario the Baker has always provided its guests with a casual, friendly atmosphere and excellent service, although indoor seating is currently limited. Wine and beer is served. Sforza said they also offer curbside pick-up, delivery, and customers are welcome to walk in to pick up takeout orders. The flavors from Mario the Baker’s kitchen are also available in its catering menu. “We handle every catering order with the care and precision it deserves. We make everything fresh just for you. Same day ordering is available.”