First-generation American family brings classic Italian flavors to McKinney

To the Cavalli family, pizza is a serious business. Their love of the dish coupled with their Italian heritage inspired the Cavallis to open their own pizzeria, focusing on the best ingredients while adding flair to classic recipes.

Michela Cavalli and her family are first-generation Americans who, upon moving to the Dallas/Ft.Worth area, failed to find a pizza restaurant up to their standards. So founders and family members Paolo, Clara, and Michela Cavalli decided it was time to open their own. They started importing flour, fresh tomatoes and specialty buffalo mozzarella from Italy in an attempt to bring a new taste to classic fare.

The first Cavalli Pizzeria Verace Napoletana opened in Irving in 2007. The original location offers a quick-serve atmosphere in which patrons order meals from the counter and can grab a seat and a quick bite. But in 2010 the Cavalli family brought its dining experience to McKinney when the second Cavalli Pizzeria opened in Adriatica on the city's west side.

"We chose McKinney because we loved the area," Michela said. "As a matter of fact, we moved to McKinney shortly after starting construction in Adriatica—and what a complex. It reminds us of our towns in Europe. McKinney and its residents offered a different type of clientele that we wanted to reach out to."

The McKinney location offers a full bar and wine list as well as table service and an expanded menu including Italian tapas. The menu is highlighted with small flames next to Cavalli family favorites, making it easier to choose a chef favorite. The closeness of the tables could allow visiting with neighbors and sharing favorite dishes.

"My favorite thing on the menu, honestly, and what sets us apart from the rest of the pizzerias around here is the margherita pizza," said Michela, who runs the kitchen at the McKinney location. "I love pizza; I love making pizza; and I love cooking pizza. The sauce is from imported tomatoes straight from Italy, fresh basil, [and] drizzle of olive oil, and the best thing is our homemade fresh mozzarella. Can't beat it. Our dough is leavened for 24 hours to make sure it has the right, soft consistency. We take a lot of pride in our work, and we are always perfecting our recipes in order to make a better product."

The Cavallis' dedication to their craft can be seen in their kitchen—the family insists on baking their pizza in a 900-degree, wood-fueled oven to give their pizzas flame-blackened crust.

The restaurant is closed Mondays but is open for both lunch and dinner Tuesday through Saturday and for dinner only on Sunday. For a closer look at the menu or for more information, visit cavallipizza.com.

Cavalli Pizzeria Verace Napoletana, 6851 Virginia Parkway, 972-540-1449, www.cavallipizza.com

Hours: Tue.-Thu. 11:30 a.m.-3 p.m. and 5-9 p.m., Fri-Sat. 11:30 a.m.-3 p.m. and 5-10 p.m., Sun. 5-9 p.m.