Bringing a taste of Sicily to Sandy

Published 12:00 am Friday, June 5, 2020

Paola’s Pizza Barn has long been a destination in Sandy for after-game pizza parties and family gatherings. Now, Stephen Ferruzza of the well-known Al Forno Ferruzza in Rhododendron, has brought a new flavor to the Paola’s kitchen by adding some of his authentic, thin-crust pies to the menu.

Ferruzza’s additions to Paola’s offerings was marked by a soft opening Thursday, April 16. You can now order both Ferruzza- and Paola-style pies for delivery and take-out.

“People got used to Paola’s style of pizza over 43 years,” Ferruzza said.

Ferruzza’s philosophy, he explained, differs quite a bit from the Paolas’, so this partnership brings more variety to the Sandy food scene.

Where Paola’s serves a thicker-crusted, topping-heavy pie, Ferruzza noted that his pizzas put a focus on organic, locally sourced ingredients.

“It’s important to me how the food is grown and the fuel you use affects how you feel when you eat it,” Ferruzza said. “There’s medicine in food and eating healthy, good food. There are not really many food choices when it comes to organic, high-quality food in Sandy. We build relationships with local farmers for meats and veggies. A community should be about raising your community up by (sourcing food locally).”

Like the Paola’s, Ferruzza’s traditions in the kitchen are very rooted in family. Ferruzza’s father taught him to make authentic Italian pizza, inspired by his upbringing in Sicily, and Ferruzza plans to teach his children.

Ferruzza opened his first restaurant in Portland and was there for seven years before opening shop in Rhododendron in 2013.

“(By bringing my recipes to Sandy,) I wanted to improve on Paola’s family tradition,” Ferruzza said. “We’re bringing back this Italian, old-world style pizza.”

While Paola’s proclivity for staples like pepperoni and very cheesy pies appeals to many of the regulars, Ferruzza likes to play with flavor profiles by using ingredients like pesto, feta cheese and morel mushrooms.

“All of the things you do have intention and that transfers to the food,” Ferruzza said. “My goal is to make really high-quality food for a reasonable price. The people in Sandy, I think, are seeking out a food choice that’s not been available. Bringing it into Sandy wasn’t something I planned, but I see the potential.”