Picciocchi’s Pasta: Fresh‐Made Italian Soul in the Heart of Scranton
Picciocchi’s Pasta has traded its cozy Clarks Summit digs for some seriously grand new quarters inside downtown Scranton’s historic Oppenheim Building at 114 Wyoming Ave. Owners Stefano and Kristy Picciocchi—he a native Genovese pastaio, she the engine that keeps service humming—quietly opened the doors in mid-December 2024, bringing with them the same commitment to hand-made pasta that earned a loyal following up the hill. Their new space adds a sleek full bar, an expansive dining room lined with picture-windows into the pasta lab, and a grab-and-go market stocked with frozen pizzas, sauces, and trays of lasagna that ship nationwide.
The Vibe
Sunlight pours through the front windows and bounces off white subway tile, brass fixtures, and neat rows of bronze-die extruders. From a two-top you can watch linguine tumble out of the machines while bartenders stir Negronis on a Carrera-marble bar top. Whether you’re sneaking in for a quick lunch, meeting friends for prosecco flights, or staging date-night under the soaring tin ceiling, the room feels equal parts Italian mercato and modern bistro.
Slice Stop: “Pizzata” Square
On the lunch counter sits a tray of thick, focaccia-ish squares they simply call Pizzata. My pick was a tomato-forward slice that looks like Philly tomato pie but eats like Roman al taglio crossed with a NEPA Sicilian. The under-crust is crispy yet still light, supporting a tangy sauce punched up with pesto, cracked pepper, good oregano, and a whisper of Calabrian heat. No gooey cheese blanket here—just bold, bright Italian flavors riding a lively crust.
14-Inch Margherita
I tried the 14″ Margherita pizza at Picciocchi’s, and it left quite an impression. The sauce was crafted from rustic, high-quality Italian tomatoes that delivered a beautiful tang, deep flavor, and just the right amount of acidity. The fresh mozzarella was generously applied and showcased a creamy, smooth texture with a pleasant chew and light, milky flavor. It melted beautifully and played harmoniously with a drizzle of high-quality extra virgin olive oil, bringing the whole bite together in a refined, balanced way.
While Picciocchi’s leans into traditional Neapolitan technique, this pie had some crossover elements that made it more NEPA-centric in style—something I think local pizza fans will appreciate. The bottom crust was baked a bit crispier than what you might find in a classic Neapolitan, offering just enough structure to hold the slice with a slight fold, no fork and knife required. There was still some signature Neapolitan flop, but it wasn’t excessive. The proportions also leaned more local: a vibrant and generous layer of that beautiful sauce and plenty of fresh mozzarella on top. Overall, this pizza was expertly executed, thoughtfully balanced, and a great fusion of tradition and regional taste. I was really impressed.
Want to know what the best pizza sauce is? I tested, ranked, and scored them all! Here are my Pizza Sauce Rankings!
Build-Your-Own Pasta & Meatballs
If you can pry yourself away from the pizza menu, choose any pasta, sauce, and side. I paired thick-cut linguine with their spicy red and a side of meatballs. The noodles arrive silky and toothsome; the sauce carries a medium burn and enough texture to cling to every groove; the meatballs are firm, beefy, and herb-forward. It’s the kind of plate that reminds you why fresh pasta matters.
Final Thoughts
Friends kept hyping the ’Nduja pie, and after tasting both the square slice and the Margherita I get the excitement: Picciocchi’s isn’t content to sling commodity pies. Every element—from tomato selection to the long ferment on the dough—feels considered and balanced. Ingredient quality is top-shelf, execution is fearless, and the space itself invites lingering.
Picciocchi’s Pasta has always been about honoring tradition with integrity; the Scranton address simply gives them a bigger stage on which to do it. If you haven’t been yet, bring an appetite—and maybe a cooler for the ride home.
READ: What is the Difference Between Old Forge Pizza and Pan Fried Sicilian Pizza?
Rating the Neapolitan Pizza
- Restaurant: Picciocchi’s Pasta
- Address: 114 Wyoming Ave, Scranton, PA 18503
- Dine In/Take Out: Dine In
- Pizza Ordered: Neapolitan Margherita Pizza
- Date: July 2025
| Rating Category | Rating Score |
|---|---|
| Crust | 7.9 |
| Sauce | 8.7 |
| Cheese | 7.8 |
| Taste | 8.1 |
| Crispy/Cooked Properly | 7.7 |
| Value | 7.5 |
| Overall Rating | 8.0 |
Pizza is Similar to: Bar Pazzo
Rating the Square Tomato Pizza
- Restaurant: Picciocchi’s Pasta
- Address: 114 Wyoming Ave, Scranton, PA 18503
- Dine In/Take Out: Dine In
- Pizza Ordered: Pizzatta Square Pizza
- Date: July 2025
| Rating Category | Rating Score |
|---|---|
| Crust | 7.9 |
| Sauce | 8.2 |
| Cheese | N/A |
| Taste | 7.9 |
| Crispy/Cooked Properly | 7.9 |
| Value | 7.5 |
| Overall Rating | 7.9 |
Pizza is similar to: Altomonte’s
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