This is a favorite of the locals. The seating area is tight - very tight in fact - but the food is so, so worth it! I'm gluten sensitive and their gf pizza is amazing. In a town where very few restaurants have a wait, you can expect one here. And parking can be a bit tricky - there is some parking in the lower lot of the motel that you can use, yet even with that, you may find parking a challenge during their busy times.
Brandon T.
I had googled best Pizza in State College, Fascia Luna came up first. I was craving a delicious Thin and Crispy wood fired Cheese Pizza.....I have to report that I'm highly disappointed!!! It has way to much sauce, the cheese has a weird after taste, and it is not crispy at ALL!!! Wood fired should have some sort of crisp, makes me think they didn't cook it in the wood fire but used the gas oven instead. I'm so upset right now... I have to rate this 2nd worst pizza I have ever had, right above Dominos!! P.s Getting ready to drive to Snap Pizza to fix my craving!! Next time I will drive by this establishment on my way to Highway Pizza.
Thomas Smith
My wife and I are both gluten free. We each got a pizza and both were very good. Crust was thin and crispy, but good.
Food: 5
Service: 5
Recommended dishes: Gluten Free Pizza
Sherry Clark
One of the area's top restaurants.
Atmosphere: 5
Food: 5
Service: 5
Maggie M.
Great pizza and pasta. I was very surprised at how much they offered on their menu-everything from fresh oysters, to pasta, pizza, to salad and anything in between. Everything was prepared well and had good flavor.
Mary Schmidt
Delicious pizza. Good beer selection. Great service.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Faccia Luna Pizza
Margot Baumrucker
Cool rock and gold zone and I love it very very much cheaper than other people in the world
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Garlic Bread, Pie, House Salad, Salad
Angela R.
Good food. Usually solid service. The building itself is old and shows its age. The food is some of the best in State College.
Joseph A.
Bill and Mike still have the best "Italian Kitchen" in town! Buon Appetite: a consistent kitchen makes the restaurant for residence and Bill and Mike have had a consistent kitchen as long as we've lived here and we've been here since 1970!
Elizabeth Bragg
I have lived in State College for many years, and this is one of the few restaurants that I can say consistently serves delicious food: some of the best pizza and seafood (on the weekends) in State College. The pasta is fresh too. I highly recommend the angel hair with caper sauce and the house Dijon vinaigrette.
Great food. Lousy parking. Best pizza since I was in Italy. I am disabled and there are too few spaces.
Deb Messner
Awesome!
Atmosphere: 5
Food: 5
Service: 5
Nicole M.
Food was good! We had pasta dishes and pizza. Service was adequate. The ambiance is as expected for a pizza place next to an old hotel. I would recommend.
Mary Jane S.
From the moment you walk in the door, you feel like family. Absolutely amazing Italian food, pleasant & attentive staff and a overall happy atmosphere. The pizza is to die for!
Cleveland Johnson
(Review of pizza only.) SADLY, considered by many the best pizza in State College. While I would not disagree with that ranking--a sad testimony to how the taste of college students influences the cuisine of this town--I just can't take the sweetish red sauce and the rather odoriferous cheese (I'd guess: low-moisture mozz and provolone, pre-shredded and probably with additives). The margherita pizza (a useful basic standard for comparing pizza locales) is just another American cheese pizza here (with a little shredded fresh basil hidden under a thick layer of cheese). No fresh, pillowy-soft, white mozzarella -- traditional on a Margherita. (Fresh mozz is, however, available on a couple other pizzas, though used sparingly and combined with--and lost in--the regular cheese) or from the build-your-own option. The neapolitan-ish crust--light, airy, chewy (and *aspiring* to a puffy char)--is actually not bad, although stretched well ahead of time (see photo: for eventual assembly-line assembly)? Cudos for the wood-fired oven, but the quality of the product that goes into it needs attention. The prices suggest a higher-quality product than is being offered unassuming customers. Finally, in my opinion, a place like this should also have a good chianti available as its house wine.
This is a favorite of the locals. The seating area is tight - very tight in fact - but the food is so, so worth it! I'm gluten sensitive and their gf pizza is amazing. In a town where very few restaurants have a wait, you can expect one here. And parking can be a bit tricky - there is some parking in the lower lot of the motel that you can use, yet even with that, you may find parking a challenge during their busy times.
I had googled best Pizza in State College, Fascia Luna came up first. I was craving a delicious Thin and Crispy wood fired Cheese Pizza.....I have to report that I'm highly disappointed!!! It has way to much sauce, the cheese has a weird after taste, and it is not crispy at ALL!!! Wood fired should have some sort of crisp, makes me think they didn't cook it in the wood fire but used the gas oven instead. I'm so upset right now... I have to rate this 2nd worst pizza I have ever had, right above Dominos!! P.s Getting ready to drive to Snap Pizza to fix my craving!! Next time I will drive by this establishment on my way to Highway Pizza.
My wife and I are both gluten free. We each got a pizza and both were very good. Crust was thin and crispy, but good.
Food: 5
Service: 5
Recommended dishes: Gluten Free Pizza
One of the area's top restaurants.
Atmosphere: 5
Food: 5
Service: 5
Great pizza and pasta. I was very surprised at how much they offered on their menu-everything from fresh oysters, to pasta, pizza, to salad and anything in between. Everything was prepared well and had good flavor.
Delicious pizza. Good beer selection. Great service.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Faccia Luna Pizza
Cool rock and gold zone and I love it very very much cheaper than other people in the world
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Garlic Bread, Pie, House Salad, Salad
Good food. Usually solid service. The building itself is old and shows its age. The food is some of the best in State College.
Bill and Mike still have the best "Italian Kitchen" in town! Buon Appetite: a consistent kitchen makes the restaurant for residence and Bill and Mike have had a consistent kitchen as long as we've lived here and we've been here since 1970!
I have lived in State College for many years, and this is one of the few restaurants that I can say consistently serves delicious food: some of the best pizza and seafood (on the weekends) in State College. The pasta is fresh too. I highly recommend the angel hair with caper sauce and the house Dijon vinaigrette.
Atmosphere: 4
Food: 5
Service: 5
Restaurantji Recommends
Great food. Lousy parking. Best pizza since I was in Italy. I am disabled and there are too few spaces.
Awesome!
Atmosphere: 5
Food: 5
Service: 5
Food was good! We had pasta dishes and pizza. Service was adequate. The ambiance is as expected for a pizza place next to an old hotel. I would recommend.
From the moment you walk in the door, you feel like family. Absolutely amazing Italian food, pleasant & attentive staff and a overall happy atmosphere. The pizza is to die for!
(Review of pizza only.) SADLY, considered by many the best pizza in State College. While I would not disagree with that ranking--a sad testimony to how the taste of college students influences the cuisine of this town--I just can't take the sweetish red sauce and the rather odoriferous cheese (I'd guess: low-moisture mozz and provolone, pre-shredded and probably with additives). The margherita pizza (a useful basic standard for comparing pizza locales) is just another American cheese pizza here (with a little shredded fresh basil hidden under a thick layer of cheese). No fresh, pillowy-soft, white mozzarella -- traditional on a Margherita. (Fresh mozz is, however, available on a couple other pizzas, though used sparingly and combined with--and lost in--the regular cheese) or from the build-your-own option. The neapolitan-ish crust--light, airy, chewy (and *aspiring* to a puffy char)--is actually not bad, although stretched well ahead of time (see photo: for eventual assembly-line assembly)? Cudos for the wood-fired oven, but the quality of the product that goes into it needs attention. The prices suggest a higher-quality product than is being offered unassuming customers. Finally, in my opinion, a place like this should also have a good chianti available as its house wine.