A piece of Italy in the SLO Public Market, Torricella Pizzeria has a menu that will make your mouth water. With an emphasis on fresh, simple, and traditional ingredients in their pizzas, pasta, and Italian salads, their menu is a love letter to Torricella. Their food is based on classic Italian dishes with a modern twist.
Mason Bacot, Owner & Operator, has been working in the restaurant industry on the Central Coast and beyond for over a decade. His love for restaurants quickly snowballed as he was working his way through school, and he found himself managing Ventana Grill in Pismo Beach at the age of 21. Hungry to learn all aspects of restaurants, he decided to travel to learn more about the restaurant industry. He moved to Maui, Hawaii, and managed Roy’s Hawaiian Cuisine, then to Washington DC, working for Eric Ziebold at Kinship and Metier, a Michelin Star-rated restaurant. After moving back to the Central Coast, he opened a small café and worked as the general manager. Mason always aspired to be an owner/operator of a small restaurant, and is now happy to run Torricella Pizzeria
For Inquiries, Contact Mason Bacot firstname.lastname@example.org
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