- Smaller portions. Our Ingredients are Pretty Amazing Chicken, pork, and beef raised without antibiotics. $10 — PASTA — — Tagliatelle with Pesto — Fresh tagliatelle pasta, basil, spinach, arugula, pistachio, cream, EVOO, parmigiano reggiano. Or something else we make. Read More. The Ciao Down truck began its life in Denver Colorado where we began our journey into the world of great pizza. Repost from @semolinaartisanalpasta • New olive oil from @olivetruck available for pickup. CIPOLLA ROSSA PIZZERIA. 443 Fore St, Portland, ME 04101-4025 +1 207-358-7830 Website Closed now : See all hours COVID-19 Update: This restaurant is only available for takeout or delivery at this time. Cipolla Rossa is a Family Run Wood Fired Artisanal Pizza Experience, on Wheels, for Special Events & Much More! Food Truck . Or a bowl. Bold flavors like wild truffles, Hatch chiles, and Gouda cheese. After meeting with local pizza shop owners in Denver and discovering the vast world of pizza, it was time to hit the road in our new mobile kitchen to bring our signature flavors back to Tucson. Served with a side of freshly baked rosemary focaccia bread. Fior di latte mozzarella, fresh basil and tomato on a bed of arugula. Bring down the broken food system by heating up a frozen burrito. Tasty flour tortillas for our hand-rolled burritos. was also great with a huge amount of fresh salmon over rice, topped with roe, red onions and what looks like seaweed strips. Although food trucks are often seen as a stepping stone to a brick-and-mortar restaurant, many chefs and restaurateurs are now reversing that trajectory, using trucks to help save their restaurants. $12 Fresh cage-free eggs. Proudly Serving Delicious Neapolitan/ NY Style Pizzas, Made with love by Hand using the Freshest Seasonal Ingredients Available. Topped with olive oil, a dash of salt and balsamic glaze. If you live in or around Pasadena, CA, you can stop by @semolinaartisanalpasta and get our Olive Truck’s most awarded-high in polyphenol Tuscan Blend EVOO along with great pastas that is being crafted by food artisan Leah Ferrazzani.