We love the pig here at SCL. Love, Love, Love the pig.
Love it as a chop, as bacon, as sausage. Pork tenderloin, roasted pig, pork ribs – all swoon worthy. Pretty much wrap that pig in more pig and I’ll be over for dinner stat.
Did I mention the love for the pig?
Then it’s probably no surprise why I’m so in love with Geyserville’s epicurean delight a.k.a. Diavola Pizzeria & Salumeria. They cure their own salumi (Italian cured meats made mostly of pork). And they have a pig as their logo for gods sake. What’s not to love?
Diavola is the vision of Dino Bugica, former head chef at Santi Restaurant in Geyserville (soon to be relocated to Santa Rosa). His vision was a simple one: rustic Italian cucina povera (peasant food), using the best local ingredients, his magical wood-fired stove and his Italian heritage touch.
And I say: Bravo.
When you enter Diavola, the rustic yet refined decor is the first thing that gets you excited. Exposed brick walls, a salumi case at the front of the bar and house-cured meats hanging from the ceiling by meat hooks. Bare wooden tables, molded tin ceilings and the coup-de-grace: a gorgeous terra cotta colored wood-fired oven that is blazing at the back of the open kitchen. This is all sprinkled with quirky religious chotchke (think Mexico’s Day of the Dead meets Italy) and the feeling you just walked into a large Italian family’s dinner you forgot you were invited to (but of course are glad to have finally arrived).
Then comes the food.
See, beyond my addiction to the pig, I also have this one big hang-up ever since living in New York City and learning what real pizza is: it’s all about the crust. And Diavola won my heart over when they became the first restaurant this side of the New York state line to finally give me what I’ve been longing for these past 6 years: a thin crust pizza with crusts that crunch. Apparently, it’s all about the olive oil.
Some favorite eats at Diavola: The Salsiccia Pizza (house sausage, red field onions & pecorino cheese), the grilled Caesar Salad, the Salumi & Cheese board (all house-cured meats ‘just like Nonno likes’) and the Ham-Egg Panini. I’ve only been to lunch a few times thus far, but you can check out their dinner menu here. I’m sure it’s divine.
The wine list is also impressive with an array of Italian selections, including many by the glass selections and all are more than affordable (be sure to try to Barbolino Lambrusco with your salumi plate – a sparkling red with zingy plums & black fruit). Last, but not least at all, is the house-made hot sauce they serve alongside your pizza – I’m not sure of the ingredients, but I know I’m in love and can’t get enough. Just be sure to shake well before pouring.
Diavola is located along the (small) strip of old buildings that comprise downtown Geyserville, a quaint little town in the heart of Alexander Valley. Next time you’re headed to Sonoma County for a day in wine country, do yourself a favor and push yourself a little further north than you usually go. Alexander valley is a gorgeous back road kind of wine country with some fabulous wineries, both big and small. Just remember that when you’re done wine tasting for the day, all good roads lead to the pig.
Diavola Pizzeria & Salumeria: 21021 Geyserville Ave. Geyserville, CA; 707-814-0111
Great review, but it’s Diavola, not Diavolo
Ha! You’re right Kim – thanks for the correction. I’ve been going here since they opened and somehow Diavolo always stuck in my head. Must have been the devilish religious chotchke that is scattered throughout (sounds like Diablo). Thanks for reading!
This place is Glorious. I moved away from sonoma county about ten years ago, so i never would of thought a place like this would be in geyserville. I am sure gals my best friend and a waitress there told me about it. I highly recommened this place.