Welcome to Ragazzi's Pizza & Restaurant
Formerly operated as Alfonso’s Pizza & More, Ragazzi’s is located at 3201 Edgewater Drive, Orlando, FL 32804.
Ragazzi's is not related to any other restaurants anywhere. Unfortunately, the restaurant that opened up where Scruffy Murphy's used to be has caused a bit of confusion among College Park residents.
Without meaning to go into too many details, we thought we'd give you a quick explanation of how Ragazzi's came to be. We bought Alfonso's Pizza & More back in 2007. We continued to operate the restaurant as Alfonso's for a while. In October 2010 we opened the newly remodeled Alfonso's literally next door to where the old Alfonso's used to be. Sometime in 2011 we started using our new name, Ragazzi's. A lot of people still refer to us as Alfonso's since we operated as Alfonso's for many years.
We recently learned that the original owner of the Alfonso's Pizza & More restaurant we bought, is back in College Park operating a restaurant that uses "Alfonso's" as part of its name. Even though we have nothing to do with that restaurant, we're sorry for the confusion it has caused. We're working to resolve it as soon as possible.
At Ragazzi's, just like when we operated as Alfonso's, we are committed to providing our customers with great food, great drink specials and friendly service. There is a big difference between franchise stores, chains, and Independent Family Owned Pizzerias. It is a difference one can taste at Ragazzi’s in College Park. We use only the best cheeses, sauces and flour money can buy. We use the freshest meats, vegetables and ingredients on the market. Just about everything we have on the menu is made to order. We bake our own bread daily.
Additionally, we have 12 specialty and craft beers on draft that complement our food wonderfully as well as a full liquor bar. We offer great Happy Hour Specials. Our Happy Hour is daily Monday – Sunday from 3:00 PM to 6:00 PM.
"At Ragazzi’s the crust was just about perfect. It was not the least bit doughy, the thickness was exact to within millimeters of what a pizza crust should be, and it had just the right balance between crispness and elasticity that allowed a slice to be folded for mouthal insertion.."