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 Why is Bubamara Pizza and Pasta the best in the city?
Because we make pizzas and pasta the old-fashioned way. It's European-syle cooking with a modern twist. All of our pizzas are pulled by hand. The dough, sauce, and all of the pasta sauces are made by hand when you order. Even our sausage is homemade. It is our goal to take the machines out of cooking. Food is not just a product, but rather it gives energy and is a reason to live. All orders are made fresh and with love. People compare my pizzas and pastas with art because every ingredient is in balance—Bubamara pizzas and pastas not only have a great taste, they are also lovely to look at. |
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The reward is the feedback that I get from my customers and from media exposure (Chicago Magazine, The Chicago Reader, Time Out Chicago...). This year, we are dedicating ourselves to improving our customer service.
We hope to strike a balance between our old-world philosophy and the demands of 21st century life by improving our delivery service. We hope that you will give us a try and are sure that you will not be disappointed.
"People eat to live, but from my perspective they should live to eat!"
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Inventive Pizzas, Salads, and Pastas
At Bubamara Pizza & Pasta, we have invented specialty pizzas that you won't find anywhere else in Chicago, like the Quattro Stagioni and the stuffed crust extravaganza Pizza Bubamara. All of our pizzas are made with the freshest cheese, hand tossed dough, and our very own signature zesty sauce. Build your own pizza from an amazingly complete list of only the freshest toppings, from asparagus to zucchini—even peaches, cherries, and blackberries. Start out your meal with one of our creative salads tossed in our own homemade vinaigrette. Our colorful, delicious pastas are all made fresh to order in vegetarian, chicken, prosciutto, or seafood varieties. We welcome you to try our pizzas, salads, and pastas to find out why they are the best in Chicago. Visit our location in the Ravenswood - Lincoln Square area or call 773.334.2633 to place your order now. |
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