Menu Lists this pie as a hand tossed Gourmet Pizza. Touted as “A home town favorite”. Olive oil, Italian spices, garlic, prosciutto, & capicolla, topped with provolone cheese. Perhaps I hail from a WAY different Italian town!? My Nona would have withered way in shame before serving this pie to anyone. I took half of the 6 cut pie home so that I could weight the meat topping. It came in at 0.30 of an ounce. So is the standard for a gourmet pizza 6/10th’s of an ounce of toppings? I found one tidbit of capicolla on this pie and the ham just looks like ham. It does not appear to me to be Parma ham. Yes, I could be wrong. However, I’m a fair judge of technicalities where foodstuffs are concerned. The waitress asked how the meal was and I told her. My pie was tasty but, it shouldn’t be called a gormet Italian meat pie because it was nearly devoid of Italian meat. She said she would pass along my sentiments. A man who I guess to be the owner(because his pictures with the rich or famous are all over the walls) swaggers up to the table and asks “What’s the problem”. I repeated my opinion, verbatim. He said “it’s there”. Obviosly needing to prove his customer wrong rather than listen to my feelings. Ok, so, yeah 6/10th’s of an ounce of some kind of meat was on this 10" gourmet Italian pie. By FDA standards it qualifies as being an ingredient. PLEASE don’t puff up yer pin feathers here and go running for this mistake of an Italian pie!