Pour Decision #13: Signature Pizzas at Donatina

& Gluten-Free Options Galore!

Last Tuesday night, my mom and I went out for a ‘slice’—as we New Yorkers say. But these weren’t your ordinary cheese slices. Instead, they were unique and flavorful, featuring ingredient pairings I’d never think to put together. What made it even better? Nearly the entire pizza menu could be made gluten-free. I hadn’t had pizza in months, but this satisfied my craving—and I didn’t miss the classic cheese slice one bit.

The restaurant in question is Donatina Pizza, a standout pizza parlor on the edge of Patchogue Village. Donatina brings upscale, inventive pizzas, hearty plates, and appetizers to locals. It’s the kind of place that belongs on Diners, Drive-Ins and Dives—so hop in your car and take a ride to Flavortown, because Donatina is where it’s at.

Donatina looks like your typical pizza shop—pies on display, a handful of wooden tables and booths, pizza ovens, and of course, Coca-Cola fridges. A generously sized mahogany-hued wooden bar lines the back walls, perfect for eating and mingling, while neon signs and food imagery add charm, adorning the shiny black tile and pistachio green walls. But the real star of the show? The custom red penny tile pizza oven, where the magic happens. At first glance, you wouldn’t expect the level of service and flavor that comes out of that kitchen.

When the menu was set down in front of us, my eyes couldn’t help but wander. I had no idea what I wanted—everything looked so good. Even beyond what my mom and I ordered, there were plenty of standout options. A few pizzas that caught our eye:

• Johnny Gavone – Pepperoni, red onion, burrata, Mike’s Hot Honey, and basil.

• Rosemary Ham & Figs – Taleggio cheese, pecorino Romano, drizzled with EVOO and Mike’s Hot Honey.

• Brussels Sprouts & Bacon – Shaved Brussels sprouts over a garlicky béchamel sauce, smoked mozzarella, and pecorino Romano.

• Spicy Nashville Chicken – Topped with pickles and coleslaw.

We ordered the Caprino & Pistachio and Cacio e Pepe pies, served on the lightest, crispiest gluten-free crust I’ve ever tasted. In my experience, gluten-free crusts often lack flavor, turn mushy, and ruin the texture of the pizza. But this crust held up. It stayed utterly crispy with every single bite. And at this point in time, my faith in gluten-free crust had been restored.

The Caprino & Pistachio—oh my goodness gracious. When my mom said no other pizza could top this one, she was damn right. We took one bite, locked eyes, and burst into laughter. It was that good! Served atop the, ‘restored-my-faith-in-gluten-free-options crust,’ was a heavenly mix of melted goat cheese, thinly sliced red onions, aged provolone, and toasted pistachios, all finished with a delicate drizzle of truffle honey. Who would have thought to put these flavors together—let alone on a pizza? Well, owner John Peragine did. And I savored every single bite.

The saltiness of the goat cheese, the nuttiness of the provolone and pistachios, the slight bite from the red onions—each element worked together in effortless cohesion with the truffle honey. I cannot recommend this pie enough, and next time, I’m ordering the whole thing for myself.

In addition to the life-changing Caprino & Pistachio pie, we ordered the Cacio e Pepe with guanciale. I love Cacio e Pepe. It’s been trending for a while, but I never think to order it at a restaurant. It’s easy enough to make at home, and when I eat out, I prefer to order dishes I wouldn’t typically make myself. As a pizza, though? That was an opportunity we couldn’t pass up.

This pie featured a creamy layer of pecorino Romano, a generous dusting of freshly cracked black pepper, a drizzle of extra virgin olive oil, and thinly sliced, salty guanciale. Traditionally, Cacio e Pepe is served with chunks of guanciale, but here, the meat was sliced thin, like bacon strips, making it delightful in every way. The umami of the guanciale paired beautifully with the rich, pungent pecorino and the bold bite of black pepper. It’s simple, yet utterly irresistible.

One thing about my mom and me—we don’t just come to a restaurant and order entrées. We eat with our eyes, which are almost always bigger than our stomachs. But with food this good, who minds a doggy bag?

To start, we ordered the chopped salad, dressed in my second-favorite dressing (right behind ranch): red wine vinaigrette. The acidity of the vinaigrette paired perfectly with the many, many toppings—cherry tomatoes, diced cucumbers, red onions, roasted red peppers, artichoke hearts, Kalamata olives, garbanzo beans, and crumbly feta cheese. You really can’t go wrong with a chopped salad!

Next, we ordered the gluten-free capellini cake. Yes, capellini, as in the pasta. Deep-fried to golden perfection, smothered in a decadently smooth vodka sauce, and finished with freshly shaved Parmesan and basil. It resembled a slice of fried cake! Hey Mom, if you’re reading this—for our birthday, let’s get a full capellini cake to celebrate. (Yes, we share a birthday.)

Also, because this ‘pizza place’ is so innovative, I wanted to share the unique weekly specials—which is a testament to their creativity in the kitchen. It takes a true mastermind to craft unconventional combinations and bring great food to life, and at Donatina, they do it effortlessly.

• Chicken Piccata Hero – Egg-battered chicken breast, lemon caper aioli, arugula, tomatoes, and mozzarella on toasted hero bread.

• Four-Cheese Ravioli – Served in a rich braised short rib ragù and topped with pecorino Romano.

• Calamari Fra Diavolo Pizza – Neapolitan wood-fired pizza with pancetta and herbed breadcrumbs.

Donatina doesn’t just make pizza, they craft unforgettable experiences. And one of my favorite parts of this experience? Even though I ate until I was absolutely stuffed, I didn’t leave feeling sick. Most of the time, after indulging in heavy, carb-filled foods like pizza or bread, I’m launched into a food coma. And not the good kind. But here, I left feeling completely satisfied, and happy as a clam. Speaking of clams, Donatina’s Long Island Clam Pie is back—loaded with fresh clams, four cheeses, garlic, oregano, bacon, and parsley, serving up mouthwatering bites in every slice. I’m not usually a clam person, but I trust this pie wouldn’t disappoint.

The menu is expansive, in the best way. Sometimes, a large menu can be overwhelming, making it hard to choose. But at Donatina, it gives you incentive to come back for more—which I will be doing until I’ve tried every single pie they offer. Even the clam pie!

Oh, and I’m pretty sure I spotted wine on tap—which never fails to fascinate me. Safe to say, I’ll be indulging next time I go. Because hey, pour decisions, right?