WHETHER YOU LIVE in Meadow Pointe II or Epperson, the husband-and-wife owners of Bosco’s Italian-to-Go, located in the Freedom Plaza on S.R. 54 (near Curley Rd.), are proud to deliver their pizza and Italian specialties to your door.
“We’re one of the only pizza places that delivers both to Epperson and to all four areas of Meadow Pointe,” says co-owner Charles Frankulin. “If you have a Wesley Chapel address, we’ll deliver to your door.”
Charles and his wife Nancy, whose first date was their senior prom at Wesley Chapel High, took over a reasonably successful little pizza place two years ago next month and continue to put their own imprint on Bosco’s already pretty good menu.
The most recent additions include some that are, well…pretty unique.
“We wanted to have something that no one else in Wesley Chapel was offering and we decided to give gator a try,” Nancy says. “We now serve gator fettuccine Alfredo, gator on pizza and even something we’re calling ‘Swamp & Turf’ pizza, with both gator and steak.
Charles is quick to point out that, “People who say they don’t love gator because it’s usually too tough are usually talking about gator tail, which is tougher because their tails are so muscular. We’re bringing in tender gator belly, farm-raised in Louisiana.”
I certainly have always been one of those folks who has never been too impressed with the chewiness of gator tail, but I’ve also always been at least somewhat adventurous when it comes to food, so I gave both the Cajun-style gator fettuccine and Swamp & Turf pizza a try, and offered samples to senior video producer Gavin Olsen and sales assistant Janet Levins.
We all agreed that the gator is indeed tender and sweet, almost like a cross between lobster and calamari, but I definitely enjoyed it more with Bosco’s mild (not overly thick or cheesy) Alfredo sauce.
I definitely recommend giving it (or the chicken fettuccine Alfredo) a try.
I also really enjoyed Bosco’s new Tuscan-style tater tots, which are basted with a small amount of oil and baked in Bosco’s conveyor belt oven and come out crispy, with a hint of garlic (third photo from the top on the next page).
And, speaking of crispy, although they’re not a new menu item, I wanted to give a shout out to Bosco’s garlic knots. I’ve always preferred regular, crispy Italian bread to knots with my lasagne, meatballs (photo, left) or chicken parmigiana, but Bosco’s come out super-crispy, without overdoing the garlic. Nice!
Another tasty new menu item is the smoked mozzarella raviolis (photo, right), which are stuffed with the flavorful, smoky cheese and covered with Bosco’s zesty red sauce and fresh (not smoked) mozzarella.
The only new menu items we haven’t sampled yet are Bosco’s crispy boneless or bone-in wings with Frank’s Redhot Sweet Asian chili hot sauce. I’ve always loved sweet Thai chili sauce, so I’m sure Bosco’s oven-baked wings will be great with them.
And, even though Bosco’s hasn’t yet toyed with keto pizza, they do offer 14-inch gluten-free pizzas, for those who are reactive to gluten.
“We sell quite a few gluten-free pizzas every week,” Nancy says. “There’s a pretty steady number of regulars asking for them.”
Speaking of demand, although I didn’t get a great picture of them either, you have to try Bosco’s crispy cinnamon sticks with cannoli icing for dessert. Decadent! There’s also cannolis, cheesecake and tiramisu on the dessert menu.
To celebrate their second anniversary, the Frankulins are offering one-topping, 14-inch pizzas for only $7.99, with the coupon from Bosco’s ad on pg. 35 of this issue. Congrats, Nancy and Charles!!
Bosco’s Italian-to-Go (30122 S.R. 54) is open every day but Sun. for lunch and dinner, 11 a.m.-10 p.m. and until 11 p.m. on Fri. & Sat. For takeout or delivery orders or for more info, call (813) 907-2440 and tell Nancy and Charles I sent you. Or, visit BoscosItalianFL.com!