Francesco's Ristorante & Pizzeria
(407) 960-5533 Reserve a Table
Palermo, Sicily → Maitland, Florida

Scratch-made Italian, straight from the wood-fired oven.

Chef Francesco trained in Palermo before bringing a boutique scratch kitchen to South Orlando Avenue — house-made pastas, a 700° wood-burning oven, and a wine list built for the table.

Reserve a Table View the Menu
2012Est. in Maitland
700°Wood-fired oven
PalermoChef's hometown
A wood-fired pizza fresh from a brick oven
Photo: winecountrymedia, CC BY 2.0

700° Wood-Fired

13″ pies for the dining room, 16″ for take-away, baked to order.

Scratch Kitchen

Sauces, dough, and pasta made in-house every morning.

Curated Wine List

Italian sparkling, white, red, and reserve bottles.

Private Events

Catering, the Wine Room, and in-home private chef dinners.

Forget the trip across the ocean to Italy — authentic Italian cuisine has never been closer. West Orange Times & Observer Read the review →
“Excellent option for upscale-casual,” with service the paper called sincere and engaged. Orlando Sentinel Read the review →
Our History

From a pastry chef's kitchen in Palermo to Orlando Avenue

Chef Francesco grew up in Palermo, Sicily, born in 1976 into a family that already lived in the kitchen — his father worked as a pastry chef, and helping out at home became the earliest form of culinary school. That early exposure turned into a formal one: between 1996 and 1998, Francesco trained at Instituto Alberghiero, a culinary institute in Palermo, where his focus sharpened on seafood, fresh fish, and risotto.

That Sicilian foundation is still what shapes the kitchen today. Everything that can be made from scratch is: pasta, marinara, and pizza dough are all done in-house daily, every pizza passes through a 700° wood-burning oven, and the pesce fresco del giorno changes with what's fresh rather than a fixed rotation. Francesco's opened its doors in Maitland in 2012 and has been run on that same standard ever since.

Fresh tomatoes and herbs, the base of a scratch kitchen Photo: jeffreyw, CC BY 2.0

“Forget the trip across the ocean to Italy.”West Orange Times & Observer, on opening in 2012

BornPalermo, Sicily · 1976
TrainingInstituto Alberghiero, Palermo · 1996–1998
SpecialtySeafood, fresh fish & risotto
OpenedMaitland, FL · 2012
Oven700° wood-burning, dough & sauces made daily
Our Menu

Lunch & dinner, scratch-made every day

The full menu, exactly as served — no prices are published on the current site, so none are shown here either. Ask your server, or we can add pricing to this page before launch.

Spaghetti and meatballs, topped with shaved parmesan Photo: jshj, CC BY 2.0

Served 11 a.m.–3 p.m., Monday–Friday

Salads

Chicken Caesar

Romaine lettuce, shaved Romano cheese, homemade crostini and grilled chicken, tossed with Caesar dressing.

Salmon Salad GF option

Salmon served on our traditional house salad.

Caprese Veg GF option

Sliced fresh mozzarella, sliced tomato, roasted red peppers, and basil, seasoned with extra virgin olive oil & balsamic glaze.

Pollo Milanese

Bed of spring mix topped with fried chicken, fresh tomato & red onion.

Panini Served with choice of house or Caesar salad.

Panino Porchetta

Rolled pork roast with fresh sliced tomatoes, arugula & mozzarella.

Panino Campagnolo Veg

Grilled eggplant, roasted red pepper, sun-dried tomato, plum tomato, mozzarella & pesto.

Panino Con Polpette

Meatballs, house made marinara, and mozzarella.

Panino Con Pollo

Lightly breaded fried chicken with house made marinara and mozzarella.

Panino Chef Francesco

Fresh mozzarella, prosciutto crudo, and sliced Roma tomato.

Entrées Served with choice of house or Caesar salad.

Lasagna Bolognese

Old-fashioned meat lasagna with layers of béchamel & traditional Bolognese sauce, baked to perfection.

Vegetable Lasagna Veg

Layered with fresh broccoli, peas, zucchini, spinach & mozzarella, topped with house alfredo.

Melanzane Parmigiana Veg

Thinly-sliced eggplant, mozzarella, ricotta & tomato, topped with basil & marinara. Served with rigatoni.

Pollo Parmigiana

Lightly breaded chicken breast, pomodoro sauce & mozzarella. Served with rigatoni.

Burrata Pasta Veg

Yellow & red tomatoes with choice of pasta, topped with burrata cheese.

Pizza Pollo Parmigiana

Chicken cutlet, shaved parmigiano, Italian sauce, mozzarella, basil & balsamic glaze.

Rigatoni al Pesto Veg

Basil, pine nuts, garlic, Romano cheese & extra virgin olive oil.

Angel Hair with Meatballs

Angel hair in pomodoro sauce with meatballs.

Rigatoni alla Vodka Veg

Broccoli & sun-dried tomatoes in vodka sauce.

Stromboli

Sausage, pepperoni, red onion & green pepper, with a side of house marinara.

Pizza Margherita

Mozzarella, house pizza sauce & fresh basil on 13″ dough — 700° wood-burning oven.

Pizza of the Day

Changes daily — lunch only.

Pesce Fresco del Giorno

The day's fresh catch.

Sun–Thu 3–9 p.m. · Fri 3–10 p.m. · Sat 11 a.m.–10 p.m.

Antipasti

Antipasto Italiano

Giardiniera, cannellini beans, caprese, prosciutto, green olives, artichoke, parmigiano & roasted marinated vegetables. Single or double portion.

Calamari Fritti

Fried calamari with a side of fresh house made marinara.

Gamberoni Siciliana

Fresh shrimp in extra virgin olive oil, garlic, capers & cherry tomatoes.

Insalate

Caprese Veg

Fresh mozzarella, tomato, roasted red pepper & basil, olive oil & balsamic glaze.

House

Fresh tomato, red onion & kalamata olives on spring mix, chef's house dressing.

Traditional Wedge

Iceberg, green olives, diced tomato, crumbled gorgonzola & parmigiano.

Caesar

Romaine, shaved Romano & homemade crostini, tossed with Caesar dressing.

Insalata di Carciofi

Grilled artichoke, fresh pear, tomato, red onion, Parmigiano-Reggiano & green olives.

Flatbread Gluten-free crust available on request.

Napolean

Sausage & broccoli rabe, topped with cherry tomatoes.

Fiorentina Veg

Fresh mozzarella, tomato, basil, sautéed spinach & olive oil.

Pollo

Grilled chicken, spring mix, peppers, caramelized onion, tomato, mozzarella & pesto.

Sicilian

Smoked salmon, arugula, capers, caramelized onion & lemon butter dressing.

Wood-Fired Pizza 13″ in house, 16″ to-go — baked at 700°.

Pollo Parmigiana

Chicken cutlet, shaved parmigiano, Italian sauce, mozzarella, basil & balsamic glaze.

Margherita Veg

Mozzarella, house pizza sauce & fresh basil.

Italiana Veg

Mozzarella, Romano, plum tomatoes, pesto & garlic.

Bianca Veg

Ricotta, mozzarella, Romano, parmigiano, basil & oregano.

Carne Pazza

Pepperoni, sausage, ham, mozzarella & house pizza sauce.

Calabrese

Mozzarella, house pizza sauce & imported spicy salami.

Campagnola Veg

Grilled zucchini & squash, eggplant, roasted red pepper, spinach & mozzarella.

Quattro Stagioni

Ham, mushroom, roasted red pepper & artichoke.

Secondi

Melanzane Parmigiana Veg

Eggplant, mozzarella, ricotta & tomato, basil & marinara, with rigatoni.

Pollo Caprese

Grilled chicken, olive oil & rosemary, fresh mozzarella.

Pollo Cacciatore

Sautéed chicken, mushroom, red onion, roasted red pepper & green olive.

Pollo Siciliano

Sautéed chicken, olive oil, capers, artichoke & cherry tomato in white wine sauce.

Vitello Siciliano

Veal medallion, capers, artichoke & cherry tomato in white wine butter sauce.

Pollo Parmigiana

Breaded chicken breast, pomodoro sauce & mozzarella, with rigatoni.

Vitello Parmigiana

Breaded veal cutlet, pomodoro sauce & mozzarella, with rigatoni.

Ribeye Steak

Olive-oil marinated, grilled, served over arugula.

Pasta

Rigatoni Calabrese

Roasted red pepper & sausage in red sauce.

Gnocchi Siciliana

Potato gnocchi, marinara, mozzarella & a touch of cream.

Rigatoni Palermitana

Marinara, mozzarella, cream & eggplant.

Spaghetti alla Carbonara

Pancetta, egg & black pepper.

Rigatoni Puttanesca

Marinara, capers & kalamata olives.

Bucatini all’Amatriciana

Guanciale & red tomato sauce.

Spaghetti alle Vongole

Little neck clams, garlic & oil, cherry tomato & crushed red pepper.

Create Your Own Pasta

Choice of pasta, sauce & add-ons — meatballs, chicken, shrimp, scallops, clams or salmon.

Chef's Favorites

Risotto Siciliano

Red sauce & Sicilian eggplant, topped with burrata.

Zuppa di Pesce

Calamari, shrimp, scallops, mussels & grouper over pappardelle.

Branzino

Grilled sea bass, garlic & oil, topped with basil.

Salmone Bruschetta

Fresh salmon, minced tomato & red onion, basil, garlic & balsamic glaze.

Grigliata Mista GF option

Grilled shrimp & scallops over arugula & cherry tomato.

Dolce

Cannoli

Ricotta & chocolate chip filling, powdered sugar.

Traditional Tiramisú

Espresso & rum lady fingers, mascarpone, cocoa.

Strawberry Tiramisú

Limoncello & strawberry lady fingers, mascarpone.

Profiterole

Italian cream puff with chocolate ganache.

Italian Wedding Cake

Sponge cake, ricotta, chocolate chips & whipped cream.

Gelato

Flavors change daily.

Sides — meatballs, vegetable medley, broccoli rabe & risotto — available on request.

Wine List

A cellar built around the menu

Sparkling through reserve, chosen to pair with the kitchen — ask your server for the current by-the-glass list.

Wine glasses set at a table in front of a full wine rack Photo: L.C.Nøttaasen, CC BY 2.0

Sparkling & Rosé

Fontanafredda Briccotondo Moscato d’Asti
100% Moscato · Piedmont
light & floral
Fratelli Cozza Prosecco Extra Dry
100% Glera · Veneto
crisp
Studio by Miraval
Rosé blend · Provence
dry & bright
Fratelli Cozza Prosecco Rosé Extra Dry
Rosé · Veneto
fruit-forward

White

Cancello della Luna
White blend · Italy
floral
Chardonnay Böen
Chardonnay · California
rich
Fratelli Cozza Pinot Grigio
Pinot Grigio · Tre Venezie
fruity
Tenuta del Morer Sauvignon Blanc
Sauvignon Blanc · Italy
tart & herbal
La Fortezza Falanghina
Falanghina · Campania
citrus
Fontanafredda Gavi del Comune di Gavi
100% Cortese · Piedmont
crisp & mineral
Bertani Velante Pinot Grigio
100% Pinot Grigio · Veneto
clean
Ca’ Montebello Riesling
Riesling · Lombardy
floral
Cantina Puiatti Sauvignon Blanc
Sauvignon Blanc · Friuli
herbal

Red

Sangue di Giuda, Casteggio
Frizzante red · Lombardy
sweet & fizzy
Tenuta Argentiera Poggio Ginepri
Bordeaux blend · Tuscany
structured
Quilt Cabernet
Cabernet Sauvignon · California
full-bodied
Casa di Grazia ‘Vi Veri’
Red blend · Italy
spiced
Belle Glos Pinot Noir, Clark & Telephone
Pinot Noir · Santa Maria Valley
velvety
Tenuta del Morer Pinot Noir
Pinot Noir · Italy
bright
Rocca Della Macie Sasyr
Sangiovese/Syrah · Tuscany
earthy
Fontanafredda Briccotondo Barbera
100% Barbera · Piedmont
peppery
Bertani Valpolicella Ripasso
Corvina blend · Veneto
rich
Silver Palm Cabernet
Cabernet Sauvignon · California
smooth
Lorini Chianti
Sangiovese blend · Tuscany
savory
Monsanto Chianti Classico Riserva
90% Sangiovese · Tuscany
intense
Nevio Montepulciano d’Abruzzo
100% Montepulciano · Abruzzo
dark fruit
Planeta la Segreta, Nero d’Avola
100% Nero d’Avola · Sicily
spiced plum
Pinot Noir, Elouan
Pinot Noir · Oregon
bright cherry

Reserve

Col d’Orcia, Brunello di Montalcino
100% Sangiovese · Tuscany
age-worthy
Trevitis Barolo DOCG
Nebbiolo · Piedmont
structured
Montepulciano d’Abruzzo Bakan Riserva
Montepulciano · Abruzzo
layered
Rossello Barolo
100% Nebbiolo · Piedmont
bold
Reservations

Book your table

For parties of any size, call the dining room directly — or reserve the private Wine Room for a special occasion.

Reserve a Table

Call ahead and we'll hold your table — walk-ins are always welcome as space allows.

Call (407) 960-5533

Reserve the Wine Room

Perfect for a private group. Holds up to 20 guests, 2.5-hour maximum booking, food & beverage minimums apply and vary by season — details on the Catering page.

Wine Room Details
Catering & Group Dining

Bring the scratch kitchen to your event

From office lunches to full private-party buyouts, weddings to in-home chef dinners — three ways to book, below.

Catering

Our catering menu mirrors what's served in the restaurant — call, email, or use the request form to get a quote for your next gathering.

Policies

  • 48-hour notice required for deliveries
  • Rush fee may apply inside that window
  • Special orders accommodated on request

Delivery Minimum

Order minimum$350
Gratuity on deliveries20%

Additional fees may apply.

Get a Quote

Call, email, or request below.

(407) 960-5533 Email Catering

Private Chef Dining

Book Chef Francesco to cook in your home for a special occasion — the menu is built around whatever appliances are on site.

To request a date: call (407) 960-5533, or send the event date, headcount, and available kitchen appliances (burners, pizza oven, grill, etc.) to plan the menu.

Reserve the Wine Room

Host a private group in the boutique dining room — maximum 20 guests, 2.5-hour booking window.

Jan – Oct Minimum

Mon–Fri Lunch$500
Mon–Sun Dinner$750

Nov – Dec Minimum

Mon–Fri Lunch$750
Mon–Sun Dinner$1,250

Cancellations inside 24 hours of the event may incur a fee.

Call to Reserve the Wine Room
Contact

Get in touch

Location

400 S. Orlando Ave
Maitland, FL 32751

(407) 960-5533

Get Directions

Hours

Mon – Thu11am – 9pm
Fri – Sat11am – 10pm
Sunday3pm – 9pm

Lunch menu served 11am–3pm, Monday–Friday.

Stay in Touch

Follow along for specials, events & the daily catch.

Prefer email? Reach the dining room via francescos.ristorante.catering@gmail.com for catering, or call for anything else — this concept doesn't wire up a live contact form since it isn't connected to a real inbox yet.