#pizzeria

#pizzeria

"If anybody is going to get hurt, I would prefer myself getting hurt over any of my customers who are in my store at that time."

They show a small business isn't just a storefront trying to make money.

At the helm are Liz Gutierrez and chef Michael Fiorelli, colleagues and friends who wanted to open a casual, easygoing pizzeria where folks can come in and order pies skillfully shaped by a former fine dining chef. Fiorelli looks at ease in his compact kitchen, preparing pizza, pasta, Caesar salads, and beautifully made sandwiches using Bub & Grandma's bread; first-timers won't go wrong ordering the Fiorelli classic pie with tomato, Parmesan, and mozzarella.

During the day, the space operates as a bakery offering long-fermented rye bread made from two types of rye flour and seven seeds, alongside Scandi-inspired cardamom buns and Berlin-roasted coffee. In the evening, it transitions into a pizzeria centered on slow-fermented sourdough. The menu features seasonal combinations such as blood sausage, Käsekrainer and Brussels sprouts, or fermented potatoes with wild garlic capers. Locally sourced flours and produce link the culinary offering to the regional context.

Megs Senk: "There's a reason makers are drawn to this part of Maine. It attracts people who want to create things and be part of something-people with that New England pragmatism, even if they aren't originally from here."

George Dimou, 55, was arrested for a break-in at a Shirley pizzeria, charged with third-degree burglary after breaking the glass door and stealing cash.