prato menu

What's on the menu at Prato?

During afternoon service, Prato offers guests a variety of Panini's featuring house-cured meats and rustic, entrada-sized Insalatas, in addition to their inventive Pizzas and Pastas. Please keep in mind our menu changes daily and seasonally.

Why choose Prato specialty pizzeria?

Hand stretched pizza made daily with only the finest ingredients. Our Specialty Pizzeria section of the restaurant offers an abundance of gourmet and traditional toppings cooked to perfection with a crispy crust . Only here at Prato will you find a Vodka Ravioli Pizza surrounded with crispy garlic knots.

What makes Prato a great place to stay?

The warm space welcomes guests with its contemporary design balanced by rustic elements, including a long bar, which encourages a vibrant and communal atmosphere. With its window-paned doors and year-round patio seating, Prato emphasizes the "Park" of Park Avenue.

Why choose Prato 850 Commack?

BRUNCH. LUNCH. DINER. DESSERTS. At Prato 850 in Commack, we have a very clear and defined mission, to make a profound impact on our customers by giving them the finest quality and ingredients available, in a relaxing and enjoyable atmosphere. We Have Something For Everyone… ALWAYS!

About The Spaccarelli Family

The Spaccarelli family roots come from northern and southern Italy. We all have a passion for cooking and it all started when Grandma Lucy (who was always know to be the best cook in town) always had a Sicilian pizza in her oven.

About Angel Spaccarelli Owner

I have a passion for being in the kitchen. If I had to pick a favorite, I love baking and playing with different flavor pairing. I use a lot of family recipes as well as going outside of the lines and breaking rules. I am self-taught and love to read and collect cook books as well as watching cooking shows on television.

Our Pasta

Pasta, what can I say. What a wonderful gateway for so many possibilities. Pasta is like a blank canvas. I flavor and color my pasta with fresh vibrant ingredients. Filled pasta is another great way to add to the uniqueness of my pasta. Fillings are anywhere from wild foraged ingredients, cheese, meats, vegetables and combinations of all.

Our Mozzarella

Johnny Mozz hand stretched fresh mozzarella made daily by John Spaccarelli Jr. also known as Johnny Mozz… I started making cheese 10 years ago when I was inspired to make a creamy tender mozzarella that our family would enjoy at dinner.

Our Bread

Crusty artisan bread. Who doesn’t love that hard crust on the outside and soft interior. Each one of my loaves are individually handmade and fermented for at least 14 hours, the process is long but rewarding. This isn’t just ordinary bread, I love to play with the flavors such as: rosemary & prosciutto, olive, herb, cranberry walnut, and more.

Our Dessert

My absolute favorite! I get carried away with making dessert. I love to play with different flavor combinations, colors and textures as well. For the restaurant I have created my signature Toasted Almond Tiramisu in addition to the traditional tiramisu style and some seasonal flavors.