Pizza A Taglio

We believe that good pizza is good for you and bad pizza is bad for you.  This is where we plan to change the takeout game by introducing quality Italian street foods without all that guilt.

HoursPlace Order

About Us

Who is Tony’s Al Taglio

Antonio “Tony” Lavigna is son of Italian immigrants Domenico & Grazia Lavigna.  At an early age they noticed that Tony would rather watch cooking shows than cartoons so at 14 they began his culinary training with Franco Tarantino of Paolo’s in Myerstown where he learned the basics of pizza making.  At 16 he went to work for the original Santino’s in Wyomissing. By the time Tony was 18 the Lavigna family purchased Venezia’s across the street from Reading High School. Always looking to challenge himself Tony moved to Salt Lake City, UT where he was an apprentice to Chef Walter Nassi at Il Sansovino.  When he returned back home he began consulting on restaurant projects such as Casa Grande and 2 Giannotti’s restaurants. Tony was also the man behind Delicious, The Upland, & TLC Catering. For the last 4+ years Tony has worked at Paradise By the Slice as a manager and pizzaolo. Now Tony is proud to plant his flag in West Reading and looks forward to serving you, your family, & friends.

What is Tony’s Al Taglio

Roman-style Pizza al Taglio

The Romans have been enjoying this style of pizza for years and now Antonio Lavigna has brought it to West Reading.  An evolving lineup of one of a kind pizzas that are made to entice all of your taste buds are waiting to meet you. Our scratch made dough is created from proprietary flour, water, EVOO, and salt. We use a cold fermentation process for 48- 72 hrs which results in a light yet airy crispy crust that is easy to digest.


We start by building our sandwiches from the best artisanal meats and cheeses we can source and combine them only with the freshest prepared toppings.   We have a size for every appetite. Choose from a pressed panino (8”), a half a hoagie (about 10”) or a whole hoagie (over 20”).

Hours of Operation

11:30am – 7:30pm



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