\n\t\t<\/aside>\nIn addition to fresh pasta and pizza, Coratti\u2019s Pizzeria has two bocce ball courts upstairs open for customers to play while enjoying their food. Coratti said he grew up playing bocce ball in his backyard and wanted to incorporate the game into the restaurant.<\/p>\n
Coratti\u2019s Pizzeria has two other locations: one in Milford \u2014 the original site of his restaurant \u2014 and the other in Howell. There is currently another location in Lansing, near Michigan State University\u2019s campus that is under construction and has not yet opened. The Ann Arbor location is the first of the family\u2019s restaurants to serve a student-dominated customer base.\u00a0<\/p>\n
Coratti said the restaurant aims to cater to both the student population and the Ann Arbor community.<\/p>\n
\u201cYou can come here as an 18-year-old freshman and grab a pizza and ice water for seven bucks,\u201d Coratti said. \u201cYou can come as a family and get an expensive bottle of wine with nice entrees. Same with the market, you can come grab an Italian soda or Italian cookies. \u2026 There\u2019s something for everybody.\u201d<\/p>\n
Coratti told The Daily the pizzeria has gained more traction through social media and word of mouth as the fall semester has continued, especially compared to the summer.<\/p>\n\n\t\t<\/aside>\n\u201cMy favorite thing is getting all the kids in here,\u201d Coratti said. \u201cBecause we opened when the kids weren\u2019t here, and we had lots of adults and neighborhood people here. Running the $5 pepperoni and getting all the students to come and have gelato, that\u2019s the most rewarding.\u201d<\/p>\n
In an interview with The Daily, LSA sophomore Aidan Jacob, a server at Coratti\u2019s Pizzeria, said he had to adjust to the restaurant\u2019s growing customer base, but has loved watching the restaurant get busier since its opening.\u00a0<\/p>\n
\u201cIt was really cool to see over summer how we started to pick up business from the days we were super slow compared to Welcome Week, when we were bombarded with people,\u201d Jacob said.<\/p>\n
Caleb Meloche, the storefront general manager of the Ann Arbor location and former server at the Howell location, told The Daily accommodating an increasing amount of restaurant traffic took some adjusting.<\/p>\n
\u201cI had worked at Howell, and we knew how to be busy at the Howell restaurant,\u201d Meloche said. \u201cWe didn\u2019t know how to be busy here yet, and we really were able to figure things out.\u201d\u00a0\u00a0<\/p>\n\n\t\t<\/aside>\nWorking in a family-owned restaurant is not new to the Coratti family. Coratti\u2019s grandmother and uncle owned Gregg\u2019s Pizza, a pizzeria and Italian restaurant in Detroit that was in the Coratti family for more than 60 years. Coratti ran the restaurant up until last year.Coratti said despite not all of the staff being blood-related, he makes it clear that all of their employees are family. Meloche said he feels like a part of the family.<\/p>\n
\u201cWe all call him Uncle Pete,\u201d Meloche said.<\/p>\n
Daily News Contributor Bridget Scully can be reached at bscully@umich.edu.<\/em><\/p>\n\n\t\t<\/aside>\n
Related articles<\/em><\/h3>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"Fresh, handmade rigatoni and gnocchi lie on silver trays at Pietro\u2019s Italian Market while spaghetti and fettuccini are hung to dry by the window. Shelves stacked with popular Italian goods such as olive oil and authentic Italian cookies fill the market. Nearby, under a display case, colorful flavors of made in-house gelato wait to be […]<\/p>\n","protected":false},"author":1,"featured_media":3723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[242,243,3692,3690,1802,2136,3693,3691],"class_list":["post-3722","post","type-post","status-publish","format-standard","has-post-thumbnail","category-business","tag-ann","tag-arbor","tag-attatched","tag-corattis","tag-market","tag-open","tag-pietros","tag-pizzeria"],"_links":{"self":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/3722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/comments?post=3722"}],"version-history":[{"count":1,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/3722\/revisions"}],"predecessor-version":[{"id":3724,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/3722\/revisions\/3724"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/media\/3723"}],"wp:attachment":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/media?parent=3722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/categories?post=3722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/tags?post=3722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}