After moving Raganelli’s from Tumalo to Bend in early February, the pizzeria immediately started surprising the community with impromptu pizza deliveries. “We just like sharing our product with locals who give so much to the community,” says owner Patrick MacCrone. Recipients have included the St. Charles ER, Fire Station 304, and mid interview, MacCrone nodded with a cheeky smile to the construction crew across the street to indicate they were next on his hit list.
MacCrone has donated many a pizza to various school auctions in Tumalo and Bend. “Kids love pizza, who doesn’t love pizza?” he beams saying St. Francis Catholic, Eastmont, Buckingham and Tumalo have all been beneficiaries of his generosity.
When asked about the history of Raganelli’s, MacCrone sighs and says, “It all started with my great grandparents, Vito and Maria.” He references the pies named in their honor on the menu. Vito’s Supreme: Red sauce, peperoni, Italian sausage, red onions, mushrooms, black olives, and bell peppers, and The Maria: Alfredo sauce, salami, red onions, mushrooms, black olives, roasted garlic and feta cheese.
“They moved to the United States in 1930 and immigrated through Ellis Island.” MacCrone excuses himself and returns holding a copy of the original document which his kin signed upon entry into the country.
MacCrone says his great grandparents immediately moved to Chicago, then San Francisco, which is where much of his family now resides employed in public service sectors like fire and law enforcement.
Five years ago he opened the first Raganelli’s Pizza in Tumalo. Originally a take and bake, they quickly evolved into a pizzaria. “Although he loved being in Tumalo, especially because getting to work was a one song commute, he says, “we just out grew our space.”
Prompted by business growth and city expansion in Bend, MacCrone says, “The east side of town has been experiencing a huge boom. There weren’t any pizza joints like Raganelli’s on the east side. With 15 seats, we provide an intimate dining experience. And the kitchen is three times the size of the dining area so we can handle volume!”
Though, pizza isn’t all Raganelli’s serves. “We have calzones the size of a deflated rugby ball, wings, salads and signature sandwiches. Signature because the sandwich bread is infused with garlic EVOO (extra virgin olive oil) and topped with kosher sea salt. We bake it fresh every morning.”
He explained how at his previous location a Bend Research contingency frequented for lunch and the garlic sandwich bread was so good, addictive really, the crew called it crack bread.
When asked about his culinary training MacCrone humbly says, “Oh, I just made up the recipes myself. I mean I grew up cooking with my mom and dad and the staff has definitely contributed. I love feedback. If customers say back off on this or add this, I always try it. That is how you create something really great, getting opinions from others, that is how great recipes are grown.”
MacCrone apoints to his Head Chef Tim Groshong as the backbone to Raganelli’s quality cooking. Having over 15 years pizza experience in the Bay Area and being a business owner previously, Groshong contributes much. MacCrone says the “collaboration and combining talents makes the great product we had even better.”
He speaks highly of his eight staff and says he is proud of how well they handle the heavy work. Especially his daughter Georgia, who, with a 3.9 GPA will be leaving for the University of Oregon fall next.
Customers have much to look forward to with Raganelli’s, as the only pizzeria on the eastside that will deliver, featuring stone ovens (Bakers Pride) which give crust a crispy gritty score and smoky flavor and on site tastings scheduled with North Rim Brewing and Cascade Lakes. And remember to keep an eye out, you might be the next to get pizza bombed.
547 NE Bellevue Drive #107, Bend , 541-647-2343, www.raganellispizza.com
(Photo: Patrick MacCrone shows off his state of the art ovens at aganelli’s new location in East Bend | Photo by Krystal Marie Collins)
