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The personal pan pizza ($9) is topped here with cheese, spinach and mushroom. Other toppings are: sausage, pepperoni, mushroom, onion and green pepper. Photos by Megan Bernard/22nd Century Media
The six-piece broasted chicken wings ($8) are tossed in barbecue, teriyaki or garlic-oregano.
Flatbreads ($8) come in margarita (pictured), spinach-roasted garlic, barbecue chicken and Italian beef with giardiniera peppers.
The penne pasta ($9) is topped with fried eggplant and tossed in vodka sauce.
The dessert pizzas ($4), like the triple berry and hot apple-toffee, are some of the most popular items.
Eric DeGrechie, Managing Editor
12:03 pm CDT September 9, 2017
A few years ago, the owners of Marcello’s decided that a truck being used primarily for advertising purposes could work as a sort of kitchen on wheels. Zack Bauer, son of owner Bill Bauer, who is studying environmental science at Fort Lewis College in Durango, Colo., helped his father build the vehicle into Chicago’s first solar-powered food truck.