Mortadella Head

The slices are smothered.

Sebastian Fricia Co-owner, Mortadella Head: "You're here to indulge yourself."

The sandwiches are stuffed.

Sebastian Fricia Co-owner, Mortadella Head: "You're here to have something like you've never had before."

The snacks are sinful.

Sebastian Fricia Co-owner, Mortadella Head: "You're here to pig out."

And this certainly ain't your standard pizza and sub shop.

Sebastian Fricia Co-owner, Mortadella Head: "This is Mortadella Head."

Located in the heart of Davis Square Somerville, Mortadella Head is most definitely unique. And the first thing that sets it apart, is that strange name.

Chuck Sillari Co-owner, Mortadella Head: "Growing up, Mortadella Head was kind of a term that you heard people use once in a while."

Sebastian Fricia Co-owner, Mortadella Head: "Like a slang term we would use to call somebody a dummy."

Chuck Sillari Co-owner, Mortadella Head: "Almost like an insult but not a bad insult."

Sebastian Fricia Co-owner, Mortadella Head: "You know, 'hey Mortadella Head move over'."

Chuck Sillari Co-owner, Mortadella Head: "It always cracked me up every time I heard the term Mortadella Head and so when we were trying to think about names for this place, it was perfect."

Sebastian Fricia and Chuck Sillari are the pair of Mortadella Heads behind Mortadella Head. And when they opened this counter service spot about a year ago, their goal was simple.

Chuck Sillari Co-owner, Mortadella Head: "We wanted to create a sub shop that was different than everybody else. So everything we're making, we're making it from scratch. Because there really is a difference."

The differences are obvious as soon as you step through the door, from the modern art that covers the walls, to the edible art that fills the pizza case.  It's the first thing customers see, and it's filled with big, beautiful, colorful, craveable slices.

Chuck Sillari Co-owner, Mortadella Head: "What we try to do every day is we try to create a case that's not only full of delicious pizza but full of beautiful pizza. So we try to mix up the colors we try to mix up the styles we got white pizzas, we got red pizzas, we got pizza with arugula on it. Every day a lot of thought goes into what goes into case because we know that's the first thing people see when they walk in the door."

And unlike the standard slices you'd find at most pizzerias, here they specialize in Roman style pizza.

Chuck Sillari Co-owner, Mortadella Head: "Roman style pizza is a pan style pizza, a lot of people think that it's Sicilian pizza when they walk in, but it's really not Sicilian pizza, even though it looks like it."

Sebastian Fricia Co-owner, Mortadella Head: "It's almost like a focaccia, nice airy in the middle, but the bottom is sturdy and you could eat a couple slices and it won't ruin your day."

Making this Roman style pizza is quite a commitment.  It starts with a massive dough ball that proofs for 72 hours, before it's formed into a large rectangle.

Sebastian Fricia Co-owner, Mortadella Head: "This is where you're gonna see the air pockets, the nooks and crannies right here."

Then it bakes in the oven for about ten minutes.

Sebastian Fricia Co-owner, Mortadella Head: "This is the end result when it comes out after the first bake. Once we top this, it's gonna have another cook for about ten minutes."

When it's all finished, you get some extraordinary slices.

Sebastian Fricia Co-owner, Mortadella Head: "When you bite into it, you're going to get the crunch from the bottom, and the airiness and the light dough in the center, with the perfect amount of toppings on top, just makes for the best slice you'll ever have."

The pizza case always offers about a dozen different options. Traditionalists may opt for a simply perfect slice of Cheese. Gourmets could go for the Prosciutto and Pear with arugula and gorgonzola. But just about everyone orders the Buffalo Chicken.

Chuck Sillari Co-owner, Mortadella Head: "The buffalo chicken pizza. It's our biggest selling pizza. It's got a housemade tomato sauce on it, breaded chicken cutlets tossed in our buffalo sauce, we sprinkle a little bit of feta cheese on it and then we finish it off with some of our homemade Gorgonzola dressing."

Sebastian Fricia Co-owner, Mortadella Head: "The buffalo chicken is everywhere. You don't take a bite without taking a bite of chicken. It's not like a couple of pieces here and there. I mean, it's covered."

For an authentic Italian slice, try La Rustica, topped with sliced potatoes, roasted peppers, and caramelized onions, with garlic cream sauce. But for something unabashedly American, order the Pig Mac.

Sebastian Fricia Co-owner, Mortadella Head: "Pig Mac is basically a cheeseburger on a pizza on steroids. Got our homemade Thousand Island dressing we put on it, shredded lettuce, bacon, tomatoes, onions, ground beef, and it all comes together perfect. If you took a Big Mac and a slice of cheese and you married them, that would be the kid."

Subs are also a specialty at Mortadella Head, and over the top options abound. Like the Pastrami Triple X, amped up with roasted red peppers, French fries, and fried egg. This Italian twist on a Po Boy, made with fried calamari and Calabrian chili mayo. And this super stuffed Steak and Cheese known as The Fat and Happy.

Sebastian Fricia Co-owner, Mortadella Head: "The Fat and Happy is grilled steak, bacon, fried egg, sautéed onions, fried mozzarella, French fries, and covered in fonduta. This thing is just a monster. Be hungry. Be ready. Have napkins. Be aggressive."

But of all the subs here, the most eye popping choice might be the one named after the restaurant itself, The Mortadella Head.

Chuck Sillari Co-owner, Mortadella Head: "It's a combination eggplant parm, chicken parm, and then we have some Mortadella on it, provolone cheese, and then we finish it off with a homemade pink vodka sauce. That's a really good sub."

Rounding out the menu are desserts like oversized orders of fried dough with all kinds of sweet toppings, and appetizers like Steak Bomb Fries, thick cut Mozzarella Logs, and homemade Lasagna Egg Rolls.

Chuck Sillari Co-owner, Mortadella Head: "You bust it open and it's whatever you would imagine in a great lasagna in a nice little bite size stick. It's great."

And while you definitely wouldn't consider what they serve at Mortadella Head diet food, it certainly is tasty food.

Sebastian Fricia Co-owner, Mortadella Head: "You're not here if you're on Weight Watchers put it that way. You're here to eat, you're here to experience different flavors, and a lot of them, and you're here to indulge."