Westchester Magazine, July 2007 
Crisp-crusted pies from Roma Restaurant have pleased residents of Tuckahoe since before the start of World War II. And the crust is so thin, it’s near anorexic: we had five slices at one sitting and still had room for gelato (two scoops!) afterwards. While the ingredients behind the pizzas have changed over the years, Roma’s secret recipe hasn’t—but just try getting that out of owner Michael Tavolilla.  He may be keeping mum on the details, but Tavolilla did let slip that he uses Grande cheese (“the Cadillac of cheese,” as he calls it), which he imports straight from Wisconsin, USA.