Whether you’re thinking about pizza, pasta or panini for your midday meal, Old Town’s newest only pizzeria has your Neapolitan cravings covered for about $10.

Cavalli started serving Neapolitan-style pizza in Lewisville at the beginning of March. (Photo by Christina Ulsh)

Cavalli opened at 233 W. Church St. in Lewisville more than two months ago as part of the city’s economic development agreement to bring three new restaurants to the downtown area. Not only does the restaurant bring a little variety to the burgeoning locale, it’s use of simple ingredients for traditional favorites will please the palates of its customers.

Cavalli presents itself on its signs and logos as being a “pizzeria verace Napoletana,” translating to true Neapolitan pizzeria, satisfying the criteria set forth by the pizza makers of Naples, Italy. Seriously, there’s certification involved and Cavalli was the first to seek it out in Texas.

The most impressive characteristic of Cavalli is how it makes its fresh mozzarella, tomato sauce and dough in-house. The pizzeria uses fresh San Marzano tomatoes, very specifically grown plum tomatoes from Italy. It also imports its mozzarella di bufala and Caputo Mills flour from Italy.

Lunch items are served with your choice of a house salad, foreground, or a Caesar salad, background. (Photo by Christina Ulsh)

The lunch menu offers your choice of one of the listed panini, pasta and pizza with a house or Caesar salad and fountain drink for $10. It’ll cost you between $1.50 and $3 to add toppings, depending on whether your choice of add-ons is considered gourmet or not, e.g. prosciutto versus pepperoni.

Regardless of salad chosen, the vegetables are fresh and not oversaturated with dressing, allowing the salad to maintain its crispness. LTJ publisher Steve Southwell said you won’t break your teeth on the Caesar salad croutons either.

The main courses were brought out before we finished our salads.

The theme of freshness continued with the generously sized Caprese con Prosciutto, the contents of the panini being the house mozzarella, tomatoes, basil, a thin layer of prosciutto and extra virgin olive oil.

While the crispy bread was toasted, the mozzarella was not melted, allowing each ingredient to not be obscured in flavor but instead illuminated.

The Caprese con Prosciutto is one of five sandwich options on the Cavalli lunch menu. (Photo by Christina Ulsh)

The creaminess of the mozzarella is not downplayed by the slight saltiness of the prosciutto or the aromatic basil and olive oil. The tomatoes added their own bright taste. The flavors culminate into one refreshing sandwich.

A scan of the dinner menu suggests you can only catch the paninis at Cavalli Lewisville during lunch hours.

The New York pizza, which was described by the server as personal-sized at eight slices, was light but filling. We added pepperoni to the seasoned cheese pizza.

The pleasant toasted flavor of the airy and blistered crust complimented the melted mozzarella and crushed tomatoes well. The pizza was not greasy, even with the added pepperoni, and the crust was not too chewy.

Splitting the meals between two adults, we had two pizza slices and half a sandwich left to take home.

“Diavolo azzurro” translates to “blue devil.” (Photo by Christina Ulsh)

If you’re interested in a day drink with your lunch, the spot offers bottled and draft beers, about 30 wines, and cocktails.

The Diavolo Azzuro, a tequila drink given a lovely azure hue by means of blue curacao, is just as colorful in flavor as it is in appearance. Served with black salt on the rim, the slightly sour beverage is tasty and easy to drink. It costs more than a lunch meal at $11 though.

Our server was able to recommend specialty pizzas while providing reasoning for each, even though we opted for the lunch menu items. The service was prompt and the atmosphere cozy. While we ate inside, the patio seemed well shaded and comfortable.

Cavalli serves lunch from 11 a.m. to 3 p.m. on weekdays. The pizzeria is open from 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday.

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