Dubbed "a man of great taste" by his friends and family, Alberto Candelari was responsible for a sausage recipe that became a family tradition—one that even outsiders can enjoy at Candelari's Pizzeria on West Holcombe. The story goes that Alberto had just returned from a hunting trip and was experimenting with creating his own sausage in the back of the family's Houston liquor store. He struck gold with what would become widely known as Candelari's Italian sausage. But Alberto's Italian sausage was just the jumping-off point for a variety of other sausage recipes that, today, serve as the cornerstone for many pizzas and other dishes at his namesake eatery. Chefs still select the highest quality meats to stuff in each sausage, mixed with natural spices and often even a dash of liqueur.
You can sample the sausage in a grinder at lunch, on an "Autentica" thin-crust Neopolitan pizza (on a white or five-grain crust), or over linguini marinara. But Candelari's also creates dishes without sausage, such as veggie pizza, beef tenderloin (cooked over an open flame), and cedar-plank-roasted salmon. Enjoy any of the dishes with a bottle of Italian wine.