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Pizza Oven


Monterey Park:
2315 S. Garfield Avenue 
Monterey Park, CA 91754

Orange County:

Long Beach:


Tuesday - Saturday
Lunch 11:30am - 2pm
Dinner 5pm - 10pm
Sunday - Monday
Dinner only 5pm - 10pm

Our Story

Inspired by family tradition, the flavors of Italy and the passion for food, Bollini’s Pizzeria Napoletana is a haven for authenticity. 

Creating the atmosphere of Italy, our goal is to make you feel at home. Our authentic recipes have been passed down several generations. Using traditional methods combined with the best ingredients that California has to offer.

Bollini’s Pizzeria Napoletana will also focus on creating new and exciting dishes.

What makes Bollini’s Pizzeria Napoletana so authentic is our wood fire oven, which originated in Italy. This oven burns up to 1200 degrees, and only uses wood.The wood fire oven gives our pizza that smoky, “crispy chewy crust” which only a wood fire oven can produce.

Bollini’s Pizzeria Napoletana not only serves delicious pizza, pasta and salads but will be offering tasting menus Wednesday thru Saturday, focusing on the different regions of Italy. 

Bollini’s Pizzeria Napoletana will bring you a taste of Italy while experiencing the best that California has to offer.

About Chef Christiano Bollini

Born in Los Angeles and raised in Monterey Park, California. Chef Christiano Bollini knew at a very young age he wanted to become a chef.

All things good in life revolved around Grandmother Celeste’s dinner table or in one of the restaurants that his father Alonzo “AL” owned.

Learning the traditional way of true Italian cooking and showing how food and family could play an important role in life was something that he admired. With the loss of both his father and grandmother in the early 80’s, Chef Christiano felt the need to keep the family recipes alive and continue the legacy of serving great food.

Chef Christiano started his culinary career at an early age, and become serious in 1998 when he attended Le Cordon Bleu. During culinary school and after graduation he worked for some of the top restaurants and chefs in the Los Angeles area.

Then in 2001 seeking more knowledge for his craft set off to Italy to apprentice and learn the regional cuisine of Italy. After returning from Italy, he then went to work for some of the top restaurants once again and received rave reviews and accolades. Although he was happy in his craft he always wanted to open his namesake restaurant for his family, friends and fans to enjoy. He chose to do something where it all began, and could really focus on standing out and creating something like no other.

He strives to expand his culinary knowledge by believing that “knowledge and respect for tradition will allow your culinary artistry to evolve”.