With two guys from New York behind the Italian food, you know it's going to be good. Christian Valvo knew that going into business with partner Dallas Prezzano, long before the two opened the new Paisano's Pizzeria in Acworth.

"I used to work on Cobb Parkway and went to a place where Dallas was cooking to eat," said Valvo, who hails from Buffalo. "When he stopped working there, I stopped going. Then I happened to stop into a place on the East-West Connector and saw him cooking. I ate there 14 days in a row, it was so good. I told him anytime he was ready, I'd go into business with him. I'm Italian; I'm always looking for good places to eat!"

Renee Brock/special (ENLARGE)
Chicken parmesan roll.
Renee Brock/special (ENLARGE)
Chicken francese.
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• Where: 3979 S. Main Street, Acworth. 678-213-5500 • Signature dishes: Chicken Parm pizza; vodka cream sauce with proscuitto and onions for pasta • Entree prices: $11-$13 • Hours: 11 a.m. to 9 p.m. Sundays-Thursdays; 11 a.m.-10:30 p.m. Fridays-Saturdays • Reservations: no • Credit cards: yes

Prezzano, who lives in Acworth, found a new enclave of shops under construction on the southern end of the town's Main Street and immediately called Valvo to take him up on the partnership offer. When Valvo saw the place, it took him only 20 minutes to finalize their deal.

Paisano's anchors an end of the Main Street Exchange, a small brick project across from the city ballfields. With the end unit, the restaurant was able to snag a spacious patio with room for 70. Inside, there's room for 75.

That's Italian

"Since we're both from New York, that's the pizza we do," said Prezzano. "It's thin, crispy and topped with sauce and meatballs that we make in house. My recipes all come from working in Italian restaurants growing up and the cooking I've been doing for 20 years."

All of the restaurant's pastas are homemade. Go for big bowls of spaghetti and meatballs, fettuccini Alfredo, pasta Bolognese or meatballs and sausage. Mix and match your favorite pasta — penne, rigatoni, spaghetti or fettuccini — with the sauce of your choice. The house signature topping is a pink cream vodka sauce with prosciutto and onions. Prezzano calls his ravioli "cheese-stuffed pillows" for their size and lightness. He also turns out chicken Marsala, francese and parmigiana.

Along with pizzas, pick from ricotta-stuffed calzones or choose your own fillings for a Stromboli. Chicken Parmesan rolls are Paisano's take on Stromboli: chicken is cut in strips, placed on pizza dough triangles, topped with sauce and cheeses, wrapped and baked.

Another favorite is the chicken Parm pizza, topped with breaded pieces of chicken, ricotta and other cheeses. The menu also features salads and a hot antipasto platter of eggplant, stuffed mushrooms and fried ravioli. Desserts include classic cannolis, tiramisu and chocolate molten lava cake.

The lunch menu comes with smaller portions of the most popular evening items. Prezzano also plans to offer nightly specials for dinner.

From the bar

Four beers, including the Italian Peroni and local Sweetwater, are on draft, along with six others in bottles. The wine list is heavy on California and Italian selections, available by the glass or bottle.