BigFork Pizza

Open 7 days a week 11:30am – 9:00pm

Whole Wheat New York Style Pizza ~ by the Slice or Whole Pies 12″ and 18″
Calzones, and Breadsticks ~ Salads and Housemade Dressings
Traditional Ice Creams and Sorbets by Big Dipper of Missoula
Milkshakes ~ Coffee Specialty Drinks ~ Selected Italian Wines by the Glass or Bottle
Beer on Tap–including Flathead Brewing Company’s Pale Ale & Porter and Tamarack’s Yard Sale.

Now offering a traditional Italian pasta menu with Carbonara, Amatriciana, Gnocchi, Lasagna and more!!

For Desserts we have Tiramisù, Panna Cotta and much more!

Family Atmosphere with Indoor and Outdoor Seating

Click here to watch live camera from Sun Mtn.

My name is Engjell Vrapi and I’m 27 years old. I’m from Roskovec – Fier, Albania. I grew up in Roskovec until I finished the 8th grade and then immigrated to Italy on my own to look for work opportunities. I ended up being taken in by a school for boys without families, “Fondazione il Faro”, in Rome. There, they tried to integrate us into the community by teaching us the Italian language as well as giving us technical skills like making pizza, cutting hair, carpentry and computer programming. After a year at the school, I found my first job as a waiter in a vegetarian restaurant. The work was challenging and I loved it. I waited tables for the next six years, working at renowned Roman restaurants learning a great deal about Italian food and wine in the process.

In 2004, I met my wife, Kaleigh, a Montana native, who was a student traveling and studying in Rome. We were married and later had a beautiful baby girl, Fiona. In 2006, we moved back to the U.S. in Bigfork, MT, where I continued looking for positions as a waiter, but instead was offered a job in the kitchen at “La Provence” Restaurant, owned by Chef Marc Guizol ( At La Provence, a new fire started inside me to become a Chef. I had worked as a waiter for 6 years without realizing that my true calling was in the kitchen. I decided to attend the New England Culinary Institute ( in Vermont, where I earned a degree in Culinary Arts. The school was 2 years straight, hands on with small classes only 7 students per teacher. In 2008, I did my first internship with Chef David Kinch at Manresa, a 2 star Michelin-rated restaurant, ( in Los Gatos, California. I spent the majority of my internship working as the assistant pastry chef and learned an incredible amount about the finer aspects of baking and pastries.

After Culinary School we moved to Chicago for 1 year. In Chicago, I worked for the Capital Grille, Intercontinental Hotel, and Cafe Bernard. My wife Kaleigh took wine classes to become a sommelier. We didn’t get used to the big city and decided to move back to Montana and open up our own restaurant. When the opportunity to buy old (Sun Mountain Pizzeria) came we got really lucky and bought it. We changed the name to When In Rome… which ties up with story, and added to the menu Italian/Mediterranean dishes. We love Bigfork, and are looking forward to becoming a part of this beautiful community!

Thank you very much for your support!!