Frank Pepe's Pizzeria Napoletana

Frank Pepe's Pizzeria Napoletana
New Haven, Connecticut (CT), US
In 1925, with his wife Filomena, who was a pivotal influence on his success, they started making a simple and humble product from their homeland, pizza – or as they would say in their Neapolitan dialect, “apizza” (ah-beets). They baked their pizzas offering two types, tomatoes with grated cheese, garlic, oregano and olive oil and the other with anchovy. The Original Tomato Pie is still offered today and anchovy is still available as a topping. Mozzarella and additional ingredients were to follow.
In 1925, with his wife Filomena, who was a pivotal influence on his success, they started making a simple and humble product from their homeland, pizza – or as they would say in their Neapolitan dialect, “apizza” (ah-beets). They baked their pizzas offering two types, tomatoes with grated cheese, garlic, oregano and olive oil and the other with anchovy. The Original Tomato Pie is still offered today and anchovy is still available as a topping. Mozzarella and additional ingredients were to follow.
View in Google Earth Buildings - Retail and Dining
Links: www.pepespizzeria.com, roadfood.com
By: Parabellum

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