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Wednesday, January 29, 2020

Pepe’s announces a new kind of pizza in New Haven - New Haven Register

NEW HAVEN — Patrons of Frank Pepe Pizzeria Napoletana, both in New Haven and beyond, have the opportunity to try a new kind of pizza.

The restaurant has begun serving a meatball and ricotta pizza, “crafted with 100% all natural meatballs, ricotta cheese, crushed Italian tomatoes, mozzarella, grated pecorino Romano and drizzled with olive oil,” according to a release.

(Area residents, of course, know it’s apizza — pronounced ah-BEETS.)

Pepe’s is set to open a restauarant in Montgomery County, Maryland, in the near future — its 12th location, and the farthest from its original base in New Haven.

Related: New Haven pizza rises from humble beginnings to superstardom

Frank Pepe, born in Maiori on Italy’s Amalfi Coast, immigrated at 16 to the U.S. in 1909, getting his first job in a New Haven factory. He opened his first pizza shop in New Haven in 1925.

Pepe’s, along with other pizza places Sally’s and Modern, have helped make New Haven a pizza destination, according to New Haven historian Colin Caplan, who wrote the first pizza history book on the subject.

“New Haven is the up and coming underdog of big pizza cities,” he said. “Everyone knows New York, Chicago, Naples, Rome. They look at these cites and say these are probably big pizza cities. They look at New Haven and say, ‘Really? It’s known for pizza?’ These are not people we’re worried about. People who know pizza know New Haven.”

william.lambert@hearstmediact.com

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Pepe’s announces a new kind of pizza in New Haven - New Haven Register
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