When I was 15 I got hired as a dishwasher at the most famous Pizzeria in New Haven, Connecticut. I loved Apizza and I loved my job there. I moved up learning every position to finally earning the Pizza Man position. I learned from the “old school” pros the “old school” way. Making Apizza (you know how to pronounce it) is a talent; it’s a “thing”. It’s not a fast food franchise; it’s not something made by a machine and mass produced. It’s about making a superior product and creating memories for people as they enjoy it.
I brought this talent to South Florida for our community to experience. Come in and I’ll take you back to Wooster Street circa 1980 where I am making it, and serving exactly as I learned. The ingredients, the characteristic charr, the aroma and taste are all there. The White Clam Pie. The Foxon Park Soda down to the same Libby® glasses used in 1980!
Try us out, bring family and friends. Start a tradition, share some special time with people you love and you’ll “get” it like the people of New Haven do.
That’s my story and I’m sticking to it.
Could this possibly be the highest score ever or did Fantini's APIZZA drop the ball? Watch to the end to find out.
How can this be possible! Watch to the end to find out if it is in fact possible! A real Italian sandwich review by a real italian, taste this with Frank Gallo.
Dave drives over two hours because of the famous three words: New Haven Apizza.
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