The Connecticut Restaurant With Italian Roots That Date Back To 1925

When it comes to pizza in Connecticut, one name stands above the rest. Frank Pepe Pizzeria is world famous: it's even been named the best pizza in America. But did you know this place has authentic Italian roots that stretch back nearly a century? Frank Pepe now has locations throughout the northeast, but back in 1925, it was a single joint in New Haven founded by a newly-arrived Italian immigrant. Learn more about the history of this delicious pizza restaurant in Connecticut:

The restaurant's namesake immigrated to the United States in 1909 when he was just 16-years-old. He left to fight for his home country in World War I before returning to New Haven in 1920.

He worked for a noodle maker and bread bakery before branching out on his own to found his own bakery. He began selling traditional tomato pies, like many served in Italy.

Pepe and his family lived above the shop, which eventually began to specialize in pizza.

In Pepe's Neapolitan dialect, pizza sounded more like "apizza," a name which stuck. It's still used today to refer to Connecticut-style pizza.

Apizza is known for its thin crust and coal firing. Coal-fired ovens cook at much higher temperatures than other types of baking. This causes the pizza to cook much quicker, and also gives it a distinctive texture.

In a world where restaurants come and go like clockwork, Frank Pepe Pizzeria would be considered unique for its longevity alone. Add in its quality food and the fact it's still being run by his descendants today, this is one of the most notable pizza parlors in Connecticut.

The restaurant started in New Haven, but now has locations throughout Connecticut and the northeast.

Have you visited Frank Pepe Pizzeria? Share your experiences in the comments. You can find out more information on the restaurant's website.