the road | the food | a new direction
Frank Pepe pizza was once the insider’s choice for America’s best pizza, unless that insider professed a love for their competitor down the street in New Haven, Sally’s. Then the pizza renaissance happened. America discovered days-long dough fermentation, Italian double-zero flour, hand-made charcuterie toppings, the freshest of homemade cheeses. They took trips to Naples and wrote volumes on the science and art of “real” pizza. Continue reading
We love Pepe’s. We really, really love Pepe’s. Bruce’s single favorite food on earth is a Pepe’s white clam pizza. Alright, now that we’ve got that out of the way, let’s see if we can begin to explain why. Continue reading
What is it about great pizza and family feuds? Here’s the latest complicated story, Zuppardi edition. Zuppardi’s Apizza was founded in 1947 in West Haven, CT by Anthony Zuppardi. Son Robert later took sole ownership of the restaurant. Eventually, Robert’s sisters, Lori and Cheryl, became co-owners, with Robert, of the business. In 2005, Robert’s son Tony began his own pizzeria, with dad Robert’s assistance, in Wilmington, VT and called it Tony Zuppardi’s Apizza. Continue reading
© 2024 Left at the Fork
Theme by Anders Noren — Up ↑