RE: LeoThread 2025-06-09 12:51
You are viewing a single comment's thread:
Family Ownership History
The family ownership history of Antica Pizzeria Port'Alba dates back to its founding in 1738. The pizzeria was initially owned by the D'Amico family, who started the business as a street food stall. Over the years, the ownership has passed through several generations of the D'Amico family, with each owner contributing to the pizzeria's growth and success.
In the late 19th century, the pizzeria was acquired by the Di Matteo family, who continued to operate the business using traditional methods and recipes. The Di Matteo family owned the pizzeria for over 100 years, until it was sold to the current owners, the Scarpati family, in the 1990s. The Scarpati family has continued to preserve the pizzeria's rich history and traditional cooking methods, while also introducing new innovations and ideas to the business.
What is the first pizzeria that was opened in the United States? Do you have any history on that?
First Pizzeria in the United States
The first pizzeria in the United States was G. Lombardi's, opened by Gennaro Lombardi in 1905. Located in New York City's Little Italy, Lombardi's was initially a grocery store that served pizza to Italian immigrants. Lombardi, a Neapolitan immigrant, is often credited with introducing pizza to the United States.
Lombardi's menu featured traditional Neapolitan-style pizzas, cooked in a coal-fired oven. The pizzeria quickly gained popularity, and its success paved the way for the growth of the pizza industry in the United States. Today, Lombardi's is still in operation, and it is often referred to as "America's first pizzeria." It has been recognized by the Guinness World Records as the first licensed pizzeria in the United States.
Does Lombardi family still own the pizzeria or did it change owners?
Ownership of Lombardi's
The Lombardi family no longer owns the pizzeria. After Gennaro Lombardi's death in 1924, his disciple, Antonio Totonno, took over the business. Totonno later left Lombardi's to open his own pizzeria, Totonno's, in Coney Island.
In 1984, Jerry Lombardi, Gennaro's grandson, sold the pizzeria to a new owner, who continued to operate it under the Lombardi's name. Today, Lombardi's is owned by a group of investors who have preserved the pizzeria's traditional recipes and cooking methods, while also introducing some modern updates to the menu and decor. Despite the change in ownership, Lombardi's remains a beloved institution in New York City's culinary scene.
What is the difference e between the pizza in Chicago and New York?
Chicago-Style vs. New York-Style Pizza
The main difference between Chicago-style and New York-style pizza lies in the crust, toppings, and cooking method. New York-style pizza is known for its thin crust, hand-tossed and crispy, with a light coating of sauce and a blend of mozzarella and other cheeses. Toppings are spread out in a balanced and harmonious way.
Chicago-style pizza, on the other hand, is deep-dish, with a thick crust formed into a deep pan and topped with a thick layer of cheese, meats, and vegetables. The crust is flaky and buttery, and the pizza is cooked in a slow oven for 20-30 minutes, resulting in a crispy crust and a caramelized crust edge. The toppings are reversed, with the thickest ingredients on the bottom and the sauce on top.
Do you know who was the first pizzeria opened in Chicago? What is the history on that?
The first pizzeria in Chicago was Pizzeria Uno, opened by Ike Sewell and Ric Riccardo in 1943. However, Lou Malnati's, founded in 1975, and Lou Mitchell's, opened in 1923, are also contenders for the first Chicago-style pizzeria. Pizzeria Uno is often credited with creating the first Chicago-style deep-dish pizza.