Angelo came to this country in the late 1930’s, settling in New York. He has worked a lifetime making great pizza, first at pizza shops around the city and then at his own store, Pizza Chef, on Brooklyn’s Fulton Street. As time passed, Angelo lamented that there were only a handful of places left like his that made what he calls real pizza. “The crust has to be blackened and crisp! Only fresh mozzarella and tomatoes…!” he...

Angelo came to this country in the late 1930’s, settling in New York. He has worked a lifetime making great pizza, first at pizza shops around the city and then at his own store, Pizza Chef, on Brooklyn’s Fulton Street. As time passed, Angelo lamented that there were only a handful of places left like his that made what he calls real pizza. “The crust has to be blackened and crisp! Only fresh mozzarella and tomatoes…!” he often pleases. This genuine passion for pizza has passed on to the family’s next generations, as his children and nephews continue his tradition of excellent pizza making. And now as his nephew John starts his own pizza restaurant, he pays homage to his uncle Angelo, who served as an inspiration to them all.