Now That is Amore.
Frank Pepe’s iconic, from Pizza with Coal, one of the favorite of celebrities and locals in New Haven, Connecticut, celebrates its centenary this month this month.
Opened on June 16, 1925, by the Italian immigrant Pepe and his wife Filomena, the “Apizza” place without Frilles helped define the city’s tomato cakes and led to a devotion similar to worship over the years, thinks that long lines around the blog even in the rain, on the handle and the strong snow in New England.
Currently directed by the third generation of the family, Frank Pepe Pizzeria Napoletana has started a celebration throughout the year with a new Tribute video narrated by Homeown Hero, New Haven Pizza and Oscar -nominated actor, Paul Giamatti, and “Pizza Capital Pizza” fan of New York City are well.
“When it would serve the neoyorcan people at our New Haven restaurant, they would say,” I’m from New York, and I return to your pizza, in my hands, “Pepe’s granddaughter told The Post, Jennifer Bimonte-Joelly.
“Neoyorcans are the most difficult critics. When they said it was good, I had shivers in my legs.”
The city officials and the State of Connecticut joined the Pepe family, along with Giamatti, who has long been the magic of Pepe and has been fan since he was a child, to pay tribute to the milestone last week, baptizing the corner of Brown and Wooster streets as “Frank & Filomena Pepe Corner” in the heart of the legendary Italian neighborhood of the city.
Signature “Crunch” in the oven to the right
A century A, Connecticut residents are not the only ones who are still dropped on the famous pizza: there are 16 other Pepe locations across the country, including advanced in Yonkers, Massachusetts, Rhode Island, Florida, Maryland and Virginia.
What makes this pizzeria so special that it has a worship -like tracking and attracts Lists to Giamatti, filmmaker Ron Howard, the winner of Oscar Meryl Streep, former presidents Ronald Reagan and Bill Clinton, and more?
When opened in 1925, Pepe helped define the “Apizza” in the New Haven style (pronounced ah-beets), which is essentially a fine pizza made in a coal oven at 600 ° F or higher, which seals moisture and creates a crunchy, carbonized but chewed pizza.
The style is often imitated by other local pizzeries, but devotees say that it cannot be doubled, which is what causes hungry fans to return.
“It’s like our signature. When it bites, the flavor of the crust … it has a better taste than the Italian bread. It only has this crisis,” Bimonte-Kelly told The Post.
New York, Joey Pascale, agreed: “When people say that New Haven’s pizza is burned, they don’t understand that it is a char.”
Even after moving to New York, the Native New Haven County Native said he made the 90-minute trip to Pepe’s at the request of friends and collaborators who “wish it so badly.”
“Apizza” the story
The long history of pizzeria began when Pepe, who emigrated from Italy to the United States in 1909, returned from World War II and settled in Wooster Square.
After marrying it with his Italian immigrants Filomena Volpi, he stepped on the tomato cakes of a bakery where he worked at the time, balancing the trays of his “Apizza” signature on his head while selling them on the market.
By 1925, he had saved enough money to open Frank Pepe Pizzeria Napoletana, which quickly became a neighborhood base.
In 1937, he moved the operation to a larger space next to it, still the main location of Wooster Street in Pepe today, where he and Filomena lived on the top floor with his two daughters, Elizabeth and Serafina.
In the early 1960’s, Pepe was ready to hang the apron. Without children to take care of the coal cake shop, the sale of the business seemed to be their only option.
But their daughters had other plans.
Elizabeth and Serafina intervened to keep things in fleet while her mother, Filomena, continued to be the accountant for more than 40 years.
Today, after the passage of his mother and his aunt, Bimonte-Joelly, 68, keeps the family legacy alive as a co-owner of the original New Haven Spot of Pepe.
Dismissed
Pep on Pepe’s famous pizza is his base.
New York’s pizza dough is usually stormed with a north -American bread flour, with a stream of sugar and oil, giving it a fine, folding crust with a crunchy edge.
On the other hand, the New Haven Landmark uses a wetter and fermented mass, which helps it develop a rich texture and almost similar to Ciabatta.
Pepe’s pizza is located in brick ovens of 100,000 pounds heated with coal, replicas of the original built a century ago.
All the ingredients used in the pies are chosen by hand, from the tomatoes grown on volcanic soil near Mount Vesuvius to the clams that are poured daily from the sound of Long Island.
Even the pecorino cheese is imported from Sardinia, Italy.
New Haven Vs. New York
This exceptional combination is the one that has kept the Pepe lights and its open doors for the last 100 years, and which has led to an 85 -mile pizza rivalry between NYC and New Haven, as some deaths swear the pepe slices of Manhattan out of the water.
“New York style is what I call” life pizza “, made to sell in a cheap white plate, on the march. The New Haven style is intended to be eaten at the table with family and friends,” the post Frank Zabski, a founder of New Haven Pizza School, told The Post Frank.
Nicholas Aucella, a New York City resident who grew up in New Haven County, is also a fan and went to Pepe with his family since he was born.
“It’s an authentic and authentic experience,” he explained to the publication. “The pizza is worth every minute waiting for the line. The feeling it gets from each cake is indescribable.”
Despite the praise of hungry customers, Bimonte-Kelly believes that Pepe’s actual secret sauce is a dose of humility and gratitude.
“My grandfather taught me in life how to treat people with honor and respect,” said Bimonte-Kelly.
“” It does not boast you, “I would say.
And it is not just the delicious pizza that provides customer hordes: New Haven’s location is also a place of nostalgia for locals.
“When you look at old pictures of Wooster Street and Pepe’s, everything seems the same,” said Pascale. “Nothing exceeds the atmosphere of old school. I love getting a good seat at the restaurant with a view on Wooster Street and seeing people walking.”
“Energy, humility, presence and passion”
“I am very grateful and humble. I appreciate the love that customers give us. I am always so blown,” said a bimonte-joelly tears in the publication of his grandfather’s length. “I am very grateful and humiliated. I appreciate the love that customers give us. I am always so blown.
“I go out on the line as long as I visit and thank the customers for entering and waiting for the line,” he continued.
It is something he learned from his grandfather, who says he used to “give him the hat” to the people who headed to his pizza and greet everyone with a cozy smile.
“I look at the restaurant to this day and I feel the energy, humility, presence and passion of the people of the past and the present. I feel light, energy, love, union, teamwork and resilience.”
#Exclusive #pizzeries #America #years #nyc #connecticut
Image Source : nypost.com