Zuppardi's Apizza

This legendary Connecticut pizza creates madly loyal customers and attracts major mass-media attention.



Nearly 80 years ago, Dominick Zuppardi, a baker who emigrated from Italy, opened a bread bakery in New Haven, Connecticut, with his wife, Angelina. By the time his son Anthony took over the business, pizza had been introduced and sold alongside the well-loved loaves.

Eventually, though, he had to choose one or the other, and pizza—by this time becoming more popular—won the battle.

In 1960, as Anthony and his wife Frances grew the business, they moved Zuppardi’s Apizza (zuppardisapizza.com) to West Haven, taking over and remodeling an old laundromat, where the pizzeria remains today. “We grew up above the restaurant and lived there most of our lives,” recalls Lori Zuppardi, Anthony’s daughter and current co-owner with her sister, Cheryl Zuppardi Pearce. “It’s been our way of life.”

Though the pizzeria has incorporated a few newer toppings (think Buffalo chicken) to satisfy modern customers, the menu has remained largely the same. The pies are carefully crafted in the traditional New Haven style, with a slight char developed on the brick oven-baked crust. And though there are no plans for expansion in the works, the Zuppardi’s reach has expanded through frozen personal-size pizzas sold in local convenience stores and bars, plus nationwide shipping. “Our customers have turned into family; they’ve been with us through thick and thin,” Zuppardi says. “Those personal relationships we’ve developed say a lot for the business.”

Of course, larger entities have also helped spread the word.

Zuppardi’s has been named on major TV networks and in travel guides as the best pizza in Connecticut and has tallied numerous awards in the local press. “We’re proud of our awards, our family and our kids, and we value every customer,” Zuppardi says. “It’s nice to be able to work with a smile on your face every day. You just have to be prepared to work—and be humble and grateful for everything.”

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Make the most out of your pizza boxes with these tips from operators

Pizza boxes offer up prime marketing space for operators—but are you using yours to its full potential?

True Greek pizza isn't just olives and feta cheese.

PMQ explores Greek-style pizza’s characteristics and history in the United States.

The Dough Doctor tackles effective dough management strategies

If your pizzas aren’t coming out right, here’s how to put your finger on the problem.

What's Your Story? Vets2Success

An Iraq War veteran is using the culinary arts to transform the lives of fellow vets seeking a new start in life.

Recipe of the Month: Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Is your pizzeria geared up for National Pizza Month?

New managing editor Bill DeJournett runs down the upcoming marketing frenzy.

Let your fingers do the talking with text blasts

Think Tankers weigh in on using text blast programs with your market base.

Some Italians Jumping Ship on True Neapolitan Pizza

Italian consumers today demand a healthier product, which has pizzaioli experimenting with different kinds of flour and reviving ancient techniques.

Product Spotlight: September 2018

Pizza box knives, speedier pans and more.

Idea Zone: Custom Cheese Shakers Make for a Fun & Exciting Functional Promotional Item

Make a statement with these branded cheese shakers from CustomCheeseShakers.com
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags