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

Should You Be Buying New Equipment Before the Tax Year Ends?

Mike Rassmussen breaks down the do's and don'ts of equipment purchases prior to December 31.

Chef's Corner | Shawn Randazzo Explains His Philosophy Behind Detroit-Style Pizza

Shawn Randazzo, master of the Motor City pizza, teaches you all you need to know about Detroit-style pies so you don’t have to hear it through the grapevine.

December 2018: The 2019 Pizza Power Report and more!

Detroit-style pizza, cheese trends, chicken wings and more marketing tips.

Quick-Fire Questions with The Dough Doctor

Tom “The Dough Doctor” Lehmann provides rapid-fire responses to operators’ minor dilemmas.

Make Your Wing Sales Soar With These Insights From Operators

Chefs report on the hottest flavor trends and innovative cooking techniques for pizza’s best companion: the chicken wing.

The Best Local Marketing to Find You Long-Term Pizza Customers

What cheese trends are taking off in restaurants across the country? Experts and operators weigh in.

Your restaurant should be making the most out of your cheese choices.

Detroit-Style Is Motown's Favorite Pizza

Airy dough, crispy crust and signature caramelized cheese makes Detroit-style pizza an instant winner on any pizza lover’s list.

The 2019 Pizza Power Report: A State-of-the-Industry Analysis

To stay competitive in the pizza business in 2019, independents will have to meet customers’ growing demand for speed, customization, delivery and convenience.

How to make the most of your mozz

A staple at every pizzeria, mozzarella shines for its versatility in everything from apps and salads to pizza and pasta.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags