Frank Pepe Pizzeria Napoletana, the original New Haven apizza spot, has stirred up excitement every summer for years with its Fresh Tomato Pie. Can a winter version enjoy the same success?
The wintertime specialty pie, called Original Tomato—Frank’s Way—debuted on December 15 and will be offered through February 2026.
The pie is a variation of the brand’s popular Original Tomato Pie, which features crushed Italian tomatoes, grated Pecorino Romano and olive oil. However, the winter special features the added touch of garlic, paying homage to the way Frank first crafted the pie in 1925.
Guests who want to build on the flavor can also request black pepper, oregano, anchovies or any other toppings at an added cost.
“Launching this pie, especially in our 100th anniversary year, is yet another way to pay homage to where—and how—it all began,” said Francis Rosselli, grandson of Frank Pepe and co-owner of Frank Pepe Pizzeria Napoletana. “Carrying the legacy my grandpop built a century ago is the honor of a lifetime.”
The winter special debuts as part of the brand’s ongoing commitment to preserving its culinary heritage and delivering coal-fired pizzas that are made with no seed oils, freshly prepared dough and select ingredients imported from Italy, including Pecorino Romano and Italian tomatoes.
Since opening in 1925, Frank Pepe Pizzeria Napoletana has grown from a bakery selling tomato pies on Wooster Street to a nationally recognized pizzeria with 17 locations across Connecticut, Rhode Island, Massachusetts, New York, Virginia, Maryland and South Florida. The pizzeria earned nine No. 1 rankings on The Daily Meal’s “Best Pizzas in America” list and is credited with creating the distinct New Haven-style pizza.
