By Brian Hernandez
The Trupiano family, a three-generation pizza powerhouse, has a legacy thicker than marinara and a passion as fiery as a wood-burning oven. Their prowess spans decades and turns every kitchen showdown into a culinary spectacle.
It all began with Dominic “The Godfather” Trupiano, who laid the foundation of a pizza empire. Fast forward to today, and Dominic’s son, Tore, has stepped up to the plate (or the peel?) with the same fire in his heart and an impressive resume to boot. And he’s bringing Damiano, his son and protege, along for the trip.
“My dad was obviously the first one to start a pizzeria,” says Tore, owner of Mangia e Bevi in Oceanside, California, and a dedicated member of the U.S. Pizza Team since 2015. “He started Trupiano’s back in Chicago in ’71. Then, in 2000, he opened Dominic’s Italian Restaurant on the harbor. In 2018, we opened Mangia e Bevi—that’s where we stand today.”
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You might wonder if Tore was destined for a life in pizza. But his story takes a humorous twist. Growing up, his mother warned, “You can do anything in life—just don’t go into this industry!” Not only did Tore and his siblings defy that maternal decree, but they also embraced the pizza world with open arms. Today, both Damiano and Tore’s daughter, Vittoria (featured in this column in 2023), are poised to continue the tradition.
“As long as the restaurant’s there, I want to keep competing and making pizza,” 18-year-old Damiano says. His early love affair with pizza started at Mangia e Bevi, where he spent countless hours perfecting his craft, eagerly absorbing every tip and trick—especially his dad’s persistent reminder: “Use more flour!” (Nothing sticks to a peel like stubborn dough.)
A Family Sport
For the Trupiano clan, competition isn’t just a pastime—it’s practically a family sport. Tore reminisces about his and his father’s first competition in 1995 at Pizza Festiva (Pizza Expo, before it was Pizza Expo) in Las Vegas. “That was our initiation,” he says. “Since then, I’ve been in and out of competitions, winning as often as I can. Most recently, I clinched first place in the Pan Division of the California Pizza Challenge in L.A. this past August.”
Dominic has his own tales of triumph in Vegas, where he bagged awards for both a nontraditional creation and a breakfast pizza. He even boasts of a triumphant barbecue pizza win as well as participation in the prestigious Galbani Cup. “We take the top three—supremo!” he often jokes.
Not to be outdone, young Damiano made his competitive debut in Atlantic City’s junior division in October 2023, quickly moving on to test his skills against the pros at the 2024 California Pizza Challenge in Los Angeles. His performance at the 2024 Galbani Pizza Cup in Orlando was nothing short of impressive—missing third place in the nontraditional category by a mere three points. “I plan on heading back to Vegas this year, now that I can sit at the big table,” he says.
Family Dynamics
One might assume that a family so deeply immersed in the pizza business would create a kitchenful of rivalry and fiery disputes. But the Trupiano trio shares a bond that’s as warm as freshly baked ziti. “We’re definitely a team,” Damiano says. “If any of us spot a winning tweak in someone’s recipe, we share it. It’s all about lifting each other up, even when we’re competing head-to-head.”
Tore adds, with a mischievous grin, “I’d love to see a father-son showdown someday—maybe even a grandfather-grandson clash. But let’s be real: I don’t see a scenario where I’m not in the finals.”
Dominic, ever the optimist, chimes in, repeating his family’s rally cry: “Or we take the top three—supremo!” The underlying message is clear: While competition on the stage is fierce, the Trupianos’ kitchen is a place of camaraderie, shared passion and a relentless pursuit of pizza perfection.
Beyond the competitive arena, the Trupiano clan is also committed to giving back. Their philanthropic ventures with Slice Out Hunger and Pizza Across America underscore a simple truth: Pizza isn’t just a meal; it’s a community.
From Dominic’s old-school charm to Tore’s high-flying competition antics and Damiano’s rising-star swagger, each generation brings its own flavor to the table. It’s a testament to the fact that passion, family and a relentless drive to innovate are the secret ingredients to success in the pizza world. These contests are more than just events; they’re a chance to showcase decades of tradition, innovation and the sheer joy of making great pizza. And the Trupiano trifecta (or fourfecta, when you count Vittoria) is taking full advantage.
Brian Hernandez is PMQ’s associate editor and coordinator of the U.S. Pizza Team.
