In some parts of Connecticut—especially Fairfield County—the Criscuolos are practically synonymous with pizza. But the restaurants those kinfolk founded go by other names, like Pizza Post, Wilton Pizza, Heights Pizza, Rowayton Pizza and Toozy Patza Pizza.

That’s about to change for one of the pizza patriarchs, Luca Criscuolo, thanks to his son, Joe.

Luca, who immigrated to the U.S. from an Italian village outside Naples in 1958, has been making pizzas since his discharge from the U.S. Navy during the Vietnam War era. In 1972, he borrowed $13,000 from his brother, also a pizzaiolo, and founded Pizza Post, now an institution in Greenwich, Connecticut.

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Little did Luca know at the time that his family’s pizza adventures—which began with his father’s job at a frozen food factory called Crispy Pizza—would carry on across three generations. And not just his own sons, but his siblings’ son, too.

Next up is Luca’s Pizzeria and Italian Kitchen, which Joe Criscuolo will open in Greenwich on April 12.

Joe started the new shop with his father’s legacy in mind. “I’m excited to pay homage to my dad with the debut of Luca’s,” Joe said in a recent press release. “The menu was inspired by my journey and incorporates ideas from family recipes and visits to the Amalfi Coast. Since my father first taught me how to knead dough, it’s always been my dream to start my own pizzeria, and I can’t wait to share some delicious food with the Greenwich community.”

Joe is also the current co-owner of Pizza Post along with his brother Matt.

But the whole family bleeds pizza sauce, it seems. Joe and Matt’s uncle made pizza for decades in Fairfield County, Connecticut, while their aunt, Carmela, helped their dad at Pizza Post. Joe and Matt’s cousins also operate pizzerias in Norwalk, Wilton and Ridgefield, Connecticut.

For his part, Joe attended the Culinary Institute of America to fine-tune his skills and later worked for restaurateur and celebrity chef Lidia Bastianich, owner of Lidia’s Kansas City and Becco in New York City and host of Lidia’s Kitchenon PBS.

Drawing off 50-plus years of experience and Criscuolo family recipes, Luca’s will feature classic Italian dishes—including some with a modern twist—as well as signature items like garlic monkey bread and Joe’s Sunday Sauce, a version of his mother’s signature sauce that she used to make every weekend.

A portion of the pizza shop’s opening day-proceeds will go to Abilis, a local nonprofit that assists adults and children with developmental disabilities and their families. Additionally, the first 50 customers will get a free order of garlic monkey bread with any purchase.