The Lore

Emiliano needed cash to pay for college, so he got to work. He ordered an oven from Italy,  and began making and selling pizza by the slice at farmers' markets. A few weeks later, Emiliano met his godfathers—before he knew it, a location was found, and the team got to work. In just three months, Emiliano’s Pizzeria went from a pop-up to a full brick-and-mortar restaurant.

With a passion for food and community, Emiliano focused on developing a 72-Hour Fermentation Dough recipe that is Non-GMO and Non-Bromated (Carcinogen-Free). At Emiliano’s, we serve our customers like family—if we wouldn’t feed it to our own, we wouldn’t serve it to you.

Today, Emiliano and his team work around the clock to meet the demand for his New York-inspired pizza. Some say it reminds them of home, others say it’s the best they’ve ever had. Every day, we strive to be better than the day before—here to serve the community and bring families together, one slice at a time.