he Pavone family first came to the America from Linguaglossa, Sicily in the late 1950’s. At that time, you could walk from one end of our neighborhood in New York City to the other and only hear Sicilian dialect being spoken. It was a place where people knew their food and especially their Italian food. It was in this environment that we first decided to make pizza and we knew that to succeed, our pizza had to be the best that could be made. Nothing less would do.
It’s no coincidence that so many people refer to our thin-crust pizza as “New York style,” because New York City is where we got our start in 1967. To make sure that we had the best pizza around, we sought out the finest ingredients and recipes from all over New York City and from our homeland in Sicily. That is the approach that we have always used with every product that we make and the popularity of Pavone’s Pizza has shown us that our customers appreciate our efforts.
These days, we hear many of our competitors use words like “authentic” and “original.” As we enter our 43rd year in business, we invite you to come and enjoy a product that has been enjoyed in this country for over four decades. We are still using the same approach to making pizza and are working on new products to introduce to our customers soon. We look forward to many more years of great stories from our customers!