While the messaging behind some of the billboards launched in other areas might appear combative – one billboard for Chicago reads, “Yes, Pizza. Not Casserole,” for example – Anthony stresses the campaign is meant to initiate a “friendly food fight” that ultimately is positive for the entire industry. “It elevates the national conversation. It gets people talking about what they love,” he tells Pizza Today.

People are certain to be talking Saturday, when fashion designer Justin Haynes debuts a pizza-inspired collection at District NHV to benefit the Feeding Families Foundation, which ensures the families of hospital patients get enough to eat. The event is a collaboration between Haynes and Michael Pollack, an artist whose sculpture celebrating Connecticut pizza debuted this week at the Tweed-New Haven Airport. Pollack also is the artist behind the 9,000-pound, 13.5-foot-tall steel and concrete pizza slice statue currently located outside Modern Apizza in New Haven.

Later this year, the state Office of Tourism will debut an official Connecticut Pizza Trail. Twenty of the first spots on the trail already are chosen, having been selected by public vote. Anthony stresses that state pizza operators who aren’t on the short list shouldn’t worry; the full pizza trail will include 100 pizzerias that are geographically and stylistically diverse.

As for the Better Pizza in Connecticut campaign, Anthony says the website and phone number recently launched to solicit opinions about Connecticut pizza have generated largely positive response. “State pride is at an all-time high,” he says, adding that the University of Connecticut’s basketball championships in 2023 and 2024 might have played a role. “Some of the focus on the things that we do very well has actually helped state pride.”

The post Connecticut Starts ‘Friendly Food Fight’ Pizza Tourism Campaign appeared first on Pizza Today.

Concept:

My grandfather, Frank Pepe, opened Frank Pepe Pizzeria Napoletana in June 1925 alongside my grandmother, Filomena, after immigrating to the United States from Italy. Frank Pepe Pizzeria Napoletana is the originator of New Haven-Style “apizza,” which is characterized by its unique chew, char and crunch.

We use only the freshest ingredients, combined with our 14-foot-by-14-foot, coal-fired ovens to deliver pizzas that are consistently delicious and of the highest quality. We now have 17 locations across the East Coast.

Pizza Style:

Frank Pepe’s “apizzas” are characterized by their crust, which is crispy, chewy and intentionally charred. Our signature char sets our pizzas apart, and it starts with our dough.

The dough used at our restaurants is identical to the original recipe my grandfather created a century ago, which is a wetter dough that takes longer to ferment. The process lends itself to a much richer flavor than standard pizza dough. The hot, dry air produced by the coal oven works magic on our dough because of its high water content, which results in the bubbly quality of our pizza crust.

How will you mark the 100th anniversary of Frank Pepe’s?

While our official anniversary is in June, we’re celebrating all year long in different ways. Our goal is to show our appreciation for our team and our generations of loyal guests, whom we thank wholeheartedly for their continued support.

How has the family been able to continue the iconic legacy of Frank Pepe Pizzeria Napoletana?

My family and I have been able to continue my grandfather’s legacy over the past century by staying committed to the tradition of food quality and the community that he envisioned when he started the business in 1925. We use the same recipes he created, and we don’t skimp on the quality of our ingredients.

Additionally, we have a profound appreciation for our guests and consider them an extension of our family. We strive to create a welcoming environment and personalize each of their experiences when they visit.

In the changing restaurant landscape, what has been the key for Frank Pepe’s to stay relevant and grow?

We are committed to making great pizza – it’s what we do best. While we’ve continued to innovate with our seasonal specials, which customers love, we haven’t expanded our menu to include wings and other appetizers. We stick to what we love and know best.

What does the next century look like for Frank Pepe Pizzeria Napoletana?

The traditions my grandfather created 100 years ago have always and will continue to guide everything we do – it is what has made us so successful for all these years. We hope that the next century is as successful as this past century has been, and we look forward to creating new memories with our guests – both new and returning.

Learn more about the 100th Anniversary Celebration at Frank Pepe Pizzeria Napoletana at https://pepespizzeria.com/ and on Instagram https://www.instagram.com/frankpepepizza/ .

PODCAST: Frank Pepe Pizzeria Napoletana turns 100

Listen to Kevin Gagliard, Vice President of Operations, on The Hot Slice Podcast with Pizza Today

Read the June 2025 Issue of Pizza Today Magazine

This month, we focus on restaurant technology. See what’s hot in tech trends this year. Explore kitchen automation that can save labor costs and improve quality. See how digital menu boards can help you stay on top of menu prices in a fluctuating economy. After a record-breaking Pizza Expo and International Pizza Challenge, we explore pizza trends from the world pizza competition. Find summer dessert inspiration. Discover how to take your side salads to entree status. Go to the June Issue.

The post Jennifer Bimonte-Kelly, Frank Pepe Pizzeria Napoletana, New Haven, Connecticut | Conversation appeared first on Pizza Today.