Patsy Grimaldi is a purist when it comes to pizza. He learned the trade from his Uncle Lancieri, who trained with the man credited with opening the first pizzeria in America Circa 1905. Lancieri opened his own pizzeria in 1931, where Grimaldi started learning the art of coal brick oven pizza at the tender age of 10.

In time, Grimaldi was ready to open the first of his two pizzerias in New York. Soon the smoky taste of his coal fired brick oven pizza became a “must have” for numerous pizza lovers and celebrities alike, including Frank Sinatra and former NYC Mayor Giuliani.

“Why coal-fired ovens?” Grimaldi says, “Over seventy five years ago, all pizzerias and bakeries cooked with coal because it gave the pizza a unique flavor, and a crisp crust that is just not possible from gas, convection or wood oven.”

When Grimaldi was ready to retire, he passed along his pizza secrets to his favorite nephew. As coal fired brick oven cooking was a dying art, he wanted to ensure that future generations would be able to experience the unique and truly authentic pizza that has been enjoyed in America since the early 1900’s, that is Grimaldi’s Pizzeria.

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