La nostra storia
Made in the neighborhood, for the neighborhood.
A fictional family story, written for an EBJ Studios portfolio concept.
Every Sunday, the Esposito apartment smelled of garlic, basil and slow-simmered tomatoes. Nonna Rosa never measured anything — she cooked by feel, by memory, and by the faces around her table.
When the family opened Little Italy Pizzeria, they built it around that table: long, loud, and always with room for one more. The oven became the heart of the room, and the neighborhood became family.
Six decades later, little has changed. The dough still rests for 48 hours. The tomatoes are still San Marzano. And the sauce? Still Nonna's — though we'll never tell you exactly how.
Through the years
1962
Nonna Rosa arrives
With a suitcase, a wooden spoon, and a sauce recipe from Campania.
1971
The first oven
A narrow storefront and a secondhand deck oven open on a busy corner.
1998
The next generation
Son Sal adds the Cup & Char — and a line around the block.
Today
Still by hand
Grandkids Gia and Marco stretch every pie, just like Nonna taught them.
Ingredienti
Simple things, done right.
- · Imported San Marzano tomatoes, crushed by hand
- · Fior di latte mozzarella pulled fresh each morning
- · Basil from a rooftop garden down the block
- · High-protein flour, filtered water, sea salt — and time