Zuppardi's Apizza

New Haven-Style Pizza Icon Since 1934

The rich history of Zuppardi’s Apizza began in 1934 in West Haven, CT with Dominic Zuppardi, a master bread maker who learned his trade in Southern Italy and perfected his craft in New Haven. Alongside his famous bread, Dominic became famous for his “abeetz,” or what has now known as “New Haven-style pizza.” or “apizza” as the locals call it. Though times have certainly changed since Zuppardi’s birth, the pizza certainly has not. Dominic’s son, Anthony worked to make Zuppardi’s the icon it is today. And now Anthony’s daughters, Lori and Cheryl, and their children proudly strive to provide their customers with quality New Haven-style pizza, always remembering Anthony’s tried and true message—“The last bite should taste just as good as the first.”

We're not the only ones who love them!

Danny Meyer calls Zuppardi's Apizza his favorite New Haven-Style Pizza. Zuppardi's Apizza is in the Pizza Hall of Fame and has been featured in the New York Times, Serious Eats, and Vice.

Zuppardi's Apizza

New Haven-Style Pizza Icon Since 1934

The rich history of Zuppardi’s Apizza began in 1934 in West Haven, CT with Dominic Zuppardi, a master bread maker who learned his trade in Southern Italy and perfected his craft in New Haven. Alongside his famous bread, Dominic became famous for his “abeetz,” or what has now known as “New Haven-style pizza.” or “apizza” as the locals call it. Though times have certainly changed since Zuppardi’s birth, the pizza certainly has not. Dominic’s son, Anthony worked to make Zuppardi’s the icon it is today. And now Anthony’s daughters, Lori and Cheryl, and their children proudly strive to provide their customers with quality New Haven-style pizza, always remembering Anthony’s tried and true message—“The last bite should taste just as good as the first.”

We're not the only ones who love them!

Danny Meyer calls Zuppardi's Apizza his favorite New Haven-Style Pizza. Zuppardi's Apizza is in the Pizza Hall of Fame and has been featured in the New York Times, Serious Eats, and Vice.