After 100 Years of Pizza, the Future of Totonno’s Is in Question
Source: New York Times
Since it was founded in 1924 by a baker from Naples, Italy, named Antonio Pero, very little has changed at Totonno’s Pizzeria Napolitana. The restaurant has operated in the same one-story building in Coney Island, burned coal in the same brick oven and followed the same recipe to make pizza that is widely held to be among New York City’s finest.In all that time, Totonno’s has been continuously owned and operated…
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