The Westchester Magazine recently published an article commemorating Pepe’s Pizzeria and its 90th year of business. Samantha Garbarini, the author of the article, defines Frank Pepe’s rise to acclaimed pie status as the quintisential American Dream. She also describes the tried and true process of Pepe’s, which uses supremely fresh ingredients and a coal-fired oven, and mentions Pepe’s business expansion that seeks to dominate New England. Ms. Garbarini concludes with a top three list of Pepe’s Pizzas, which includes: the legendary White Clam Pie; the summer seasonal Fresh Tomato Pie; and the classic Original Tomato Pie, but with Mozzarella. Thank you Ms. Garbarini for the article and keep up the speculation as to where the next Pepe’s Pizzeria will be! Click here to check out the rest of the article!
