About
In 1963, 13-year-old Aldo Lamberti arrived in the United States with his family from Naples, Italy. His father, Giuseppe, opened a pizzeria in Brooklyn, New York where young Aldo developed a passion for hospitality. Throughout his twenties he gained experience cooking his native southern Italian cuisine as well as operating restaurants. Aldo now goes back to his roots and offers a pizzeria and market with service at the highest standards of excellence.