Angelo’s: American pizza with 100% Italian flour

Jul 07, 2021 219

Danny Digiampietro’s business started in 2013 in New Jersey, then moved to Philadelphia in 2018: on 9th Street, a stone’s throw from the Italian Market.

His place is tiny in terms of size, so much so that there’s no seating and the products are takeout only. Danny Digiampietro is the owner of Angelo’s Pizzeria, and employs 20 people to satisfy the long lines of customers that form outside his storefront every day. The secret is the quality of his pizza and bread, which Danny prefers not to pigeonhole into a precise style emphasizing instead its uniqueness.

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SOURCE: https://news.italianfood.net

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