Pizza is perennial. While styles and trends in food come and go and certain dishes fall in and out of fashion, pizza always sits high on the hierarchy of foods we can depend on. Serra’s Pizzeria has always counted on this culinary truth, and, for over 50 years, it has paid off.
"We make our own pizza dough, we make our own sauce, we grind and season our own meat,” said Lia Serra-Randazzo, whose parents, Onofrio and Lucrezia Serra, started the business in 1970. “It’s about consistency – we keep everything the same. We give an abundance for the amount too. We give a nice amount of food.”
