From chef Matt Jennings: “One of the oldest and best known pizzerias in the United States, it seemed a tragedy if I didn’t include this spot that I make it a point to visit, anytime I’m driving to- or through- Connecticut.

Known most commonly and simply as ‘Pepe’s’, the original location - it is widely known - is the only one worth the pilgrimage. Founded in 1925 by the Frank Pepe, an Italian immigrant from the Amalfi Coast and former bakery owner, who would find time in his busy bakeshop schedule to deliver his freshly baked bread via a cart he pulled behind a bicycle.

Soon abandoning the tiring task of baking all morning and then hitting the pavement with his cart, he decided he wanted to create a ‘spot’ where his customers would come to him. So in 1925, with the help of his literate and English-speaking wife, Filomena, the couple started baking a simple and rustic pizza from their homeland, southwest of Naples.

Initially, only two types were offered: tomato with grated cheese, garlic, oregano and olive oil and then the same pizza, but with the addition of anchovies. Soon, mozzarella and additional ingredients followed. Keeping it in the family, allowed Frank to grow his business over the next few years. At one time, his brothers, his son, and his nephews flanked him in the bakery to meet the demand of the crispy, hot pizzas.

Frank Pepe originated the New Haven-style thin crust pizza which he baked in bread ovens fired by ‘coke.’ Coke is a byproduct of coal and it was used extensively until the late 1960’s when it became unavailable (and illegal) and hence coal was then put into use to fire the oven. Pepe’s signature pizza to this day, the White Clam Pizza, was most likely an organic inspiration born from the fact that Pepe’s also served raw little neck clams from Rhode Island, on the half shell, as an appetizer.

To this day, the family still operates the original pizzeria and the pies couldn’t be better. Light, airy, crispy crust with perfect char, and oozing cheese and savory toppings baked at high temperatures to perfection. Frank Pepe’s is a taste of the Old World, nestled into the seaside community of New Haven. Come get a pie. If he was still with us, Frank would love to hear the silence as you eat.”