Three Generations of Italian Craft

In 1914, John and Katrina Pagliai left Northern Italy for a small mining town in Iowa. They carried little more than memorized family recipes — the crisp doughs, savory sauces, and spiced sausages of their homeland.

By 1957, those recipes had become Iowa City's first pizzeria. Today, we still blend our sausage on-site, simmer our sauce all day, and bake every pie in our original stone hearth ovens. Some things are too good to change.