- This pizzeria, founded in Coney Island in 1924 by Anthony "Totonno" Pero, features some of the best coal-fired brick-oven "New York style" pizzas around. Few places can boast fresher ingredients than the homemade mozzarella, sauces and toppings they feature here. In addition to traditional Margherita and Neapolitan pizzas, they have "blanca" pizzas (without sauce) and combination pizzas with a variety of toppings, as well as pasta dishes. Appetizers include salad, mussels marinara and calamari.
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