Salvatores Pizza and Pasta

Salvatore followed in his fathers footsteps when he chose to be a chef. Salvatores dad, Vincenzo, emigrated to NY City from Naples, Italy in 1930, and worked as a chef in the famed Vesuvius Italian restaurant in mid-Manhattan. Through the 50s, 60s and 70s, Vincenzo had restaurants in NY City and upstate NY. In the 70s, Salvatore worked with his dad and learned his craft. His meticulous care in food preparation and use of the finest ingredients is self-evident in his dishes. His food is consistently delicious. All the sauces are home made by Salvatore as are the other foods...

Italian food,pizza and pasta,customer service,and family friendly environment

Salvatores pizza and pasta operates in the Restaurants industry.

Salvatores pizza and pasta's revenue is 11m - 100m

Salvatores pizza and pasta has 11 - 50 employees.