Pasquale’s Neighborhood Pizzeria
I started working at the age of 11 in a New York City pizza shop. After attending The Culinary Institute of America, I worked in hotels for 20 years before opening up shop in Rochester. I wanted to bring the same Italian authenticity from New York to the Midwest.
You have to understand what your customers are looking for. Get involved in the community and let people know you're part of it. They’ll come in and try your product. And once they try your product, they’re hooked.
I’d have to go with our Bianca slice. It’s ricotta, mozzarella and fresh garlic. It's one of our most popular. People didn't even know what ricotta was when we introduced it here.