Totonno’s Pizzeria Napolitana, a cherished institution in Coney Island since its founding in 1924 by Naples-born Antonio Pero, is now seeking new ownership. Despite enduring challenges like fires, floods, and the recent pandemic, the pizzeria has remained steadfast in preserving its traditions. Operating out of the same one-story building and utilizing the original coal-fired brick oven, Totonno’s has upheld its reputation for serving some of the finest pizza in New York City. Now, the Pero family, who has maintained ownership for generations, is seeking an investor or buyer to carry on its legacy.
With a lineage tracing back to the earliest days of American pizzerias, Totonno’s stands as a unique symbol of culinary heritage. Pizza historian Scott Wiener notes that Totonno's reluctance to adopt innovations such as the aged pizza cheese, which is referred to as "low-moisture mozzarella" in the trade, is partially attributable to continued family control. Despite the evolution of pizza-making techniques over the years, Totonno’s has remained steadfast in its traditional methods, eschewing innovations like aged pizza cheese in favor of their time-honored recipe. Fresh mozzarella, pulped Italian tomatoes, chopped garlic, olive oil, and grated pecorino form the simple yet iconic toppings that have delighted generations of pizza enthusiasts. As the pizzeria seeks new ownership, it leaves behind a legacy deeply rooted in tradition and a testament to the enduring appeal of authentic Neapolitan pizza.
