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Behind The Slice

In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Historic storefront reading “Sbarro’s Salumeria,

The original Sbarro salumeria (delicatessen)

‘Mama’ Carmela Sbarro, a tall Italian woman with short, dark hair, stands in line with eight Italian dishes prepared at the original Sbarro

'Mama' Carmela Sbarro

The Sbarro family dressed in white inside of the original NY location

The Sbarro Family

The Sbarro family gathered in a delicatessen

The Sbarro Family

Welcome to
Fold School

There’s only one way to eat an authentic New York style pie.
And this is it. Let’s begin.

Supply List

Forks? No.
Knives? No.
Spoon? You kiddin’ me?
Plate? Of course.
Napkins? What are we, savages?

Lesson one:

Fold slice.
Put in mouth.
Drift off to Shangri-La.
Repeat AS OFTEN AS HUMANLY POSSIBLE.

Class dismissed.

(Now go find your nearest NY slice.)