Nicolitalia Pizzeria

Nicolitalia Pizzeria in Provo, Utah is the product of a storybook family legacy. As a young man, Nicola DellaCioppa Sr. and his family emigrated from Naples, Italy to the United States in 1967. Nicola Sr. began working in food service when he was 16 years old. He began to realize his dream to own and operate his own Italian pizzeria restaurant by starting as a dishwasher in the cafeteria of an all girls' college, ultimately becoming the cafeteria’s head chef.

In 1971, Nicola…

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Nicolitalia Pizzeria in Provo, Utah is the product of a storybook family legacy. As a young man, Nicola DellaCioppa Sr. and his family emigrated from Naples, Italy to the United States in 1967. Nicola Sr. began working in food service when he was 16 years old. He began to realize his dream to own and operate his own Italian pizzeria restaurant by starting as a dishwasher in the cafeteria of an all girls' college, ultimately becoming the cafeteria’s head chef.

In 1971, Nicola Sr., with his wife Mary at his side, opened the Nicola Pizza House in Arlington, MA. With their hard work, dedication, and passion to succeed, they utilized original recipes passed on from their mothers' original tasty creations. Their pizzeria became an instant success. Nicola Sr.’s brothers helped with the restaurant in its early days before moving on to open their own pizzerias. Nicola Sr. and Mary raised their children, Deanna and Nicola Jr., in the business. They instilled their passion for serving the public with the finest authentic Italian food and pizza into the next generation of their family. The little DellaCioppas learned how to toss dough and run a pizza oven long before they were old enough to drive! Their family business had taught them the art of making authentic Italian pizza and pasta, preparing delicious food dishes along with the ultimate value of good, old-fashioned hard work.

When Nick Jr. grew into a young man, he attended Utah State University for a couple years before he returned to Boston to finish his college education. Nick Jr. enjoyed his time in Utah so much that he dreamed of the day that he could return to make Utah his home.

In 2005, Nick Jr. returned to Utah and decided to carry on the family tradition by opening his own pizzeria restaurant here in Provo. The name Nick chose for his restaurant, Nicolitalia Pizzeria, is a fusion of his family’s business and his true Italian heritage.

Nicolitalia Pizzeria’s food is as unique as its name. Nick’s parents taught him how to make an East-Coast-style pizza, which is mouthwatering in its simplicity; Every New Yorker or Bostonian knows a plain cheese pizza is the best kind! Observing culinary trends on the West Coast, Nick tirelessly pursues new and interesting flavor combinations to perfection. The result of his culinary passion is more than sixteen specialty pizzas that will make your taste buds sing a song as happy as the ones you might hear him belting out in the kitchen while he makes your pizza.

Even after being in business for over three years, Nick still relies on his parent’s years of experience and expertise. He would often call home to this very day for their solid advice. His mother Mary invented that creamy Italian house dressing that everyone loves. Moreover, Nick Sr. perfected it while trying to make one of Mary’s diets more palatable. The cannolis, a favorite Italian dessert at Nicolitalia Pizzeria, are made with a homemade blend of ricotta cream wrapped in a pastry shell imported from the Boston area. Nick's dough and pizza sauces are all homemade; Every tasty dish that is served to his customers is freshly made to order.

Nicolitalia Pizzeria is no fast food joint, but its legendary great taste is well worth the wait! Categories:   Restaurants

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