Story

Salvatore was born in the heart of Palermo, Sicily, where the scent of wood fired ovens and the taste of bold rustic flavors filled the narrow streets. In the early 1980s, with little more than determination and his family’s recipes, he immigrated to the United States, chasing opportunity while carrying the flavors of home in his memory.

He found work in the bustling kitchens of New York City, starting as a dishwasher, then line cook, and eventually a pizzaiolo. Long nights in Brooklyn and Manhattan restaurants taught him speed, precision, and respect for ingredients. Yet he never lost the Sicilian touch, the salty bite of anchovies, the sweetness of fresh tomatoes, the richness of olive oil pressed from old country groves.

After decades in the restaurant world, Salvatore retired to the quiet charm of Warwick, New York, a place that reminded him of the hills outside Palermo. Retirement did not dull his passion. It gave him space to return to what mattered most, teaching and sharing.

Now, through Salvatore’s Sicilian Asporto, his cooking style lives on. But there is a catch — we are open only Monday through Thursday, and only on DoorDash. Salvatore believed food was best enjoyed without the weekend chaos, when it could be made slowly and shared with people who truly seek it out. By staying off the weekends, we protect the craft. And by being on DoorDash only, we keep things simple and direct, just fire, ingredients, and you. No storefront, no lines, no distractions, just Salvatore’s recipes arriving hot from the oven to your door.

Salvatore’s legacy is not just pizza. It is a reminder that food tells a story, of where you come from, what you have endured, and the joy you pass on to others. The owners of Salvatore’s are proud to carry that story forward, honoring his craft, his roots, and his fire.