Many pizza chefs claim to make their
pizzas with passion. But, like their dad,
53, and their uncles Bartolo and Pietro,
who co-founded Brothers Pizza in
1975, the Giove boys throw in another
ingredient—a sense of pure, cocksure joy,
wielding their peels like Major League
sluggers aiming for the fences, joshing
with customers and boasting about the
high quality of their fare to anyone who
“It’s the food and the people I enjoy,”
says Giorgio, 27, who currently man-
ages the pizzeria. “I love seeing different
faces every day along with my regular
customers. I give them good service and
high-quality food, and I watch them
walk out of here with smiles on their
faces. They’re happy to be here, getting
served a fresh, hot, quality pie straight
out of the oven.”
Filippo Jr. puts it more bluntly. “This
is the best pizzeria you’ll ever walk into
for the rest of your life,” he tells a visitor
while his father stands nearby.
Filippo Sr. gives his namesake a nudge.
“Tell him what they call you.”
“They call me the pizza prince,” Filippo
Jr. says, grinning. “The prince of pizza.”
“Because you’re the king!”
Like many Italian pizzaioli in New York,
Filippo Sr. wasn’t born into restaura-
teur royalty. He was 14 when his family
immigrated to the United States from
Gravina, Italy. Before long, Filippo Sr.
found himself working in a pizza restau-
rant. “I couldn’t even reach high enough
to put the pizza in the oven,” he recalls.
“It was so high, I’d get burned under my
arms every time. The owner put a milk
box under the oven. Every time I put a
pizza in the oven, I had to pull the milk
Soon, Filippo Sr. and his older broth-
ers launched their own pizzeria, Gino’s,
on 13th Avenue in Brooklyn. A few years
later, they bought another property in
Staten Island and started Brothers Pizza,
then moved up the street to their current
location at 750 Port Richmond Avenue.
“Around that time, Uncle Pete decided
he wanted to go back to Italy, so it’s been
my dad and Uncle Bart running the show
here for the past 30 years,” Giorgio says.
Giorgio grew up in the pizzeria. “I’ve
been here since I was 10 years old,” he
(From top) Filippo looks on
proudly as elder son Giorgio
shows off his dough spinning
moves; Brothers Pizza emphasizes quality ingredients and
consistency in pie preparation;
the ever-gregarious Giorgio
chats with a customer.
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