|Totonno's Pizzeria Napolitano|
Totonno's pizzeria in 2008
|Street address||1524 Neptune Avenue (between West 15th Street and West 16th Street) in Coney Island in Brooklyn|
|City||New York City|
He was an employee at the Lombardi's pizzeria on Spring Street in New York's Little Italy that was established in 1905 when he began selling tomato pies cooked in a coal oven and wrapped in paper and tied with a string. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. It is owned by Louise Ciminieri and known for its lines out the door, longevity, and delicious food. Pero can be seen in a photograph with Lombardi, whose employ he left in 1924, "shortly after the subway started running out to the hinterlands of Coney Island, and opened his own place there".
Totonno's pizza has been made the same way since 1924 "along with its Brooklyn pizza brethren Di Fara Pizza, Grimaldi's and Franny's", and "is considered among the best in the country by people who have dedicated their lives to the subject". James Oseland, editor-in-chief of Saveur magazine, attributes a "quintessential New York City flavor profile" to Totonno's.
Totonno's is one af a handful of pizzerias that use a coal fired brick oven, which gives the pizza a flavor that can not be duplicated. New coal ovens do not pass current enviromental laws in New York, and the old ovens are grandfathered in as long as the business remains open.
The original location was damaged by fire in 2009, but reopened. In October 2012, Totonno's was among several landmark New York restaurants devastated by Hurricane Sandy. Although they had planned to open by the end of the year, they re-opened in mid-January 2013.
- Michael Wilson Fire Shuts Totonno’s, Legendary Coney Island Pizzeria March 15, 2009 New York Times.
- 104 Years of Pizza in New York July 12, 2009 New York Magazine.
- Kim Severson 'Brooklyn Style Pizza' Meets the Real Deal November 8, 2006 New York Times.
- Jeff Gordinier, "Fighting to Save the Flavor of New York," New York Times November 27, 2012 Dining & Wine section.
- New York City–Area Coal-Oven Pizzerias
- Coney Island Pizzeria Totonno's Plans to Rebuild After Fire.
- Pete Wells, "Sandy’s Less-Heralded Victims: The Places That Bring New Yorkers Together," New York Times November 28, 2012 Diner's Journal
- Chris Crowley, "Restoring Our Church of Pizza: The Rebuilding and Repairing of Totonno's After Hurricane Sandy," "Slice" December 18th, 2012