"A member of the Zuppardi family told us they had just made 200 pounds of sausage -- a significant portion of which was spread across this lovely pizza."
Michael Stern
"The fresh clam pie is shucked immediately after ordering to ensure maximum freshness. You won't find a more satisfying seafood pizza anywhere."
Stephen Rushmore
"Description? No need, the picture says it all."
Mark Kaupe
"This is a thin-crusted and dark-edged pie. Zuppardi's pie could compete successfully in a blind taste test with the boys downtown. Try the house-made sausage as a topping.
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Mark Kaupe
"This very flavorful sausage spotlighted this pie’s savory sauce and cheese."
Chris Ayers & Amy Briesch
"Is this the best white clam pizza in the universe?"
Michael Stern
"These tomato-topped pies will go to the local bars to be heated again later. They freeze some for take-out.
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Mark Kaupe
"Perfect edges around the rim, typical of the pizza in these parts. This is one delicious sausage pie. I also bought a frozen one for another meal."
Mark Kaupe
"Baking in a convection/toaster oven right on the rack provides a nice crisp bottom crust. Creating dark edges is a work in progress for me.
The sausage is flavorful and generous."
Mark Kaupe
"A frozen sausage pizza ready to be heated."
Mark Kaupe
"The menu reads as if it is from Wooster Street. The pushpins remind me of Pepe's."
Mark Kaupe
"Some sweet temptations to bring home. "
Mark Kaupe
"You can get a plain or one topping pizza for $5.00. Other frozen meals make dinner easy."
Mark Kaupe
"The neighborhood has grown since 1934, giving Zuppardi's that feeling typical of small pizzerias throughout the region. Delivery charge? Just open the front door. A recent windstorm wasn't kind to the awning."
Mark Kaupe
"An extreme close-up of crust shows one of the puffed-up bubbles with a blackened edge that makes southern Connecticut pizzas so extraordinary."
Michael Stern
