Join Us On The Apizza Bus To Celebrate CT's NEW Top 100 Pizza Trail

Day 1: Apiece Apizza 

Connecticut, like the rest of the country was buzzing with excitement this week as election day loomed. But last month, there was a very different kind of election with sauce, crust, and plenty of cheese. After more than 13,000 votes from pizza and apizza fans were tallied, Connecticut launched its first-ever Pizza Trail, a culinary map celebrating 100 of the Nutmeg State’s most beloved pizzerias.

I, along with CT Bites Editor in Chief, Stephanie Syrop Webster, were there for the unveiling of the trail and boarded the couldn’t-miss-it-you-tried giant DATTCO bus wrapped in apizza pies. 

We started the trail at apizza ground zero: Modern Apizza, which  garnered the top spot on trail’s list. The first slice was magic. Crisp and not overly sauced or cheesy with a faint hint of that famous Connecticut brick oven char.

“I’ve been doing this for 48 years,” said Bill “Billy Modern” Pustari,  “We are the last family run place, just myself and my wife.”

When asked what it meant to be on the pizza trail and to receive the top honor, Billy replied “Awards like this mean more because they came from the public. We didn't chase, we didn't promote it, we didn't go out looking for signatures. It was people just voting for what they like. 

After Modern, we boarded the bus again and hit the second of New Haven’s big three pizzerias, Sally’s. 

Rick Consiglio, the former owner of Sally’s Apizza and son of its founder, Sal “Sally” Consiglio, was on site, telling us about how the business changed over the years since its opening in 1938. 

“There used to be a window here,” said Rick, pointing to a booth in the middle of the restaurant. “They would deliver fresh clams straight through it”.  

The clam window may be part of a bygone era, but the pizza remains the same. I preferred the tomato pie and rosemary potato pizza to over the cheesier cousins, and Rick explained that tomato apizza exists because cheese was once considered a topping like pepperoni instead of a standard like it is today. Who knew? 

Instead of boarding the bus this time, we walked to nearby Frank Pepe’s Pizzeria Napoletana: the OG spot in New Haven. Opened in 1925, this once small pizzeria now has eight locations in Connecticut and at least one in six other states. Like Sally’s, I was surprised that this cheese lover preferred the classic tomato, but I guess you can’t mess with the pie that started it all. 

Now that we had our fill of the apizza trio, we walked to Zenneli Pizzeria e Cucina Napoletana whose website proudly proclaims “Finally good Pizza has arrived in New Haven.” While I disagree, all of the pizzas were great, their Cosacca was my favorite slice of the day, with table-side grated pecorino cheese and fresh basil on top of a pillowy crust dotted with San Marzano tomatoes and extra virgin olive oil. Perfetto! 

Our last stop on day one, Gioia Cafe & Bar isn’t technically on the Pizza Trail, but they do serve a bread called Wooster Squares (named for their street) on their lovely, breezy rooftop. I’ll admit, I was pizza’d out by this point, but the breadlike dough was lighter than I expected (think French bread pizza), and it was perfect for sharing with our newly acquired pizza-trekking friends. 

That night, I think I dreamt of tomatoes and pecorino

Day 2: Slices by the Shoreline 

The second day of the Pizza Trail felt much calmer and more serene. Maybe it was the move from bustling New Haven to the peaceful coast, or perhaps, it’s because  carbs, tomatoes, and cheese are apparently a very effective sedative.

Whatever the reason, our pizza trekking crew was ready to taste a new style ofpizza today: Greek pizza. 

The flavor combinations were really unique and super tasty like this maple bacon and squash pie for fall (look at that cheese pull!) andMoussaka with eggplant, ground beef, cheese (both delicious) at Old Saybrook Pizza Palace.

“We’re so excited to be on the pizza trail,” says Mirsina Gianitsos, owner of Old Saybrook Pizza Palace along with her husband, Steve. 

“It’s something we love to do, it’s our passion. To be a part of it is amazing to us. We’re extremely thrilled to be in the top 20. We’ve been her for 49 years and every day we’re constantly trying to adapt to all different kinds of tastes and age ranges so I feel like this is going to bring in a whole new audience and we’re really excited about that.”

Next, it was off the a brewery, but not just for beer (it’s the Pizza Trail after all). It’s a bit of a rare site to see a pizza oven onsite of a brewery, but Coastline Brewing not only makes their tasty and creative brews on site, but freshly made and slightly charred (just how we like it!) pizza. I tried a flight with Plum Island sour (made with fresh plum puree), Splash O’Lyme with key lime puree, maple donut, and a nitro stout. They were all great, but the plum sour was definitely my pick. As far as pizza goes, the mashed marauder with mashed potatoes, bacon, and onion jam was a standout and while we didn’t get to try it, the scallywag with shrimp, lemon, and capers sounded great.

Our final stop on the trail was Grand Apizza in Clinton. Owner Michael Nuzzo had laid out an incredible spread, and when I say we all dashed for a slice of broccoli, I mean it. Funny how a little pizza deprivation can make even veggies look irresistible. 

“It means a lot to be on the trail,” said Michael “It means we’ve come a long way. Pizza has exploded in Connecticut. I’ve been on the shoreline for 32 years, but Grand Apizza was in New Haven back in 1955. The Pizza Trail is going to be a great thing for Connecticut, and we’re really putting ourselves on the map.”

Speaking maps, we were able to visit eight different places in two days during this trip. That’s eight different ways to make pizza, eight different families, and eight unique stories that make projects like the Pizza Trail so vital. There are 100 pizzerias that made it onto the trail (and many, many more who did not) so, grab your map and start exploring!