Last February, we reported on the famed Brooklyn based Ignazio’s Pizza and their upcoming opening on the Post Road in Westport. We are very pleased to announce that it’s go time! Ignazio’s will be opening their doors, and their pizza ovens, on Monday, November 11th, and we couldn’t be more excited for their signature thin crust pies. CTbites had the pleasure of speaking with owner Louis Termini, who, as it turns out, has strong pizza ties to Connecticut, and big plans for the new Westport digs.
What should pizza loving guests expect at Ignazio’s? The Westport spot may be slightly less scenic than that of DUMBO, but will continue the Ignazio’s tradition of thin crust pies, or “signature round pies,'“ with specialty pizzas including: Bacon, avocado, and tomato, white clam, Tex-Mex, and pineapple and ham. For those who prefer something a little “crustier,” they will also be serving up a slightly thicker crust square pizza, the “Siciliana.” In addition to the pizza menu, there are some pretty epic calzones with fillings such as spinach, escarole, and carrots, and ham. But it’s not JUST pizza. Ignazio’s also features a curated Italian menu with dishes including: Estelle`s Meatballs, baked anchovies, chicory salad, wraps, and grinders. On tap, he says, “I’ve got New England, The Bronx, and Brooklyn,” with Down East Cider, and beer from Brooklyn and Breweries.
The journey that landed Lewis Termini in the pizza business is truly one worth telling. During our first meeting Termini gave me the full scoop. “My mother was Cajun. Cajun people wake up cooking and they go to sleep cooking. My Father was Italian, so my mother learned how to make Italian food from my Sicilian grandma.” Termini is a self proclaimed ”first generation hippie, a starving artist…and I didn’t want to work”, but then there were kids. Out of necessity, he finally stepped into his father’s business at the legendary jazz club, The Five Spot Cafe (jaw still open over this detail). Years later, and now schooled in the industry, he took all of those Sicilian pizza skills he had learned from his grandma, saw an ad for “Pizza chef wanted in Avon CT,” and turned Connecticut’s Luna Pizza into a seven location success.
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