Patsy Grimaldi, a renowned pizzeria owner who recently died at the age of 93, was instrumental in preserving the traditional methods of pizza-making in New York. His legacy begins at Patsy's in East Harlem, where he learned under his uncle, who was deeply influenced by the early Neapolitan immigrants. Grimaldi's pizzerias, including the Brooklyn location that bears his name, became benchmarks for authenticity, particularly with his use of coal-fired brick ovens. This dedication to traditional techniques set him apart from the evolving pizza landscape dominated by gas-powered ovens.
Patsy Grimaldi, who passed away at 93, was a pivotal figure in the evolution of New York pizza, bridging the gap from traditional methods to modern pizza making.
He began his journey in the family business at Patsy’s in East Harlem, mastering the old-school techniques learned from his uncle who brought true Neapolitan pizza to NYC.
Grimaldi's pizzerias, notably Grimaldi's in Brooklyn, became a testament to his dedication to authentic pizza, distinct from the more commercial ventures in the city.
His approach to pizza making reflected a commitment to traditional methods, using coal-fired brick ovens, which set his creations apart from the prevailing styles of the time.
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