Frank Pepe’s Legendary Pizzeria Unveils Bold Spring Menu – Here’s What’s New!

Frank Pepe Pizzeria Napoletana, the iconic Connecticut-based eatery famous for revolutionizing coal-fired pizza, has just announced an exciting new spring special. Known for its crispy, charred crusts and fresh toppings, Pepe’s latest creation promises to bring a burst of seasonal flavors to its loyal fans.

A Fresh Take on a Classic

This spring, Pepe’s is introducing a vibrant new pizza featuring farm-fresh ingredients sourced locally where possible. The special showcases:

• A base of their signature tomato sauce and fresh mozzarella
• Topped with artichoke hearts, roasted garlic, and sun-dried tomatoes
• Finished with a drizzle of basil-infused olive oil and a sprinkle of Pecorino Romano

Why This Special Stands Out

Unlike traditional seasonal offerings that stick to predictable flavors, Pepe’s spring pizza embraces bold Mediterranean influences while staying true to its Neapolitan roots. The balance of tangy, sweet, and savory elements makes it a standout choice for both longtime fans and newcomers.

Pepe’s Legacy of Innovation

Since 1925, Frank Pepe’s has been a pioneer in pizza-making. Their original New Haven location still uses the same coal-fired ovens, delivering the unmistakable char that pizza lovers crave. This latest special continues their tradition of pushing boundaries while respecting tradition.

What Makes Pepe’s Different?

1. Coal-fired perfection – The intense heat creates a crispy yet chewy crust.
2. Quality ingredients – Only the freshest produce and premium cheeses make the cut.
3. No compromises – Every pizza is crafted with the same care as the original 1925 recipe.

When Can You Try It?

The spring special is available now at all Connecticut Frank Pepe locations, including the legendary New Haven flagship. While supplies last, don’t miss the chance to experience this limited-time flavor fusion from one of America’s most beloved pizzerias.

What Do You Think?

• Does Pepe’s new spring pizza sound like a winner, or should they stick to their classic pies?
• Are artichokes and sun-dried tomatoes overrated as pizza toppings?
• Should pizzerias focus more on seasonal ingredients, or is tradition more important?
• Is coal-fired pizza truly superior to wood-fired or gas oven styles?
• Would you travel out of state just to try Pepe’s latest creation?