The History of Zappi's
A Bit About The Owner: Every day, long before the sun rises, Al Zappitelli arrives at work at 5:30 a.m. He rolls up his sleeves and gets to work, chopping up fresh vegetables, getting his Niagara Falls restaurant’s signature sauce simmering, and prepping for his cooks who will arrive at 11 a.m. They're long days, involving hard work, but the second-generation restauranteur wouldn't have it any other way. “I love it; I love my job,” said the owner of Zappi’s Pizza and Pasta, a name that for generations of locals and tourists, has conjured up images of hearth-baked pizzas and Italian dishes, such as chicken and veal parmigiana and eggplant lasagna. Authentic Italian Food 50 Years in the Making! From left to right: Veal Parmagiana, Buffalo Chicken Pizza, Penne Pasta with Homestyle Tomato Sauce “It’s all homemade, and homemade takes time,” said Zappitelli.