BRINGING CLASSIC NEAPOLITAN PIZZA TO RHODE ISLAND

THE PIZZA

 Pasquale's strives to honor the classic Neapolitan pizza where the integrity of handcrafted ingredients is paramount. We import the finest cheese, tomatoes, olive oil and more, straight from Campania, Italy. As well as having an extensive wine list, all made in southern Italy. Our Neapolitan crust is crafted in house only from "00" flour, fresh yeast and Sicilian sea salt. Fermented in 2 phases process for a healthier and more digestible pizza, using an Italian made fork mixer and a lot of hand kneading.

 Pasquale’s has earned several accomplishments and awards for their authentic Neapolitan cuisine. One of the most esteemed accomplishments was earning the VPN certification.  The VPN, Associazione Vera Pizza Napoletana, is an international organization officially established on June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza. So, to gain a certificate from the VPN, is to gain the approval of some of the best pizza makes in the world!

 Another amazing accomplishment that Pasquale’s has earned is being acclaimed by the Gambero Rosso magazine in Italy. After spending three days with them, Pasquale was complimented for bringing classic Neapolitan pizza to America.   

After Neapolitan pizza was inducted into the UNESCO organization, Pasquale’s was chosen to represent the United States on the 3rd anniversary of the induction into UNESCO and appeared on the television show. Pasquale’s was just voted as one of the 50 best pizzas in 2021.

THE FOUNDER

Pasquale’s Pizzeria was founded by Pasquale himself in 2015. Initially it began across the street, in what is now Neapolis, also owned by Pasquale. The story of Pasquale’s unique pizzeria is truly the story of a lifelong pursuit and an amazing journey.

From a very young age, Pasquale Illiano became fascinated with cuisine and the culinary arts. He started working in the restaurant industry when he was very young in the Bay of Naples, Italy.  After the death of his father when Pasquale was 13 years old, he started working to help bring some money home to help support the household. He was just 15 years old when he started, and was still trying to finish school at the same time. He started as a dishwasher, but quickly worked his way up. He was a hard worker and always eager to learn, so the cooks quickly noticed him.  They began teaching him more and more in the kitchen and before long, he was making his own dishes and cooking full time. He has worked with some of the top chefs in Naples and learned from each of them.

 After years of cooking authentic Italian cuisine, Pasquale left the Bay of Naples and moved to the United States. In 1995 he travelled to Long Island to visit friends. Always interested in American culture, Pasquale decided he wanted to stay in the states, and a perfect opportunity presented itself.  A friend in Virginia called him to come a visit.  That is where he learned that his friend’s uncle had an opportunity for him in his restaurant and hired Pasquale as a cook.  He also sponsored Pasquale as a resident, which allowed him to obtain his green card and remain in the U.S. creating his beautiful cuisine.  He remained working there for five years and brought in several unique dishes.

Later Pasquale got a call from another friend in Long Island, New York.  He offered him a position at a restaurant in Connecticut.  From this partnership, grew an opportunity to run a location in Westerly, Rhode Island. Pasquale ran the Westerly location for fourteen years, bringing several wonderful tastes and dishes to their customers. 

While Pasquale loved his position in Westerly, he had a deep desire to go out on his own.  With his passion for cuisine, he longed to bring something more authentic to the area.  With an already established following in Wakefield, Rhode Island, Pasquale opened Pasquale’s, and moved to the current Wakefield location. They opened their doors in 2015 and grew quickly, soon expanding into the larger space where they currently reside.  But Pasquale was attached to the original location and decided to open Neapolis in 2020 in the original space.

Since that time Pasquale’s won the hearts of their patrons and become a staple in South County, Rhode Island.  And as for the founder, Pasquale makes his amazing cuisines daily and brings his guests an exceptional dining experience with an authentic taste and an extraordinary charm.

“I truly love what I do!” –Pasquale Illiano