Fiori's Pizzaria pours profits into the food
On a dreary Monday afternoon, the lunch crowd packs Fiori's Pizzaria in Brookline. There are parents with small children, a couple of seniors, some laborers in need of nourishment. A trio of women clad in business attire sits at a table; seconds later, a pizza is delivered to their table
"Sometimes, we'll deliver the pizza to people in their car (waiting) outside," says owner Fiorentino Moscatiello, who opened the shop at the corner of West Liberty Avenue and Capital Avenue in Brookline in 1979.
Service is paramount, as indicated by the store's slogan "We Fix You Up." The counter staff during a recent visit was attentive, cheerful and polite.
But it's the pizza that keeps customers coming back again and again. Moscatiello, who emigrated to the United States from Naples, Italy, in 1972, says his secret is simple. He makes pizza the same way he did 32 years ago: Only the best ingredients are used.
"A lot of people, they don't want to spend the money," Moscatiello says. "They use the cheap stuff and put the money in their pocket. You gotta buy the best ingredients."
For the pizza sauce, that means using the same imported tomatoes from Italy that Moscatiello used in 1979, even if it costs him $28 per case. He also uses the same type of Provolone cheese, with "just a little bit of fresh mozzarella."
This insistence on the best ingredients yields one of the best pizzas in the region, with a large 12-cut pie costing $12.95. Standard toppings are $1.85 for large pizzas, and gourmet toppings (shrimp, meatballs, steak, hot-sausage links) are $4.05. Thick crust pies are an extra $2.
Small pizzas (8 cuts) are $9.80, with toppings $1.45 and $2.80. Slices are $2.10, with toppings 40 cents and $1.15.
Not in the mood for pizza• Fiori's offers an array of enticing alternatives. Notable are the calzones ($10.80 to $16.75), bursting with ricotta cheese, capicola, pepperoni, mushrooms, onion and Provolone cheese. There are a variety of pasta dishes, including rigatoni ($4.95 to $6.95) and ravioli ($6.55), with homemade meatballs added at $1.25 a piece.
In the mood for a sandwich• The usual offerings are featured, including Italian ($4.70 for a half, $7.50 whole), chicken parm ($5.75/$9) and meatball ($5.25/$8.50). Fiori's offers its sauce to go, in three varieties (pizza, steak and buffalo), ranging from .70 cents for 2.5 ounces, to $5.95 for a quart.
While some things about Fiori's stay the same, Moscatiello acknowledges he's had to make adjustments for modern technology.
"We have a Facebook page with almost 10,000 friends," he says proudly.Additional Information:
Location: Corner of West Liberty Avenue and Capital Avenue, Brookline
Hours: 11 a.m. to 1 a.m. Sundays through Thursdays, 11 a.m. to 3 a.m. Fridays and Saturdays
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Steelers’ Harrison awaits go-ahead from Tomlin before practicing
- Slot cornerback Boykin should give Steelers options in secondary
- 4 ejections, benches-clearing scrum mark Pirates’ win over Reds
- Zimbabwe alleges Murrysville doctor illegally killed lion
- Rossi: Looking at the next great Steeler
- Pa. breeding ground for corruption, experts say
- Inside the Steelers: Roethlisberger strong in goal-line drills
- Pirates notebook: Burnett says ‘surgery is not an option’
- Blairsville man killed in single-vehicle crash in Derry
- Pittsburgh airport improvements noted as CEO tries to expand activity
- Coal miner Alpha Natural Resources files for bankruptcy