Authentic New York Pizza in Salt Lake City: How a Bronx Native Brought the Real Deal to Villaggio Pizzeria

Walk into Villaggio Pizzeria on State Street in South Salt Lake, and you'll hear something you don't expect this far from the East Coast: the unmistakable sound of a genuine Bronx accent calling orders behind the counter. Ricci Rondinelli isn't playing at New York pizza—he's living it, importing flour and key ingredients straight from New York to ensure every slice meets the standards he grew up with in an Italian neighborhood in the Bronx. And people notice. Eunju, a Salt Lake City transplant from South Korea on her third visit to Villaggio, puts it simply: "the rest of the city's pizza shops have officially lost her business." Her go-to order? Nonna's Eggplant Parm Pie—one of the signature pizzas that showcase why this no-frills pizzeria has become the gold standard for authentic New York pizza in Salt Lake City.

From Retirement Dreams to Pizza Reality: The Bronx Comes to Utah

Ricci Rondinelli came to Utah planning to retire, but after failing to find an authentic slice of pizza in town, he did what any self-respecting New Yorker would do: he took matters into his own hands. So much for retirement. Now he's pulling 12-hour shifts, standing in the kitchen stirring pots of marinara sauce and rolling meatballs using recipes passed down from his grandmother. It's no accident that so many dishes at Villaggio carry the name "Nonna"—this is a tribute to the woman whose cooking taught him what real Italian American food should taste like.

The Washington Post recently ranked Villaggio as the #2 best New York style pizza in all of Utah, and in September 2025, Barstool Sports founder Dave Portnoy stopped by during his Utah visit. Owner Ricci Rondinelli immediately posted about the visit, and the impact was immediate: "We've been selling almost 300 to 400 pies a day the past couple of days... we're running out of dough," Rondinelli said, crediting Portnoy's exposure for as much as a 50% increase in daily sales.

What sets Villaggio apart isn't just Ricci's background—it's his commitment to quality. He spends extra on food costs to top his pizzas with mozzarella from Wisconsin's Grande Cheese Company, which many consider the best mozzarella in America for East Coast style pizza, with a slightly sharper flavor than the bland mozz most pizza joints use. He also favors Boar's Head products for his subs and specialty pizzas. Yeah, it means the pizza costs more than some places, but one bite and you understand why.

The pizzeria itself? No-frills, no gimmicks, and no alcohol—just a straightforward, functional space where the focus is entirely on the food. There's seating available, but most customers grab takeout. Behind the counter, you'll see employees working at a frenzy pace—tossing dough, slicing fresh mozzarella, sliding bubbling-hot pies out of the oven. This is how it should be.

The New York Pizza Experience: What Makes Villaggio Different

Let's talk about what you actually taste when you bite into a Villaggio slice. The crust represents a blend of recipes from Naples and Calabria via the Bronx—it's that crispy-yet-chewy texture that flexes and tears almost like ciabatta. The sauce is bright, garlicky, and balanced in a way that tells you someone who knows what they're doing made it from scratch that morning. And that Grande mozzarella? It's got just enough sharpness to stand up to the robust tomato sauce without becoming a greasy mess.

One customer from New Jersey—who's been eating East Coast pizza for over 45 years—declared: "HANDS DOWN THE BEST PIZZA IN THE STATE BY FAR!!! Top shelf ingredients like real basil, homemade ricotta cheese, the dough is an authentic recipe that the owner has worked on for years. I give Villaggio 10 out of 10 for sauce, cheese, dough, and overall pizza." His son added that it was "THE BEST white pizza I have ever had."

The simple cheese slice is where many New York pizza purists start, and it's where Villaggio really shows its stuff. This straightforward pie showcases the excellent tomato sauce and aforementioned Grande cheese without any distractions. But if you want to go beyond the basics, Villaggio's specialty pizzas tell the story of Ricci's Italian heritage.

Nonna's Eggplant Parm Pie has become a cult favorite—breaded eggplant layered with that killer tomato sauce, mozzarella, and pecorino, all on a Calabria-style crust that holds up to the weight without getting soggy. Pizza Bianca (the white pizza) is another standout: mozzarella, garlic, olive oil, ricotta, red pepper, pecorino, basil and balsamic on a 14-inch small for $19.50. Then there's the Bronx Bomber—a true meat lover's delight loaded with sauce, mozzarella, meatballs, sausage, pepperoni, mushrooms, olives, onions and peppers.

The meatball and sausage pizzas are favorites because the meatballs are made from scratch in-house from pork, beef and veal, and they're generously applied—Villaggio is not a place to skimp on pizza toppings. Other options include the "Botanical Gardens" veggie pie, a Margherita with fresh mozzarella and kalamata olives, the "Coney Island" Hawaiian, plus Sicilian-style pizzas available by the slice.

Speaking of slices—Villaggio advertises "the fastest lunch in town," and they mean it. You can grab jumbo-sized pizza by the slice starting at just three bucks. One reviewer noted: "Best pizza in Utah. Minimal flop, great crust. Must try." Another emphasized: "Perfect undercarriage with zero flop. Greasy but what do you expect with NY Pepperoni?"

Beyond Pizza: The Subs and Calzones You Can't Miss

Here's something most people don't realize until they've been to Villaggio a few times: this place makes some of the best subs in Utah. And that's not hyperbole.

The chicken parmesan sub features thick and meaty boneless chicken breast, coated in panko breadcrumbs and deep fried before being served with homemade tomato sauce and gooey mozzarella on stellar homemade ciabatta rolls. It weighs about two pounds—you can only eat half of one at a single sitting. The meatball sub uses those same homemade meatballs (pork, beef, and veal), and the eggplant parmesan sub brings that signature Nonna's touch to sandwich form.

The calzones deserve their own paragraph. These are handmade beauties—essentially inside-out pizzas stuffed with your choice of ricotta & mozzarella, pepperoni or sausage, or meatball or chicken. The sausage calzone comes with marinara sauce, mozzarella/ricotta and a crispy crust topped with sesame seeds. One regular customer calls them "the best calzones I've ever had," and another raves about the 3-cheese calzone as a must-order item.

Villaggio's Place in Utah's Pizza Landscape

South Salt Lake might seem like an unlikely spot for one of Utah's best pizzerias, but that's exactly what makes Villaggio special. It's not trying to be a trendy downtown hot spot or a Instagram-perfect concept restaurant. It's a neighborhood joint where the pizza speaks for itself and the owner isn't afraid to tell you exactly what he thinks (in that unmistakable Bronx way).

The location at 3144 South State Street puts it squarely in the heart of South Salt Lake's evolving food scene, accessible from I-15 and close enough to Sugar House and Millcreek to draw pizza lovers from across the Salt Lake Valley. There's parking out front—a rarity for quality pizza spots—and the clean, spacious dining area feels worlds away from the cramped NYC pizza joints Ricci grew up with.

One customer noted that Ricci "has successfully teleported a New York pizza joint over 2,000 miles west," adding that he's "made some improvements including a spacious and pristine clean dining area, several parking spots out front and a courteous mask-wearing staff."

New Yorkers living in Utah have found their spot. One customer wrote: "WONDERFUL PIZZA. I'm new to SLC, having driven cross-country with my doggie from NY. This place was recommended to me, and for good reason. The staff members are courteous and the pizza is excellent, particularly the sauce." Another called it "A little bit a NYC right here in Salt Lake," adding they'd make the drive from anywhere in the valley to get there.

The sauce consistently earns praise: "The sauce on the pizza = AMAZING," wrote one reviewer. Another declared: "You know a pizza is superb when you order just a cheese slice and you find the pizza tastes absolutely wonderful! The crust is crispy and chewy at the same time! The cheese is melted and toasted perfectly!"

Planning Your Visit to Villaggio Pizzeria

Location & Hours:
Villaggio Pizzeria is located at 3144 S State St, Suite 1, South Salt Lake, UT 84115. They're open Monday through Thursday from 10:30 AM to 9:00 PM, Friday and Saturday from 10:30 AM to 10:00 PM, and closed Sundays. The phone number is (801) 410-4355.

What to Order:
First-timers should start with a cheese slice to taste the foundation—that Calabria-style crust, the scratch-made sauce, and the premium Grande mozzarella. If you're hungry, go for Nonna's Eggplant Parm Pie or the Bronx Bomber. Don't sleep on the chicken parm sub (it's massive) or a sausage calzone. The Pizza Bianca is perfect if you're in the mood for something rich and garlicky.

Insider Tips:
Lunch rush moves fast—true to their "fastest lunch in town" promise. Grab and go slices are available all day if you're in a hurry. Whole pizzas range from $15.50 for a 14-inch cheese to $31 for an 18-inch meat lover's special. They offer dine-in, takeout, and delivery. Parking is out front, and there's seating inside if you want to eat there, though most folks take it to go.

Find Them Online:
Check out their website at villaggio-slc.com or find them on Instagram and Facebook @villaggio.slc for daily specials and menu updates.

The Bottom Line

Villaggio Pizzeria matters to Utah's food scene because it doesn't compromise. Ricci Rondinelli could have opened a place that approximates New York pizza—added some flair, charged premium prices, leaned into the hype. Instead, he imports the right flour, uses the right cheese, makes his meatballs from scratch every morning, and tells it like it is with that Bronx directness that some people find off-putting and others find refreshing as hell.

The result? East coasters reckon this is the best NYC-style pizza in Utah, the Washington Post ranks it #2 in the state, and Dave Portnoy's visit triggered a 50% sales jump that nearly ran them out of dough. But more than the accolades, what matters is this: when New Yorkers living in Salt Lake City get homesick for a real slice, this is where they go.

In a state where most pizza falls into the "pretty good for Utah" category, Villaggio is just pretty good, period. That's what happens when someone who grew up eating pizza on Arthur Avenue in the Bronx decides retirement is boring and opens a pizzeria 2,000 miles from home. We're lucky he did.

Villaggio Pizzeria
3144 S State St, Suite 1
South Salt Lake, UT 84115
(801) 410-4355
villaggio-slc.com
Instagram/Facebook: @villaggio.slc