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It’s not “pizza” - it’s abeetz! How ϳԹ became the pizza state

A worker at Frank Pepe Pizzeria Napoletana takes a piping hot pizza out of a coal oven and places it into a to-go box during a weekday lunchtime rush.
Ryan Caron King
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A worker at Frank Pepe Pizzeria Napoletana takes a piping hot pizza out of a coal oven and places it into a to-go box during a weekday lunchtime rush. The restaurant was founded in 1925 by Italian immigrant Frank Pepe in New Haven, and has since opened locations across the Northeast.

This hour is bound to make you very hungry because we’re talking about This year, U.S. Congresswoman Rosa DeLauro officially declared

Today, we talk to some pizza lovers. We'll also hear about a new documentary that follows pizza lovers beyond ϳԹ. New Haven pizza is so legendary that pizza makers are now trying to duplicate it across the country.

But up first, ϳԹ doesn’t just have great pizza. Many food influencers are bringing a lot of attention to local restaurants and food makers. We hear from

GUESTS:

  • Hartford based content creator and foodie ( and )
  • Colin M. Caplan: Founder of the and pizza historian and guru.
  • Gorman Bechard: Director of and the new film
  • Jimmy Fantin: owner of in Stuart, Florida

Next week, New Haven Museum will host a screening of A Slice of America: Charred in the Florida Sun. Listeners can find out more about the event by visiting

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Tess is a senior producer for ϳԹ news-talk show Where We Live. She enjoys hiking ϳԹ's many trails and little peaks, knitting, gardening and writing in her seven journals.
Catherine is the Host of ϳԹ’s morning talk show and podcast, Where We Live. Catherine and the WWL team focus on going beyond the headlines to bring in meaningful conversations that put ϳԹ in context.
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