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Pizza is everywhere and
it's big business. But we're not in it because it's big business. We're in it because Pizza is our Passion and our family
tradition. We're dedicated to Old World Quality and Authenticity which is quite different than the typlcal fast-food
American pizza which is
all around us.
We don't bake with a gas or electric deck oven or a conveyer belt oven just because
its easier. Fact is: These ovens are for typical fast-food
American pizza baking.
Check out our link entitled "Corky's
Why We're Different" for more information. We believe in protecting the integrity and authenticity of our craft.
We
offer Truely Authentic "Old World" Italian Neapolitan pizza baked directly on the deck of an open-hearth in a custom-built
"Old World
Wood-Fired" Brick Oven just as it began in Naples, Italy back in 1889. This IS the quintessential
"Old World Italian Neapolitan Pizza".
Did you know there are thousands of great pizzerias all over the world but
the birthplace of this culinary masterpiece is Naples, Italy!
Here's a pizza fact... The very first Pizza was baked
in southern Italy more than 400 years ago, to give a different "twist" to traditional bread:
it was made of
bread dough, garlic, lard and salt. Only in the mid 1800's did Naples create the "modern pizza" with tomato and
mozzarella.
Do you know how the famous "pizza margherita" got its name? In 1889, while visiting Naples, the King of
Italy Umberto I and his wife
Queen Margherita were presented a pizza with a touch of fresh ground tomato sauce, mozzarella
and fresh basil to symbolize the Italian
flag. The Queen loved it so much that, to this day, the pizza bears her name.
Next time you’re in Italy, enjoy a "real" Neapolitan pizza!
Around 1937, my father Corrado (nick-named "Corky"
by my uncle Johnny Magaldi), was one of the founders who introduced the art of
Brick Oven Baked "Apizza Napolitana"
(hand stretched Neapolitan pizza) baked directly on the open hearth in an authentic Old World
Brick Oven, to Hartford,
Connecticut. He was a true pioneer, setting the benchmark for authenticity and "old-world" tradition.
He and my mom owned and
operated the original Corky's through the 1940's and 50's in downtown Hartford, CT. Corky's soon became
famous and
was "THE" place for Authentic Old World pizza. Although my father was referred to as "The Pizza King"
of Hartford County
by the Hartford newspapers, Corky's was a "full service" restaurant.
His menu consisted of
appetizers, many pasta dishes, and some chicken, veal and steak dishes. They also had sandwiches and salads as well
as
a full bar menu. Towards the latter days of my dad's "Corky's" I hung around as a young boy and learned to love
the business. My dad
tought me everything. My dad was a "consummate chef"! He was able to take left-overs from
the fridge and prepared a meal "fit for a king".
He was the President of the Connecticut Chef's Association and was the first
President to be re-elected for a second term. He is the recipient
of the "Chef of the Year" award as well as
many other awards. Towards the late 50's my dad was offered a position as "Executive Chef and
Food Service Director"
by one of Hartford County's largest hospitals. He and my mom thought it best to sell the business and accept the offer.
He remained active with
the Connecticut Chef's Association and continued to win many awards in the culinary field. My Mom and Dad were
both a
tremendous influence in my life. I Love and miss them both.
