Ragazzi Bistro Italiano
Pizza & A Family Tradition
The history of pizza begins in ancient Greek and Roman times with early flatbreads similar to focaccia, brushed with oil and oregano to enhance flavor. In 1570, Renaissance chef Bartolomeo Scappi documented several recipes for pizza in his cookbook Opera dell'arte del cucinare. These early versions were far removed from modern forms, yet they marked an important moment in its development.
In 18th-century Naples, flatbread topped with tomatoes became a staple among the city's working class, valued for its simplicity and ability to satisfy hunger. Its popularity spread quickly, and by the early 1800s it was commonly sold by street vendors and small neighborhood bakeries. Antica Pizzeria Port'Alba in Naples is widely regarded as the world's first pizzeria. It began producing food for peddlers in 1738 before opening a sit-down restaurant with chairs and tables in 1830 - still operating from the same location today. French writer and food historian Alexandre Dumas, père later described this Neapolitan staple as winter food for the humble, flavored simply with oil, cheese, tomato, anchovies, or fat.
The tradition reached the United States in the late 19th century with Italian immigrants. While the identity of America's first pizzeria is debated, it is most often attributed to Gennaro Lombardi in Manhattan's Little Italy. As cooking methods evolved, wood-burning ovens were replaced by gas, changing both technique and flavor. The New York style emerged crispier and evenly baked, while classic names such as Margherita, Marinara, and Calabrese remained unchanged, preserving their roots.
The story of Ragazzi is easier to trace. The name Ragazzi Pizzeria and Italian Bistro comes from the original trade name, Pizza Boys - ragazzi meaning "boys" in Italian.
The Mazzotta family has been making pizza since the early 1970s. On a cold corner of 118 Avenue and 81 Street, Vincenzo "Jimmy" Mazzotta opened a small neighborhood pizzeria with his brothers Tony, Mario, and Silverio. Their goal was to bring authentic Italian and New York–style traditions to Edmonton. Vince's brother, who ran a successful business in New York, shared his experience before returning to the Big Apple. At the time, hand-tossed dough - what the family calls pizza volare - was something the city had yet to experience. Combined with a welcoming, family-style atmosphere, the small shop quickly became a local favorite. By the late seventies, long hours and late nights took their toll, and the business was sold. After a brief hiatus, the brothers opened another location along 111 Avenue.
In April of 2001, Pizza Boys was reborn. This time, Vince and his four sons - David, Daniel, Andrea, and Jason - worked side by side to build on the family legacy, with one clear goal: to create Edmonton's best pizza. Classic offerings like Calabrese and Margherita were refined, while new creations such as Davide's Inferno, The Deluxe, Pollo Alla Romana, and Pizza Ragazzi expanded the menu.
What began as a humble 27-seat, takeout-style pizzeria evolved into what one guest described as a "casual-elegant slice of Italian life." In 2008, Ragazzi expanded to offer more seating and comfort.
Voted Edmonton's best pizza by Avenue Magazine (March 2017), Ragazzi is an authentic Italian dining experience. Come in and enjoy today.