Nicola DellaCioppa Jr. grew up around pizza. His father, Nicola Sr., and his father’s family emigrated from Naples to the U.S. in 1967, and, four years later, opened a pizzeria in Massachusetts. Early on, Nick Jr. and his siblings helped out around the restaurant, immersing themselves in the heat of the kitchen in order to master the family’s cooking techniques. The hours paid off when Nick Jr. moved to Utah and opened Nicolitalia Pizzeria, a pizza shop dedicated to his parents’ signature Boston-style pies.
Now, Nick Jr. and his kitchen staff paint scratch-made dough with homemade pizza sauce, a family formula that earned his shop Best Boston Style Pizza accolades in 2009, 2010, and 2011 from Best of State. His parents’ influence is also present in the creamy Italian house dressing and the cannolis’ ricotta cream, which fills pastry shells that are shipped in directly from his Massachusetts homeland.