25 years ago, the Piperis family moved from New York to Delmar, Del. to open a pizza shop.
It didn’t take long for the community to fall in love with Delmar Pizza, their staff, and this family. We hear all about it when Lisa visits Delmar Pizza to talk with George Piperis and his partners, Tom and Bill.
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“My dad moved from New York to open a business here. It was just this front room here and the kitchen was much smaller than it is now,” George says. “He just wanted to get out of the city, you know, the hustle and bustle of that.”
Although they left the big city, they brought a community spirit with them.
“We grew up in a community environment and we always gave back to the community,” Tom says.
“The way we see it is we came to this country for a better future,” George says. “I think it’s the best way of paying back the hospitality and the chance that we got to make a better living here.”
The menu at Delmar Pizza used to be very limited. Tom says whenever they added a new pasta or pizza to the menu, they got the customers approval to keep it on the menu. If the customers didn’t like it, they took it off. Now the large, expansive menu offers a selection of pizzas, salads, appetizers, sandwiches, subs, wings, and pastas – just to name a few.
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“All the dishes that we make, especially the pastas are made from scratch and to order, so if somebody orders a chicken alfredo, the alfredo sauce is made right then and there, not in a bottle somewhere, poured and heated up, It’s all made from scratch,” George says.
That goes for the pizzas as well! The dough and sauce is made fresh and the cheese is hand-grated. The desserts you ask? They’re all freshly made by Delmar Pizza also. They’re known for their cheesecake, but Tom also makes fresh cannoli, napoleon, baklava, carrot cake, and tiramisu.
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George says he has a huge responsibility to carry on the legacy started by his father 25 years ago.
“I do actually, being that we are so tied into the community, I feel we have to keep doing that so we have to make sure everything is done right and hopefully we can do it for a long time,” George says.
