MELVILLE, N.Y., Oct. 10, 2012 /PRNewswire/ --Sbarro announced today that it is returning to its Italian roots with the introduction of a new Neapolitan-style pizza that will replace its longstanding recipe. The new pizza, which is being introduced across Sbarro's more than 500 U.S. locations, features all-natural ingredients, including dough made from scratch daily, vine ripened whole peeled tomatoes and freshly shredded whole milk mozzarella.
Sbarro conducted shut-downs across all U.S. locations on Sunday, October 7, to energize and train team members. The team received enhanced training on how to prepare the new pizza as well as a re-certification in Sbarro's heritage, values and its culture of hospitality.
"By going back to our roots, we're improving what set us apart from the very beginning, great pizza made from quality ingredients and served in a warm and welcoming environment," said James Greco, CEO of Sbarro. "These values and priorities helped grow Sbarro from a single Italian Salumeria to a global restaurant company. And now, technology has enabled us to offer pizza of the same quality as our original recipe on a national scale."
Innovations in farming and technology have enabled Sbarro to find year-round sources for the product needed to serve the new Neapolitan-style pizza recipe across all of its locations, while ensuring consistency.
"I started working at Sbarro close to 40 years ago and I know that Mama Sbarro would be proud of our new authentic Neapolitan-style pizza. We've taken all of our ingredients to the next level, from our handmade dough to our vine ripened tomatoes to the mozzarella we shred daily," said Tony Missano, President of Sbarro. "Additionally, through the shut-down and re-certification, we've energized our staff while shining a focus on the values that make Sbarro great."
"Slice of Italy Tour"
Sbarro will now serve the new pizza at all of its locations in the U.S. and is slicing out free "first tastes" in cities across the country with its "Slice of Italy Tour." Throughout the month of October, during National Pizza Month, two antique 1940's pizza trucks will travel to 25 cities, serving thousands of Americans the new recipe.
"We're so sure the country is going to love our new pizza that in many places, the first taste will be on us," said Greco. "As part of Sbarro's long standing commitment to giving back to the communities where we do business, we will also leverage the tour as a platform to support food banks throughout the country."
At every tour stop, donations will be accepted for the free slices, and the funds raised will be given to local area food banks.
The dual-coast tour kicks off in New York City and Los Angeles with stops in Philadelphia, Pittsburgh, Baltimore, DC, Virginia Beach, Raleigh, Atlanta, Tallahassee, Orlando, Tampa, Fort Lauderdale, Miami, Irvine, San Francisco, San Jose, San Diego, Tempe, Phoenix, Fort Worth, Dallas, San Antonio and Houston.
Following the U.S. launch, the new Sbarro pizza recipe will be introduced across eateries worldwide.
Since it first opened its doors as an Italian Salumeria in 1956, Sbarro has been a leader in driving the growth of the Italian restaurant category. Today, Sbarro team members bring a taste of the true Italian spirit to guests every day at its more than 1,000 eateries across 40 countries. An award-winning franchise organization, Sbarro features a menu of popular Italian food including pizza, pasta dishes and other hot and cold Italian entrees, salads, drinks and desserts. Sbarro is headquartered in Melville, NY. For more information, visit www.sbarro.com.
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