Tag Archives: Robbinsville

Dolce & Clemente’s Italian Market in Robbinsville, NJ

Owner Joe Clemente hails from Brooklyn where his family had successful grocery businesses. In 2008, he opened Dolce & Clemente in Robbinsville, New Jersey.  If you visit, it is in the same shopping center as De Lorenzo’s Tomato Pies, so you can shop before or after your pizza.  They have a deli counter, bakery and prepared meal sections.

So much Italian bread

Imported cheeses

Giant cannoli

Plenty of taralli and even gluten-free pasta


New Jersey Pizza Tour, Second Stop: De Lorenzo’s Tomato Pies, Robbinsville

De Lorenzo’s Tomato Pies was opened in Trenton in 1947 but now resides in Robbinsville, not far down the street from Papa’s.  Pasquale and Maria De Lorenzo came to America from a town near Naples and opened De Lorenzo’s in Trenton in 1936.  In 1947, their son Alexander (Chick) opened his own pizzeria. Like Papa’s, De Lorenzo’s started out with a coal-fired oven and switched to gas in the 1950s. There are two separate De Lorenzo’s run by descendants of Pasquale and Maria, DeLorenzo’s Pizza, now in Hamilton, NJ, and De Lorenzo’s Tomato Pies in Robbinsville.  The Robbinsville location is run by Sam Amico, Chick’s grandson. It’s a modern-style restaurant in a cute shopping center.

Salads are a new addition to the menu and I got the radicchio, artichoke and pecorino salad.  This salad was delicious. I’d love to recreate this at home.

We ordered a regular tomato pie. The pie was cut down the middle in irregular-shaped slices.  The sauce was sweet, and the crust was thin and crisp but a bit more pliable than Papa’s.



New Jersey Pizza Tour, First Stop: Papa’s Tomato Pies in Robbinsville

Papa’s Tomato Pies, in Robbinsville, NJ, was originally opened in 1912 in Trenton, NJ.

It claims to be the oldest continuously family-run pizza restaurant in the country.

Neapolitan natives Giuseppe (Joe) and Adalene Papa founded the pizzeria

that is now run by their grandson, Nick Azzaro.

The first pizzeria in Trenton was called Joe’s Tomato Pies opened in 1910 by Joe Silvestro (closed in 1999).  Joe Papa learned to make tomato pies here before opening his own shop at age 17.

Papa’s serves “tomato pies” as opposed to “pizza,” the difference supposedly being that the cheese is put on the dough first, then the tomato sauce. But I must admit, I didn’t notice a difference. It’s all apizz’ to me.  According to Ed Levine’s Pizza:  A Slice of Heaven, the original ovens at Papa’s were coal-fired and changed to gas in the 1950s.

From the menu, I ordered a regular tomato pie. (Interestingly, they have what they call a mustard pie, that has mustard underneath the cheese and tomato. I’ve never seen this before.)


So I’ve written about pizza before. Pizza has three components:  crust, sauce and cheese. The hardest part to perfect is the dough. Good pizza dough is kind of like porn–I know it when I see it. Papa’s has perfected the dough. It has a great bake and flavor. It has a pretty thin crispy crust, which I’ve come to learn, is popular in New Jersey. The sauce, on the sweet side, showcases the tomato nicely.  The cheese is creamy.  With an excellent crust, albeit on the thin side for my taste, all in all, Papa’s makes a great pie.

(I ordered a house salad too to make eating pizza a bit healthier. However, the salad was lackluster to say the least. Stick to the pie and get your greens elsewhere.)

The restaurant is located behind another building off the road. There is a gravel driveway and a parking lot with plenty of parking. It is cash only so be prepared. They do have an ATM on site.