Imbriglio’s brings a new pizza experience which goes back to 1890 when Richard Sardella’s grandfather Richardo Imbriglio had his bakery on Third Street in Jersey City. Imbriglio knew that it all started with the dough. He was already known for the best bread on the street. Neapolitan from start to finish – made with only “00” flour and the right amount of water. Every pizza he made started out with the dough that was stretched and tossed with the same love and care he devoted to his seven children. Imbriglio’s pizza was topped with sauce that came from only authentic San Marzano tomatoes – just like back in Napoli. The cheese was carefully chosen and came from a local dairy farm that was just like the farm back in Italy where the mozzarella was as fresh as the sunrise. This is the tradition of Imbriglio’s Pizzaria Resto Bar Napoletana.