Our Story
From a 19-Year-Old's Dream to a West Scranton Institution
Where It All Began
Vincenzo Cicco grew up in West Scranton and began making pizzas at age 14 at his uncle's restaurant, Luigi's Pizza in Olyphant. By the time he graduated from West Scranton High School in 1988, pizza-making wasn't just a skill — it was a calling.
On October 16, 1989, at just 19 years old, Vincenzo opened his own pizzeria. His obsession with quality ingredients set his shop in a class by itself from day one — fresh dough made daily, the finest mozzarella, and a sauce recipe that remains unchanged more than three decades later.
35+ Years of Growth
From a small pizza shop to a full-service restaurant, bar, patio, and banquet venue — one milestone at a time.
A Dream Becomes Reality
At just 19 years old, Vincenzo Cicco opens his small pizza shop at 131 N Main Ave in West Scranton, focused on authentic NY-style pizza and hoagies. Quality ingredients are the foundation from day one.
Growing With the Neighborhood
Word spreads about Vincenzo's obsession with quality. The menu expands beyond pizza and hoagies, and off-premise catering begins serving the greater Scranton area.
Expanding the Dining Room
Vincenzo purchases the neighboring building, extending the dining room to approximately 100 seats and adding a second-floor banquet hall accommodating 40 to 60 guests for private events.
Patio, Bar & a Family Legacy
Another neighboring building is purchased to build a 60-seat outdoor patio and indoor bar. The patio is designed by Antonio Cicco — Vincenzo's son and architect at Fancy Parsley Architecture and Design.
Voted "Best Round Pizza"
Scranton Times readers vote Vincenzo's "Best Round Pizza." Over 35 years later, the same commitment to fresh dough and quality ingredients drives every pie that comes out of the oven.
Chef Pat Salvaggio
Chef Patrick Salvaggio hails from West Scranton and worked at Vincenzo's as a teenager. After earning his associate's degree in culinary arts from Keystone College in 2002, he returned as head chef.
Inspired by cooking shows growing up — Martin Yan, Julia Child on PBS — Chef Pat brings creativity and a seasonal focus to the kitchen. He identifies farmers as his primary professional inspiration: “Without passionate farmers, good food couldn't exist.”
He creates monthly specials focusing on seasonality and locally sourced produce, taking diners “out of their comfort zone a little bit by introducing them to new flavors in a familiar way.” Under his leadership, the kitchen shifted to making all ravioli and manicotti in-house.
Part of the Community
Vincenzo's has been a pillar of the West Scranton community for over 35 years. By supporting local schools, clubs, and organizations, Vincenzo's gives back to the customer base who are their extended family.
From sponsoring youth sports teams to hosting fundraisers for local causes, the restaurant has always believed that a neighborhood pizzeria should nourish more than appetites — it should strengthen the bonds that hold a community together.
Quality You Can Taste
Vincenzo's partners with producers who share the same passion for exceptional ingredients — local and imported alike.
Electric City Roasting Co.
Locally roasted coffee from right here in Scranton
BINDI
Authentic Italian gelato and sorbetto imported directly from Italy
Local Farmers
Seasonal ingredients sourced from farmers throughout Northeastern Pennsylvania
Certified Angus Beef
100% Certified Angus Beef for every burger on the menu
Come Experience 35+ Years of Tradition
Whether it's your first visit or your hundredth, there's always a seat at the table and a fresh pie waiting for you.