Ameci Pizza & Pasta

Pizza, Canyon Country, CA

Ameci Pizza & Pasta

About us

Nick Andrisano was born and raised in New York City, where his Italian parents and grandparents opened a pizza restaurant in 1931. In 1979, Nick moved to Los Angeles and opened 2 upscale dining establishments called Ameci Italian Cuisine.

Angelo Falato, the son of a restaurant family from Rome, traveled to Colombia, Venezuelan and Guatemala before finally settling in Los Angeles where he opened a broasted chicken restaurant.

In 1983, Nick and Angelo partnered to open a third Ameci Italian Cuisine and in 1984, they opened the first Ameci Pizza and Pasta restaurant.

A corporation was formed in 1984 with Nick Andrisano and Angelo falato as officers. Following the death of Angelo Falato in 2002, his daughter, Maria Falato has administered his holdings in the corporation. Today, Ameci Pizza and Pasta operates some 40 locations in California, serving pizza, pasta, salads, subs and more.

The History of Pizza

The pizza of today is the product of the long history of bread. When our ancestors discovered the use of grain and the method of grinding it, they attempted to boil it and the result was a kind of porridge. This porridge was then spread on hot stones and the first tortilla was born. The Babylonians, Phoenicians, Greeks, and Egyptians used this method. While all the Middle East was using it unleavened, the Egyptians, according to legend, discovered yeast and made the first leavened bread. The Greeks learned from the Egyptians, and the Romans from the Greeks. The Romans then rolled the dough, cooked it on hot stones, cut it and used in soups and stews. They called this bread “Lagano”.

When the first clay ovens appeared, leavened bread was cooked and became the main staple food of the medieval era. Around the year 1000 AD, flat bread mixed with pieces of pork appeared and was called “schiacciata” which means “flattened” or “pressed” in Italian. To make this “schicciata” taste better, other ingredients were added to the dough: garlic, onion, oil and other herbs. This new way of cooking bread expanded and the product appeared for sale in the streets of Naples, Italy, under the name “Piza” with only one “Z” The Neaploitans added mozzarella to the bread, and when the Americas were discovered and the tirst tomato seeds arrived in Italy, tomato was added to the “pizza”. The tomato flourished in the volcanic ash soil of mount Vesuvio, and the Italian people to this day appreciate this fruit greatly and use it widely in their cooking. Around the year 1860, the first pizzeria with two z’s was opened under the name “Port’alba”. When King Umberto came to visit Naples with Queen Margherita, he heard about this new bread and summoned to his palace Don Raffaele Esposito and his wife, Dona Rosa, owners of “Port’alba. In honor of the Queen, Margherita, they made a pizza with the colors of the Italian flag: red, white and green (tomato, mozzarella and basil), and called it “Pizza Margherita”, now found on every Italian restaurant menu.

We serve in Canyon Country, CA.

http://amecipizzaandpasta.com

We also offer:

Pizza Restaurant, Upscale Dining, Italian Cuisine, Pasta Restaurants, Italian Pasta, Salads, Subs