New York City
Our Story
Vittorio Assaf and Fabio Granato were already good friends when they became unexpectedly lost at sea. Stranded in a small boat, exposed to the elements and without any food, they daydreamed of the perfect pizza. To strengthen their hopes of surviving, both promised that they would open a restaurant together serving the best Italian pizza and pasta in the world. Vittorio and Fabio were saved, and they honored their promise to each other by launching the highly acclaimed Serafina Fabulous Pizza on 79th Street on the Upper East Side in New York City in 1995.
Following the success of their first Serafina restaurant, the duo have now expanded the Serafina brand across three continents, with dozens of restaurants in the U.S. and around the world.
Our
Ingredients
For over 25 years, Vittorio and Fabio have been visiting farms and their produce partners in Italy, at least four times a year to ensure a constant quality control on our key ingredients. During those visits they hand select and taste ingredients and guarantee the origins of the products. We are proud to offer these fine 100% Italian ingredients in all of our Serafina restaurants.
EVOO, produced by Il Palazzo, Arezzo, Tuscany
This high-quality extra virgin olive oil is cold-pressed in Arezzo, Tuscany using the traditional 'Mola' method. Sustainable irrigation, hand picked olives guarantee the quality of our extra virgin olive oil as one of the best in Italy. Rich in polyphenols, antioxidants, and essential vitamins, it offers anti-aging, anti-inflammatory, and anti-cancer benefits. Used in various dishes, it embodies both flavor and health benefits.
San Marzano Tomatoes, produced by Mariuccia
Sourced from a family-owned farm in San Marzano, south of Naples in one of the most fertile area in Italy, naturally irrigated by underground vulcanic water, from the Vesuvio volcane. These tomatoes are handpicked when perfectly riped red, rich in antioxidants like Lycopene, potassium, and vitamins C and K. Their rich flavor makes the best tomato sauce that we used in so many of our pasta.
Aged Parmigiano Reggiano, produced by Paolo Gennari
Produced in Parma by Paolo Gennari, award winner for the best aged 24/26 months Parmigiano Reggiano made from the milk of the brown cows, naturally grass fed, grazing on the hills around Parma. It is rich in calcium, phosphorus, protein, and vitamins, with low cholesterol. Naturally lactose-free, it's highly digestible and energy-rich, promoting bone strength.
Prosciutto Di Parma, produced by Carlo & Mirella Galloni
For the past 25 years the Galloni family, produced in Langhirano, Parma, one of the best prosciutto in Italy . For Serafina reserve quality they select only the best animals, exclusivily raised on their land. This lean and flavorful prosciutto is aged for 2 years, low in sodium, and rich in minerals like iron and zinc, as well as vitamins B12, B6, and B1. A fun anecdote, prosciutto used to be the meat of choice of the gladiators before going to fight into the Colyseum
Serafina OO + OOO Flour, produced by Gianluca Pivetti
Produced by the Pivetti family in Bologna, this flour is made from naturally fertilized, non-GMO grains. This flour is exclusively made from the grains i100% grown on the land of the PIvetti family. The OOO flour is milled several times to become super light and ideal for thin-crust pizza and gnocchi. It is easier to digest, with low starch and very low gluten content.
Burrata & Mozzarella di Bufala, produced by Mario Crudo & Rocco Scaramuzzo
Our burrata is produced in Puglia, Italy, on the hillside of Alberobello, worldwide reknown for its Trulli. This burrata is crafted from grass-fed cow milk, made deliciously creamy with an antique method passed on generation to generation.
Our buffalo mozzarella is made by Caseificio delle Rose, in the countryside south of Naples, which uses exclusivily buffalo milk produced in their own farm.It is very low in cholesterol and reknown in Italy to support immune function. It is very rich in protein, calcium, iron, and vitamins.
Aceto di Serafina, produced by Raffaele De Nigris
Traditionally produced in Modena, Italy, from generations, this classic balsamic vinegar is aged in small oak barrels, free from chemicals or preservatives. Rich in bioactive components, antioxidants, and with antimicrobial properties. Perfect to enrich most of our dishes. De Nigris is considered legendary and one of the best balsamic producers in Italy.
Tartufo Bianco 'White Truffle'
Serafina proudly use only truffle products made exclusively by the DI Nardo family of truffle hunters. Harvested in Alba, and around Italy, these white truffles are a prized delicacy. Rich in Vitamin D and proteins, they are low in cholesterol and calories. Reknown for the incredible aroma that Serafina offers on few of our best dishes.