Back in the 1930’s Angelina Barro was baking pizzas, using only the freshest ingredients, and allowing enough time and care to make the best pizzas down on Taylor Street in Chicago. In those days only family and friends in the neighborhood were able to enjoy her delicious pizzas. Angelina’s sons, Angelo and John, have since opened restaurants; starting in Chicago in 1961, and including countless locations in Southern California and Arizona.

Angelina Barro’s secret to making great pizza’s has survived for decades. People may disagree on whether it’s the thick crust with its light, flaky texture, that almost melts in your mouth, or the wonderful spiced sauce that is both tangy and sweet, that is the secret of this great tasting pizza. Still others may say that the generous amount of the highest quality mozzarella cheeses available makes this the best tasting pizza around.

Two things are certain. There is no denying Barro’s pizza is delicious and that Angelina Barro knows pizza.

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