Papa Joe's meals and pizzas are made from old family recipes. It started in the late 1940s with the merging of two Italian families from Italy, the Colombaris and the Ciminis.
Papa Joe started in the food business at a young age while living in Lee, Massachusetts. As a teenager he sold hot dogs at a local baseball park, and later became a popular caterer at the local Sons of Italy and Italian American Clubs. Pauline "Toffey" Cimini grew up in Pittsfield working in her parents' business, Cimini n Son's Italian Market on Fenn Street. In 1954 the two families were joined when Joe and Pauline married. Their sons, Joseph and Paul, grew up working in Papa Joe's catering and the foodservice industry.
Paul loved helping his mother in the kitchen, especially when she was making pizza. Known as Toffey among family and friends, she was celebrated for her cooking. She made pizzas every Saturday — and in a family of four, she always baked enough for eight to ten people. Friends and family always seemed to show up. Here at Papa Joe's, Grandma Toffey's sauce and fresh dough are still made from her original recipe. It has never been changed.
Grandma Toffey was also known for baking Italian bread, a craft she learned from her father, Felix Cimini, a baker from Italy. Her son Paul continues that tradition: homemade Italian bread baked fresh every day. Sub rolls, handrolls, and Italian bread follow the same family recipe. Fresh Italian bread is served with dinners and is also available by the loaf.
Her son Paul and his family have continued the traditions here at Papa Joe's Ristorante and Pizzeria for the past 33 years.
Papa Joe's pizza is made from an old family recipe. It starts with Papa's pizza dough, made on the premises fresh every day, then sauce from whole plum tomatoes, spiced the way Grandma did.
We hope you enjoy. Bon appétit.
View the Menu