One of the main reasons I launched this podcast was because of my family’s pizzeria that opened in 1960. That’s why I was thrilled to interview my dad, Emery D’Arcangelo, the owner of D’Arc’s Pizza.
This episode dives a bit more into our traditions, and our family. Our shop isn’t just known for its food; it’s been a staple in the Windber community built on blue-collar pride, rooted in Italian culture, family and food. In our episode, my dad shares the truly unique history of his family and how D’Arc’s became a staple for the community for over 65 years and counting. Check out the full episode here: https://youtu.be/mZr2sLYODVY
Growing Up Italian at D’Arc’s Pizza
My dad grew up in a tight-knit Italian neighborhood, surrounded by immigrants who hailed from the Abruzzo region of Italy. D’Arc’s Pizza, which started out as an Italian market, was the community hub, and the traditions were strong—think massive Sunday pasta dinners with all the relatives.
The pizza shop started in 1960 when my dad was just seven years old. A neighbor, Pearl Leonardis, suggested that my grandparents, Nicolette and Peter Sr., start selling slices to the employees of the local Best Form Sewing Factory. This is where the legend begins. My dad vividly remembers his father loading up individual pizza slices and iced teas and selling them for 10 cents apiece right out of the station wagon! That hustle grew into the iconic shop we know today.
Keeping Our Heritage & Traditions Alive One Slice at a Time
My family built a business on the principle of zero waste and authentic Italian ingenuity. When bread rolls ran out, Pearl Leonardis would make tacorella (long pieces of dough baked and stuffed with sausage). Leftover dough wasn’t tossed; it was fried, dusted with sugar, and sold as pizza frittata for a nickel. This commitment to traditional, simple, and resourceful food defines my family.
This commitment extends far beyond the menu. The food itself relies on legendary family recipes, including Aunt Rose’s Meatballs and Nicolette’s Wedding Soup. The shop still displays the old equipment used to make “Dago Red,” the homemade wine the Italian community would exchange and enjoy every Christmas.
D’Arc’s is still one of the only places in the region that sells Moxie soda. My dad explained that Papa Pete (Peter Sr.) believed the unusual, bitter soda, made from an herb root, was a necessary digestive, a custom tracing directly back to Italy.
The Legacy of D’Arc’s Built On Blue-Collar Values
My grandfather, Peter (Pietro) D’Arcangelo, was the heart of the family’s blue-collar work ethic. Peter Sr. quit school at age 12 to work in the coal mines, driving his belief that his children must get an education. He opened the market and pizzeria to secure better health and a better life for his family.
My grandfather was also incredibly generous. My dad shared stories of his father giving free pizza to local teens after games. He also mentioned giving four slices to someone who could only afford two.
Even after he had passed, his values continued to define the family: “You could always count on them,” he said, emphasizing the core value of being rock solid and unwavering in supporting your family.
My father recently spent three months in Italy working on his dual citizenship, which he says helped him finally understand those traditions—from the daily glass of Montepulciano d’Abruzzo wine to the post-dinner spoonful of digestive.
The most powerful takeaway from this episode is my family working together. This involved Grandma holding court, Papa Pete micromanaging, and the kids folding boxes for ten cents a piece. As he said, creating those memories in the pizza shop and in Windber is what truly matters.
We are so grateful to my father and family for sharing such a rich and detailed look at our history! What part of D’Arc’s incredible tradition—the food, the family history, or the community focus—did you like the most?
Follow D’Arc’s Pizza on Instagram @darcspizza or at www.darcspizza.com.
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