Family-run Leander operation offers slice of familiarity
Pizzeria Rialto owner Phillip Saccone embraces his East Coast roots, and the evidence is in the pizza.
The one-size-fits-all, 18-inch pizza pies are mandatory at most New York–style pizza shops, Saccone said, and popular originals such as the Piazza, the Venetian and the Gondolier ensure an authentic Italian taste. He uses artisan bread, 100 percent low-fat mozzarella cheese slices and homemade sauce when creating Pizzeria Rialto's core product.
The business has helped Saccone, who previously worked for 30 years as a member of the insurance industry, his wife, Ellen, and his three children start anew. Despite being "semi-retired," Pizzeria Rialto serves as Saccone's new passion.
"The thing a smaller-run business can offer is hand-picked ingredients," he said. "I pride myself in taking this pizza up against any in terms of quality."












