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Joseph Saltamachia

Born in northern New Jersey, Joseph “Giuseppe” Saltamachia recalls fondly going as a young boy on Sundays to make pizzas at his grandparent’s home. The kitchen was filled with family – aunts, uncles, cousins – and the aromas of great food filled the air. His family’s tradition led to Joseph’s lifelong passion for food that continued as a teen working in an Italian restaurant back home. 
 
He found his way to Johnson & Wales, where he earned a bachelor’s degree Food Service Entrepreneurship and Culinary Arts. While there, and working in the kitchen of a celebrated local restaurant, he met his future wife, Rachael, a Johnston native. 
 
The couple married and now run Giuseppe’s together. It's noted for its sense of community and warm, comfortable feel. “It’s not unusual,” said Joseph, “for a person to come in to pick up a pizza and spend a half hour visiting with friends.” And why not? They have a full bar to make things even more enjoyable. 
 
The restaurant serves classic Italian entrees as well as Neapolitan – or “thin crust” – pizza like he made as a boy back home. 
 
Stop in and say “Ciao!” to Joseph and Rachael today

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