Brothers Tony and Dustin worked in pizzerias throughout their high school years. While on a holiday break from college in 2005, a chance meeting with the original owner of Salvio’s brought about a new adventure: buying the pizzeria.

After the brothers came on board, a new name was in the works, until a review from the News & Observer named Salvio’s as one of the top pizzas in the Triangle. With their popularity growing, they decided to keep moving forward with the original name and values: top-notch ingredients and a great pizza recipe.

10 years ago, they brought in Carmine. A native of Naples, Italy, Carmine brought his knowledge of pastas, sauces, and pizzas to strengthen the Salvio’s name.

According to Dustin, their recipe for success over the years stems from combining top-notch ingredients and large pizzas that provide a good dollar per person value.