Prior to opening Bavaro’s founder, Dan Bavaro, traveled to Italy to learn firsthand the art of Neapolitan pizza making from 3rd generation Neapolitan family bakers. Bavaro’s menu is focused around a stunning imported wood-fired brick oven hand crafted and brought over from Naples.
From the beginning, local patrons constantly requested Bavaro’s gourmet sauces for home use. After a catering event was canceled in 2010 leaving the restaurant with 20 gallons of pasta sauce, Dan Bavaro decided to bottle the sauce and sell it at local markets to attract more patrons to the restaurant. Fast-forward to today and Bavaro’s line of gourmet Italian products are now sold in thousands of retailers across the country.