By: Joselin Estevez

In a city where pizza joints are as ubiquitous as yellow cabs and strong opinions, Anthony Cardinale has managed to do the seemingly impossible: create genuine buzz in New York’s saturated pizza landscape. His operation, the audaciously named Culo Grosso Pizza (now known as CG Pizza), has transformed from a pandemic backyard birthday party into a mobile pizza empire with six different setups, a brick-and-mortar location, and an ever-growing loyal following. With lines regularly stretching around the block at events and a calendar booked months in advance, Cardinale has cultivated something rare in the food industry—authentic mystique backed by exceptional quality.

The Man Behind the Pies

Born in Staten Island but with deep roots in Brooklyn’s Bensonhurst neighborhood, Cardinale’s earliest memories revolve around food, family, and a distinctly New York work ethic. Every weekend, his family would visit his Nonna and Nonno in Bensonhurst, a formative experience that instilled pride in his Sicilian heritage and an appreciation for culinary excellence.

“Bensonhurst was a special place,” Cardinale reminisces. “The one thing I’ve always loved about New York as a whole is the work ethic it instills. My parents always taught me hard work pays off, and my grandparents were also hard-working Sicilian immigrants.”

His grandfather’s barbershop on New Utrecht Avenue (“Sal and Frank’s”) and his father’s popular wedding band “Sound of Infinity” were early exposures to entrepreneurship and entertainment—twin influences that would later shape his career path. But it was the food landscape of Bensonhurst that left the most indelible mark.

“I remember going to staples like Joe’s of Avenue U, L&B, J&V, DaVinci Pizza, Lenny’s… all of 18th Avenue was flooded by some of the best of the best,” he says. “Bensonhurst was a staple for our culture, and I think that’s where a lot of our drive stems from because you had so much greatness around you that was done to perfection.”

The Unexpected Birth of CG Pizza

Like many pandemic success stories, CG Pizza was born of necessity and chance. In August 2020, with his DJ career on pause and his entertainment company Koi Event Group at a standstill, Cardinale decided to host his annual pizza birthday party in his parents’ backyard—but with a professional twist.

“Pizza has always been a huge hobby of mine, and this time for my birthday I wanted to make it super special,” he explains. “I decided to make a full menu with small plates and pizza. I called my partner and best friend Joe Pisano over and started to design a menu.”

When deciding what to call their mock restaurant, Cardinale’s father suggested “Culo Grosso”—a cheeky Italian name that would give his grandfather a laugh. They later shortened it to CG Pizza “as the Google search wouldn’t be in our favor,” Cardinale says with a smile.

What started as a birthday celebration quickly turned into a business opportunity when a friend asked if they would make pizza for her sister’s bridal shower. “Joe and I looked at each other and said, ‘Sure, why not?’ We ended up taking the wood-fired oven at my parents’ house, putting it in our entertainment company’s van, and setting up shop at the bridal shower,” Cardinale recalls. “After that day, there was no turning back.”

The Secret Sauce: Quality and Experience

For Cardinale, pizza-making is both science and art, a passion honed through years of experimentation and research. His early exposure to food preparation came from working at a local Italian deli at age 16, where he would often get “yelled at to actually go work in the front and serve chicken cutlets instead of rolling dough.”

When CG Pizza became a legitimate business, Cardinale and his team obsessed over every ingredient. “We tried close to 20 different tomatoes and olive oils before we narrowed it down,” he says. “We wanted only the best ingredients for our customers.”

Today, CG Pizza sources tomatoes from Italy, uses locally made mozzarella, Sicilian extra virgin olive oil, and flour from Naples. Their dough undergoes a 48-hour fermentation process—a technique that contributes to the exceptional flavor and texture that has made their pies so coveted.

“What makes us stand out is our attention to detail and design on each trailer/truck setup, our ingredient level, and our staff,” Cardinale explains. “Each staff member is trained by one of us to give our customers the best live pizza experience possible.”

From Mobile to Brick-and-Mortar

The rapid expansion of CG Pizza—from one setup to six in just a few years—speaks to both the quality of their product and the business acumen of Cardinale and his partners. Their latest venture, “The Bar by Culo Grosso” in Sayreville, NJ, marks their first permanent location, a partnership with the Rexinis brothers, Demetri and the late Kosta, who have been influential mentors in the hospitality industry.

The partnership with the Rexinis brothers holds special significance for Cardinale. “To know Kosta was to love Kosta,” he shares, paying tribute to Kosta Rexinis who passed away on May 5, 2025. “He treated Joe and me like his little brothers, took us under his wing, and really showed us how to give people a good time. We only know nightlife and hospitality at the standard we know because of the Rexinis brothers.”

A Family Affair

For Cardinale, perhaps the most rewarding aspect of the business is working alongside family. CG Pizza is a partnership between Cardinale, his best friend Joseph Pisano, and his cousin Joseph Mazzeo, with his culinary-trained sister serving as their “right hand.”

“I think the proudest moment so far for all of us is working with family,” he says. “This business is a partnership between my cousin, best friend, and myself. My sister is our right hand through it all, and seeing it all come together is really a beautiful thing.”

Harmonizing Food and Music

Cardinale’s background as a DJ and his involvement with Koi Event Group have proven surprisingly complementary to his pizza business. “I think they go hand in hand,” he observes. “As a DJ, you’re always there to give people an amazing experience, and hospitality is all about service and experience.”

This dual perspective has helped shape CG Pizza’s approach to events, where they aim to create not just great food but memorable moments. One such recurring moment brings Cardinale particular joy: “Our most memorable customer interaction is seeing every compliment and smile after someone tries our pizza. One in particular is when most women from the area eat our Fig Pie and they say ‘Oh My Gawd The Fig.’ It happens every time, and we now wait for it,” he laughs.

Indeed, the “How The Fig Ya Doin'” pizza—topped with fig jam, mozzarella, gorgonzola, arugula, and prosciutto—has become their signature dish, emblematic of their approach to pizza-making: traditional techniques paired with creative, high-quality ingredients.

Looking Ahead

With six mobile setups already in operation, a sponsorship from pizza oven company Gozney, and their first brick-and-mortar location underway, Cardinale’s ambitions for CG Pizza continue to grow. “I’d like to expand to 10 trucks and eventually expand past NJ, maybe even franchise,” he says. “The biggest aspiration is to grow as a group and build as a restaurant group.”

In an industry where expansion often comes at the cost of quality, Cardinale remains committed to the principles that have guided him from the beginning. “The better the technology, the more we’re able to push out more volume with quality,” he notes, keeping an eye on innovations in pizza-making equipment.

For aspiring entrepreneurs, particularly those from backgrounds similar to his own, Cardinale offers straightforward advice: “Keep going, don’t look around you, lead by example, learn from your mistakes, and never give up. You’re going to face a lot of obstacles, there’s going to be a lot of stress, but the end goal is always worth it. Stay the course. Good things happen to good people.”

As Cardinale looks toward the future of CG Pizza, he carries with him the lessons of his Bensonhurst upbringing, the mentorship of figures like the Rexinis brothers, and the unwavering support of his family. In a city that prides itself on having the world’s best pizza, Anthony Cardinale isn’t just making exceptional pies—he’s creating experiences that honor tradition while blazing new trails, one wood-fired oven at a time.

CG Pizza can be found online at www.cg.pizza and on Instagram @cg.pizza. The Bar by Culo Grosso is located in Sayreville, NJ, with more information available at thebarnj.com and @thebarnj on Instagram.