Pica’s assembles its pizzas a little differently-the cheese goes on the crust first, and the sauce is placed on top of the cheese. But the biggest draw is still the delicious pizza, which accounts for about 50% of sales, says Frank Jr. He talked his father into expanding the menu to serve sandwiches, and since then the restaurant has added a variety of items, including steaks, burgers and pasta. who helped grow the pizzeria into a family restaurant. “One employee has been at Pica’s since he was making boxes at 14, and he’s 53 now.
“Everything runs better with more hands in the business, but I also have a lot of employees that have been with me for many years,” says Frank Jr. Now it’s run by Frank’s progeny-his son, Frank Jr., and his kids, Frank III, Angela and Lori. In 1955, Pica relocated to Upper Darby, Pennsylvania, only a few miles from the original locale, and that’s where the shop remains today. By 1948 he’d left the bread truck behind and focused solely on his thriving pizza store. He began in 1941 with two to three tables, selling pies steadily by takeout and on his route. Pica’s Italian-born founder, Frank Pica Sr., came to pizza through a natural progression: After working in a bakery and then running his own bread route in Philadelphia, he decided to open up a shop where he could make pizza to sell along his route. Founded in 1948, this Pennsylvania pizzeria’s pies are assembled with the cheese first, followed by the sauce.
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