Buddy LaRosa has been selling pizzas since 1954, an empire grown from his Aunt Dena's sauce recipe.
From one store started with $400 in Westwood to 66 stores in three states today, LaRosa, 90, said the secret to his success is not so much the recipe, but the California-grown San Marzano tomatoes the restaurant uses.
LaRosa joined The Enquirer's "That So Cincinnati" podcast this week, where he talked about growing up, starting the LaRosa's Pizzeria business and yes, the secret to his sauce.
"It's not that big of a secret," LaRosa said. "There's a certain region in Italy that has just the right amount of rainfall and just the right amount of sunshine to develop the highest pectin. Pectin is the rich meat in the tomato and it develops the highest natural sugar content."
LaRosa pointed out tomato is a fruit, not a vegetable.
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