On November 2, 1969, my family immigrated to the United States from Carini, a little town in Sicily. Ever since our arrival, my father, Antonio, had envisioned opening a family restaurant. We first settled in New York City where my father took a job as a construction worker, working on the site of what was to become the World Trade Center. He managed to save enough money and finally fulfilled his dream in April of 1972 when he opened Riccardo’s Pizza with my older brother, Frank. My father brought me in to the business that same summer when I was just thirteen years old. Riccardo’s has proudly served the community for 38 years, offering traditional Italian dishes, New York-style pizza, hoagies, and cheese steaks made with our own dough and sauce which is made fresh daily. Our success and delicious food can be attributed to old world family recipes that have been handed down over the years. In 1985, we were able to open a second restaurant in Pennsauken and named it Francello’s, a combination of my brother’s name, Frank, and my name, Marcello. Both Riccardo’s and Francello’s would not have been possible without the overall collaboration of my entire family, and in particular, my sister, Josephine, who is a constant presence at Francello’s.
Francello’s offers an expanded menu featuring more Italian classic dishes, catering trays and a larger dining room.
Francello’s also makes Artisan Italian gelato and sorbet made fresh daily on our premises and available from March through September. In 2015 we celebrated 30 years of service. Our father sadly passed away in 2006, but his legacy of providing consistent, fresh and bountiful Italian dishes still lives on.