SERVING THE COMMUNITY FOR OVER 50 YEARS

Here at Tony’s Master of Pizza in Winnipeg, we have been serving great pizza for OVER 50 years. We were founded in 1972 by Tony Rampone. Tony sold the business in 1982, and there were several Tony’s Master of Pizza locations by that time. But now, after all these years, only the original Fort Garry location at 1110 Pembina Highway still stands. Despite multiple owners and a half-century of business, we still do things as close to the original way as we can. We make your pizzas from scratch, at the time you order, using only the freshest of toppings and ingredients. Even one of Tony's Pizzas very first signature touches – the golf ball-sized dough balls we use in the middle of the large and extra-large pizzas – is still in practice.

Are you ready to see why generations of customers in South Winnipeg and the surrounding areas continue to choose Tony’s Master of Pizza to feed their families and friends? Contact us today!

TONY RAMPONE, THE ORIGINAL MASTER OF PIZZA

Tony Rampone, original owner and founder.

Written by: unknown source.

IT wasn't an idle boast when Tony Rampone branded himself the "Master of Pizza" more than 40 years ago.

Before moving to Winnipeg in the early 1970's, Rampone had already cemented his place in Canadian pizza lore. In 1962, Rampone opened the Roma Pizzeria which was located in Kingston, Ont., only two blocks away from thousands of pizza-starved Queens University students.

"I was making so much money it was coming out of my ears," says Rampone, who was born in Caserta, Italy, and learned how to cook when he was 14 at an inn owned and operated by his great-grandfather.

Rampone sold Roma in 1971. His intention was to the use the money he earned from the sale to travel across Canada. But when he got to Winnipeg and sampled this city's Italian fare, he decided he could do better. After finding a place to live, Rampone opened the Napoli Pizza and Spaghetti House on Goulet Street in St. Boniface.

Another success story, right? Wrong.

"I had no business; nobody came in, at all," he says. Napoli closed after six months, but Rampone's next venture, the Collosseo Ristorante on Corydon Avenue, was a smash hit. So much so, someone approached him eight months later and asked if he would consider selling Collosseo.

Still hurting financially from his St.Boniface experience, Rampone took the money and ran... all the way to Pembina Highway, where he founded Tony's Master of Pizza in 1972. After selling his stake in Tony's Master of Pizza 10 years later, Rampone opened Monte Bello Casa D'Italia, an Italian restaurant with a twist; There was no pizza on the menu.

At the age of 82, Rampone isn't done yet. He is currently employed as an executive chef at Piazza de Nardi on Taylor Avenue and still hopes to get back into the pizza biz one day with a venture he has dubbed Pic-a-Pizza.

"Everybody nowadays wants to make a fast buck -- canned sauce, mushrooms from a can, frozen dough," he says, spitting the words "can" and "frozen" out like he just bit into a lemon. "When I come back, I'll do everything just like I used to -- everything from scratch, and everything homemade. And mark my words, I will be king again."

Tony passed Nov 20, 2017 at the age of 84. His legacy, however, lives on and his traditions and practices are faithfully upheld.