Anthony Salvatore, former owner of Hoboken pizzeria, remembered for his love of Italian heritage and family

Anthony Salvatore, the former owner of Filippo’s on First Pizzeria in Hoboken, died Saturday. He was 46.

Salvatore, who battled lymphoma for six years, was an “old soul” who embraced his Italian heritage and a love for food, loved ones wrote on a GoFundMe page created in his memory.

The page, which has a goal of raising $50,000 to support Salvatore’s wife and three sons, has raised more than $32,000 in just three days.

A North Bergen native, Salvatore graduated from North Bergen High School and went on to own two Italian restaurants: Filippo’s on First Pizzeria, between Willow and Park avenues, and later, Casa Azzurri Italian Restaurant in Madison.

Customers raved on Yelp about the specialty pies and flavorful sauce at Filippo’s, which never reopened after suffering extensive flooding in Superstorm Sandy.

“Hoboken has good pizza but NOTHING compares to filippo’s,” one person wrote on Yelp, begging for the

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You possibly can unsubscribe at any time. By signing up you’re agreeing to our Terms of Use and Privateness Coverage This web site is protected by reCAPTCHA and the Google Privateness Coverage and Terms of Service apply. This mac and cheese is all grown-up. It was tasty, tacky and straightforward to make. Have made it a few instances in the final 2 months and it is a hit … Read More

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Herbert M. Pickett

The definition of “kid-friendly” certainly varies from child to child, but there are a few common threads you’ll find among recipes that appeal to families. First, they’re easy for parents to throw together, and, in some cases, for kids to help out with preparing. They often draw on familiar ingredients—like pasta—and Criminal Defense Attorney in Chicago favor simple preparations in favor of complex sauces or lots of spices. And they’re usually customizable with elements that can easily be left out or swapped in, whether it’s omitting the fresh basil garnish or using familiar American cheese in lieu of sharper Gruyère.

The recipes in this collection feature something for everyone: They’re accessible for finicky eaters, but hardly boring or bland. Yes, there’s pasta (spaghetti with a speedy tomato sauce, penne with broccoli, gnocchi with peas, and a no-fail mac ‘n’ cheese)—but there’s also lots more, including dishes from some tried and

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