About Sicily Coal Fired Pizza
"The best memories are made around the table"
Tony and Maria Prifitera built their dream restaurant to allow guests to have an upbeat dining experience. Sicily brings the New Haven tradition of coal fired oven pizza to Middletown Connecticut, plus freshly made pastas, baked breads and locally sourced products. Our bars feature over 50 beers on tap, craft cocktails, a great selection of wines and Happy Hour Specials Monday through Friday from 3:00 to 6:00. Sicily is comprised of a roomy dining room and bar, an upstairs lounge with entertainment and a downstairs function room that is available for private events for 30 to 125 guests.
The menu encompasses New Haven-Style Pizza, Pasta, Steaks, Veal, Chicken, Seafood and Appetizers including a Charcuterie board, Octopus, Eggplant frites, and items made with Liuzzi cheeses of New Haven.
Our team is made up of Executive Chef Zach Anderson, Pastry Chef Liliana Orleanu, Bar Manager Melissa (Misia) Daniel, General Managers Sabrina Prifitera & Sal Font, Front of the House Managers Joe Prifitera & Rachel Ambrose. Melissa (Misia) Daniel assembled a varied seasonal cocktail menu, wine list, and 50 beers on tap featuring many local breweries.
Meet Our Chef
A Lifelong Passion for Elevated Italian Dining
Chef Zachary Anderson’s culinary path began long before his professional training, rooted in the time spent learning the craft alongside his father. He later formalized this passion at Johnson & Wales University, earning degrees in both Culinary Arts and Food Service Management
Today, Zachary is a seasoned industry leader with over a decade of experience navigating the fast-paced demands of high-volume, scratch kitchens. Having held key leadership roles at Hard Rock Café Foxwoods, Hash House A Go Go, and Guy Fieri’s Foxwoods Kitchen + Bar, he has mastered the art of balancing bold, seasonal flavors with meticulous operational oversight. Known for his hands-on leadership and commitment to quality, Chef Zachary consistently delivers an elevated dining experience built on technical skill and a lifelong love for the kitchen.
