From a small New York pizzeria in 1931 to a family-run kitchen in Santa Clarita, three generations of Italian hands have shaped every pie, sauce and dough we serve.
Our StoryA family recipe, carried from New York to California
Nick Andrisano was born and raised in New York City, where his Italian parents and grandparents opened a pizza restaurant in 1931. Nick grew up in that kitchen — hand-tossing dough the way his grandmother did, learning the rhythm of a busy dining room, and discovering that great pizza is built on patience and pride.
In 1979, Nick moved to Los Angeles and opened two upscale Italian dining establishments under the name Ameci Italian Cuisine. A few years later he met Angelo Falato, the son of a Roman restaurant family who had traveled through Colombia, Venezuela and Guatemala before settling in Los Angeles. Their partnership, formed in 1983, became the foundation of Ameci Pizza & Pasta.
Today Ameci operates some 40 locations across California, and the Santa Clarita kitchen on Seco Canyon Road is proud to be one of them — serving the same hand-tossed pizza, slow-cooked tomato sauce and fresh pasta the family has made for three generations.
A TimelineNearly a century of Italian cooking
Nonna Andrisano, at the oven1931
It started in New York
Nick's Italian parents and grandparents open their first pizza restaurant in New York City. Hand-tossed dough becomes a family standard.
Nick at his father's counter1979
California, meet New York pizza
Nick Andrisano moves to Los Angeles and opens two upscale restaurants under the name Ameci Italian Cuisine.
1983
Nick meets Angelo
Nick partners with Angelo Falato — the son of a Roman restaurant family — to open a third Ameci Italian Cuisine together.
1984
The first Ameci Pizza & Pasta
The partners launch the concept that becomes the foundation of the brand, and incorporate the company with Nick and Angelo as officers.
2002
A family legacy
After Angelo Falato's passing, his daughter Maria Falato takes on administration of his holdings, keeping the partnership in the family.
Today
Santa Clarita and beyond
Ameci Pizza & Pasta operates some 40 California locations, including the Santa Clarita kitchen serving Seco Canyon and the surrounding community.
Our QualityReal ingredients, every time
Quality is our #1 ingredient. We make a handful of choices every day that cost more and take longer — and they're the reason our food tastes like it does.
Chicken
Our Chicken Wings, Chicken Bites and Grilled Chicken Topping are made from chickens raised without antibiotics on an all‑vegetable‑grain diet — no animal by‑products. The Bites are 100% chicken breast meat.
Cheese
Our deliciously melty mozzarella is made with whole milk from dairies we trust. No fillers, no fake cheese — just the real thing, melted fresh on every pizza.
Pizza Dough
Crusts are made fresh daily and hand‑tossed the traditional way. Our slow‑cooked tomato sauce, premium cheese and chef‑prepared toppings go on top — never shortcuts.
Our ValuesWe run on PRIDE
Every Ameci kitchen — from the corporate office in Canoga Park to our Santa Clarita dining room — is built on the same five ideas.
P
People
People make the difference — in our kitchen and at every table.
R
Respect
Respect others. For guests, partners and each other, it's non‑negotiable.
I
Integrity
Integrity in actions. What we promise is what we serve.
D
Dedicated
Dedicated employees who care about the pie they're putting in your hands.
E
Excellence
Excellence in all efforts — ingredients, service, community, every detail.
Forget the trendy pizza shops. This hidden spot makes the best New York‑style pizza slice around.
— Stephen Tindle, Ameci Guest
1931Founding Year
3Generations
40+California Kitchens
100%Hand Tossed
Come Say HiVisit us in Santa Clarita
We'd love to feed you. Dine in, grab a pie to go, or let us cater your next big party. We're on Seco Canyon Road — give us a call or stop by.
Ameci Pizza Kitchen
28013 Seco Canyon Rd
Santa Clarita, CA 91390 (661) 296‑6131
