Italian traditions are alive and well in the Venturino family. When Maria and Adolfo came over from Italy in 1964, they spent their first American decade in the Big Apple—so named for the apple-like color of tomato sauce. In 1977, they packed up and moved again, this time to New Mexico, where they became a part of Uncle Frank and Aunt Clara’s burgeoning pizza business.

One generation later, their sons, Renato and Aldo, are in charge of Venezia’s Pizzerias across the Southwest, though Maria still makes the marinara sauce from scratch in Albuquerque. It tops everything from pastas to chicken parmigiana subs, and it accompanies calzones stuffed with a three-cheese blend.