In the mid 1950’s, Giacomo Riccobono emigrated to the United States from Palermo, Sicily. With little more than a few dollars in his pocket, Giacomo took the chance at a better life and sought his fortunes in America. The place Giacomo chose to begin his search was Brooklyn, New York.

With his vast knowledge in the art of baking, Giacomo was soon a sought out commodity. Before long, the famous Ferrara Italian Bakery hired Giacomo as one of its Master pastry chefs.

Giacomo became so successful at his trade, that he eventually opened his own bakery in Brooklyn. For twenty years, the business thrived. It was at this time that Giacomo’s health required him to move to a warmer climate.

New York’s loss was Arizona’s gain. Being the type of individual he is, Giacomo GAVE the New York bakery to his sister’s family. The bakery still stands today.

In 1975, Napoli Bakery was born in Tempe, Arizona. Once again the business thrived.

Retirement was enjoyable, but Giacomo soon realized that his children had loved the business of baking. So, once again, being the type of person he is, Giacomo opened Riccobono’s Italian Pizzeria and Bakery.

It took but a couple of years to reacquire ALL the old customers Giacomo had at Napoli Bakery.

Now, Riccobono’s stands as the largest, family owned and operated bakery in Arizona.

Giacomo and the entire Riccobono family welcomes you to experience old world baking at its finest.