Vincitori Apizza

Vincitori Apizza serves thin-crust pies that reviewers call chewy with a pleasing char and a tangy-sweet sauce.

The kitchen leans New Haven–inspired but also draws comments about a Mediterranean flatbread-style dough and brick-oven char.



Service is frequently described as fast and attentive, and the room is cozy and family-friendly.

Regulars highlight standout appetizers and desserts alongside pizzas, making it a go-to spot for both quick lunches and relaxed dinners near Niantic’s downtown.

Pizza is the focus: classic cheese, pepperoni, specialty pies like the Vincitori and Meatball Amore, and combos such as pep and pine.

Reviewers often note a thin crust that is chewy with a bit of char, bright sauce, and melted mozzarella.



Other praised items include garlic focaccia, butternut squash arancini, seafood chowder and tiramisu.

Several guests mention garlic oil or hot oil on top adding another layer of flavor.

The iconic Pizza Margherita heralded a new era for this beloved dish in 1889 when Neapolitan pizzaiolo Raffaele Esposito crafted it in honor of Queen Margherita of Savoy. By using tomatoes, mozzarella, and basil, Esposito not only mirrored Italy's national colors but also elevated pizza from its humble origins as a street food to a dish worthy of royalty. Whether or not the legend is entirely factual, this culinary creation symbolized pizza's rise from peasant fare to a celebrated part of Italy's national identity.

In downtown Niantic, Vincitori Apizza has built a steady reputation for bright, well-balanced pies and reliable service.

Regulars point to a thin yet chewy crust with just the right amount of char and a sauce that leans tangy-sweet; the kitchen mixes New Haven apizza cues with a Mediterranean flatbread feel.

Staff are described as attentive and fast, and many diners return for both lunch and dinner.



Menu highlights span simple cheese and pepperoni pizzas to more composed selections like the Vincitori, Meatball Amore and seasonal arancini, plus a seafood chowder and tiramisu for dessert.

As Eric Darling observed, the place delivers “dough that leans toward Mediterranean flatbread” and a “perfect touch of brick-oven char.” Patrice Gilbert summed up a common reaction: “The pizza was great,” and other reviewers point to garlic oil and hot oil on top for extra flavor.

For locals and visitors looking for a straightforward, ingredient-forward slice near the water, Vincitori remains a popular choice.

New Haven's apizza (pronounced 'ah-beets') is more than a regional delicacy; it's a cornerstone of Connecticut's cultural heritage. With its coal-fired, thin-crust style and legendary variations like the white clam pie, this pizza style began at Frank Pepe Pizzeria Napoletana in 1925. Today, New Haven proudly markets itself as the 'Pizza Capital of the U.S.,' with over 1,300 pizzerias statewide, drawing in millions of visitors annually who come to savor its unique flavors.