Dominic Riggio

Photograph by Stan Sherer

“I have worked in pizza shops and restaurants my whole life. I work 80-90 hours a week. My day starts at about nine in the morning and I’m here until 11:30 or 12:00 at night making 60-70 pizzas a day.” – Dominic Riggio

“I work 13-hour days, six days a week in a kitchen that can reach temperatures of 150 degrees because of the 500-degree ovens used to cook pizza. You just do it. You don’t think about it, and you adapt. We don’t complain about it. We take breaks to get out of the kitchen.” – Anthony Champagne (Daily Hampshire Gazette, July 7, 2010)

Dominic Riggio bought the business (then Nini’s) in 2004. He renamed it Mimmo’s and sold it to Anthony Champagne in 2009. Riggio remained an employee of the business. Prior to Nini’s, the business was Pizza Express. Mimmo’s has since closed and the location now serves as a coffee house.