At six years-old, Arminio was shipped off to Sicily to live with his aunt and uncle, where he developed his interest in food. "We lived off the land," he says. "My mother was a breadmaker and my uncle was a farmer. We had three major crops: tomatoes, grapes and watermelons. We lived off the land."Arminio has an extensive background in the restaurant business, having owned a pizzeria in Johnstown, Pennsylvania, Naples Pizza. He received favorable write-ups and was commended by the Chamber of Commerce. And that doesn't include his tenure at father's delicatessens and various other apprenticeships.At Lorenzo's, ingredients such as mushrooms and tomatoes are imported from Italy. Arminio gets his ravioli, manicotti, stuffed shells and other pasta from a place in Little Italy. "It's got to be the best," he says. He continues, "My specialty is sesame crust. All pies are sesame crust." Extra large pies are $8. "Eighteen inches," Arminio claims. Slices are for one dollar.Lorenzo is a family owned business, where Arminio's family members come by to help out. Lorenzo's is open Monday to Thursday, 11 a.m. to 10 p.m. Friday and Saturday, 11 a.m. to 11 p.m. Sunday, 11:30 a.m. to 10 p.m.
