We have a Wyoming in Rhode Island, too. Always makes me chuckle when I see the turn off for it on the interstate. What’s going on in Scranton?
I spotted the Victory Pig on our way home from Pittston this summer; but John was with me and I knew I was testing his “roadside wonder patience” that day … so I didn’t stop.
I’ll have to check that pizza out the next time I’m up that way 🙂
OMG I love this PIZZA!!!
We used to get when we were kids and visited my grandparents in Luzerne, Pa. we used to go up and spend a week or two for summer vaca from central NJ. We also were allowed to walk from Luzerne to Victory when we were tweens. I think only because the adults knew we would be out of their hair for hours….long walk!!
As an adult I have visited also. I used to pick up a box of frozen cuts to bring home to Jersey. You have to stop and try a slice (cut, piece) what ever you want to call it. I call it….Hmmm GOOD!!!
Yeah, it’s been around a long time and I worked there also. When the original owners had it, Louie & Lee Ceccoli, the pizza was top quality. They only used the best ingredients and were very fussy about how it came out. If it wasn’t right, the customer didn’t get it. Then their son took over, Bob Ceccoli, and started buying cheaper ingredients. It worked but just wasn’t the same. Now the original owners grandson has it, Rich Ceccoli, and the whole process is changed; totally. Different ovens, different method of baking. I guess the reason is they cant find anyone who is actually remembers how to bake it or wants to learn to bake it. Maybe some people cant taste or see the difference, but working there and knowing how it used to be, I actually think this newer product is “bottom of the barrel” as Lee Ceccoli would of said if she was still alive. When Lee and Louie passed on, they took the quality with them.
Mark
do yo u if they mail there pizza i lived in ga an love there pizza everytime i go to pa i get some to bring home thank you
Just got a comment for this posted on another entry so I thought I’d put it here –
“It‚Äôs called Victory Pig because many years ago they only sold pork barbecues. An attempt to sell pizza with their special recipe was VERY successful but the name was not changed” – Bob Meeker
Thanks, Bob for your addition to our knowledge about the place. We sure do love that pizza!
I was born and raised in Wyoming, PA (by the way, the first place in the U.S. called “Wyoming”).
The Victory Pig was opened in 1942, during WWII. My guess is that’s why the word “Victory” is in the name.
Greatest little town anywhere. Per square mile more pretty girls than any place in the world, at least that’s how it was in the 50’s and 60’s.
I had some “Old Forge” style pizza (I wasnt in Old Forge or Scranton area to be exact, but this is a brief analysis), and Victory Pig pizza is different than “Old Forge” (“Sicilian Style”) pizza. The Old Forge I had had some kind of what I call American Cheese on it and the crust was not fried, and the sause was like you get anyother place. There are others in the area who do infact come close to the time proven Victory Pig and they more or less must be trying to get that flavor also, such as “PIzza Lovin'”, “Tugo’s “(sp, perhaps closed now), and “Pizza Perfect”. If your in the NEPA area you probably heard of all these. Being that VP (Victory Pig) has odd hours and what appears to be one store I can see why people go to these other places. Still for fans wanting to have a taste to see once and for all if this is real or nonsense, go to Schiels in WIlkes-Barre and beleive it or not you can get some frozen Victory Pig pizza there. Theres your typical round pizzas, and thin crust, and looking for a new flavor in your pizza circuit, then try Victory Pig for once atleast.
I WOULD LOVE TO HAVE IT SENt TO ME, I LIVE IN GA AND THEY DONT SELL THAT KIND OF PIZZA DOWN HERE .PLEASE LET ME KNOW IF YOU SELL IT IN THE MAIL.
When I was younger say around 7 to 10 years of age the family would eat at Victory Pig. We would do the curb service, blow the horn and blink the lights. I can no longer handle the carbs. I do remember the pizza was different back then. The dough was fluffier and less greasier. As a young person I remember eating one slice of pizza with a carton of chocolate milk. Both my sons love Victory Pig Pizza. My son J feels if the recipe was taken north the pizza would be a big hit. Where my son lives he does not have pizza restaurants on every corner. My son R misses the taste of Victory Pig Pizza so I am overnighting pizza to him to California.
Best pizza I ever had!!!!!!! don’t stop what your doing
!!!!!!
Larry Cultrera
September 26, 2010 at 3:03 amThe operating hours are reminiscent of Tony & Ann’s Pizza in Dracut, Mass. They only operate Thursday thru Saturday.
Mod Betty / RetroRoadmap.com
September 26, 2010 at 9:07 pmAs they say, nice work if you can get it 🙂