Editor’s note: The interview for this story with Frank and Jim Catalfino was conducted prior to Frank's death Nov. 18 after a long battle with cancer. Pickerington Magazine has published the story as it was originally written, in honor of Frank’s legacy and per his family's request.
Starting out with recipes from his uncle Poacido Catalfino, who opened Josie’s Pizza (one of Columbus’ first pizza parlors) in 1952, Frank Catalfino built his business, Catalfino’s Italian, into a true family affair.
Frank’s wife of 45 years, Dolores, has been at his side in the business since the early days. Frank originally opened Frank and Vic’s Pizza in 1974 with friend Vincent Pecora, who died in 1976. Throughout the years, the name of the business, its location and its partners have changed. In 1996, The Catalfino’s son Jim and his wife Marie joined the partnership.
Frank considers all of the people who work at Catalfino’s part of his family, as well as regular customers who have followed his business from the east side of Columbus to its current location at 10501 Blacklick-Eastern Rd. in Pickerington.
Frank’s pizza is constructed differently from most others. The difference is a layering technique he learned from Uncle Poacido: an initial layer of provolone cheese sits on top of the sauce, followed by the toppings, then all topped off with another, denser layer of provolone.
According to Frank and Jim, the top layer of cheese melts first and makes a “seal” over the toppings, which keeps the flavor of the toppings in the pizza. The pepperoni doesn’t curl up or get crispy, nor do the veggies burn.
Frank and Jim have entered the Columbus Pizza Challenge – held each September – since 1998. Although it is a lot of work, they love to participate because 100 percent of the proceeds benefit Nationwide Children’s Hospital. Frank and Jim have won numerous awards at the event, so many that their “Champion” pizza (a perennial winner with pepperoni, mushroom, onion, green and hot peppers, ham, salami and sausage) is no longer allowed to be entered. So they continue to win with other variations.
Frank and Jim have also made national waves – they placed second in the North America Pizza & Ice Cream Show’s annual Pizza Pizzazz Competition (held at the Columbus Convention Center) in 2006. Now that’s good pizza.
For more information about Catalfino’s, call 614-575-5380 or visit www.catalfinos.com.
As much as Frank loved pizza, he had a traditional meal he fixed during the cold winter months: slow-cooked prime rib of beef. Frank shared his recipe just in time for this year’s feast.
Frank Catalfino’s Slow-Cooked Prime Rib (10-12 servings)
12 pounds aged prime rib, preferably bone in (note: bone in will take longer to cook than boneless)
6 large cloves garlic, sliced
Salt and pepper to taste
Olive oil for browning
Preheat oven to 225 degrees. Cut small slits in roast all over and insert garlic slices. Rub with salt and pepper to taste. Preheat roasting pan large enough to hold roast on top of the stove and add olive oil just until it begins to smoke. Add roast and brown/sear on all sides (about 5-6 minutes).
Place roast in preheated oven and slow roast for 2½- 3 hours, checking frequently with a meat thermometer until internal temperature reaches 125 degrees for rare, or 135 degrees for medium (roast will continue to heat internally, and increase another 5-10 degrees, for several minutes after taking out of oven). Tent roast with foil and let rest at least 15 minutes to allow juices to redistribute evenly throughout roast. Carve and enjoy!