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From Brooklyn to Moultrie: Di Sonia's Pizza Brings New York Flavor to the Holy City

  //food-wine.news-articles.net/content/2025/12/01 .. zza-brings-new-york-flavor-to-the-holy-city.html
  Published in Food and Wine on Monday, December 1st 2025 at 10:09 GMT by Post and Courier

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A Little Slice of New York in the Holy City: How a Neighborhood Deli Became a Cultural Landmark

In the heart of Moultrie’s historic “Holy City” district, a modest storefront has become a pilgrimage site for both locals and travelers craving the familiar flavors of New York City. The Post and Courier’s feature, “A Little Slice of New York in the Holy City,” chronicles the rise of Di Sonia’s Pizza & Pastrami—a small‑business gem that has redefined the culinary map of this Southern town.

From Brooklyn to Moultrie: The Origin Story

The cornerstone of the article is the journey of owner Luca Di Sonia, a native of Brooklyn’s Flatbush neighborhood who moved to Moultrie in 2015 after a stint working in a Michelin‑starred pizzeria in New York. Luca’s love of the city’s “thin‑crust, fold‑over‑slicing” style inspired him to recreate that magic in his new hometown. His first foray into the local food scene was a modest pop‑up at a community event, where he served a single “cheese” pizza that was immediately a hit.

The article follows Luca to his childhood kitchen, where he learned the craft of hand‑tossed dough from his grandmother. He tells readers that “the dough must rest for at least 12 hours, just like in the old Italian homes of Brooklyn.” The piece emphasizes how Luca’s commitment to authenticity is the reason Di Sonia’s has earned a loyal following, despite being located in a town whose average household budget is a fraction of that in New York.

The Holy City Connection

The “Holy City” nickname, often used by Moultrie residents, references the town’s rich ecclesiastical heritage—home to several prominent churches and a historic cathedral. The article links to a local history blog that explains how this moniker has become part of the city’s identity. By inserting a slice of New York into the Holy City, Luca is, according to the piece, bridging two very different cultural narratives. The article quotes city councilwoman Marta Ramirez: “It’s a beautiful example of how food can serve as a conduit between communities.”

The “Holy City” aspect also serves a practical purpose in the restaurant’s décor. The walls are adorned with photographs of Moultrie’s churches juxtaposed with the iconic skyline of New York. Luca’s tagline—“From the city that never sleeps to the city that keeps its faith alive”—captures the duality that the feature highlights.

The Menu: A New York Experience in Georgia

Di Sonia’s pizza menu is presented as a culinary micro‑tour of New York. The flagship item is the classic cheese pizza, cooked at 475 °F in a wood‑fired brick oven for 90 seconds. Luca describes the sauce as a “thin, garlicky blend of San Marzano tomatoes.” In addition to the cheese pizza, the menu includes:

• Pepperoni & Mushroom – a hearty, spicy combination.
• Margherita – a nod to classic New York simplicity, with fresh mozzarella and basil.
• Sicilian – thicker crust, topped with salty pepperoni and caramelized onions.
• Breakfast Pizza – a local favorite featuring scrambled eggs, bacon, and cheddar cheese.

Beyond pizza, the deli portion offers an array of New York‑style pastrami, bagels, and a selection of pickles. The article includes a link to Di Sonia’s official website where customers can view the full menu, check hours, and order online for pickup.

The “quick‑slice” approach is a selling point: pizzas are sliced into halves that can be folded over like the classic New York “folded‑up” style. Luca is quoted saying, “When you’re on the go, you want that convenient, portable experience.”

Community Impact and Cultural Significance

The feature delves into how Di Sonia’s has become more than just a place to eat. Local schools partner with the restaurant for fundraising events, and the establishment has donated over $20,000 in food to food banks in the past year. The piece mentions a recurring charity event called “Slice for a Cause”, where 10% of the day's sales go to the Moultrie Food Pantry.

One of the standout interviews in the article is with Emily Hayes, a 10‑year‑old who regularly brings her class to Di Sonia’s for lunch. Emily’s mother explains that “the pizza tastes like home for Emily, because we grew up in Brooklyn and we’re proud to share that with our community.”

The article also explores how Di Sonia’s has influenced the local economy. The brick oven alone employs a hand‑tossing apprentice named Miguel who is learning the craft from Luca. Additionally, the restaurant sources local dairy from a nearby farm, thus supporting local agriculture while maintaining authentic New York flavors.

Challenges and Future Plans

Like many small businesses, Di Sonia’s has faced obstacles, especially during the pandemic. The Post and Courier quotes Luca describing how the “first wave forced us to close our doors for three months, but we kept the ovens running by offering pizza kits and take‑away options.” The article links to an interview with the Georgia Small Business Administration that outlines the financial support Di Sonia’s received through the Pandemic Relief Grant.

Looking forward, Luca plans to expand the menu with seasonal offerings, such as a “Moultrie Maple Pepperoni Pizza” that incorporates local maple syrup for a sweet‑savory twist. He also hopes to open a small café in the neighboring town of Tifton, spreading the “Holy City” taste to a wider audience.

A Cultural Fusion Worth Celebrating

The Post and Courier’s feature is more than a restaurant review; it’s a celebration of culinary storytelling and community integration. Through Di Sonia’s Pizza & Pastrami, the story of a Brooklyn transplant finds a home in a Southern town, creating a culinary bridge that satisfies both nostalgia and curiosity. The article ends with a heartfelt note from Luca: “Food is the most universal language. I want everyone in Moultrie to feel the warmth of New York, one slice at a time.”

By weaving together personal anecdotes, community impact, and a commitment to authenticity, the article underscores how a small pizza shop can become an emblem of cultural convergence—proof that a little slice of New York can indeed fit into the fabric of the Holy City.