One reason for the rise of the roni cup, restaurateurs and distributors say, is the introduction of a family-owned, Columbus, Ohio-based company called Ezzo Sausage Co., which entered the New York market via distributor Ace Endico in 2016. Many new restaurants, including Seppe on Staten Island, are now even forgoing traditional pepperoni from the outset. Once sparingly available, the tiny pepp can be spotted on slices at more than a dozen shops across New York - from Emmy Squared in Williamsburg to Mama’s Too on the Upper West Side. The roni cup, also known as “cup and char” pepperoni, has long been a hallmark of pizza in Buffalo and parts of the Midwest, but over the last seven years, it’s been taking over New York City. The edges crisp and blacken, and a pool of grease - the subject of much fan admiration - forms in the meaty basin. The specifics are important here: This isn’t the flat, silver dollar-sized pepperoni that many Americans are accustomed to, but smaller, thicker coins that curl into a bowl shape as they cook. Pepperoni pizza, classic as can be, has turned into a full-blown food trend in New York City.
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