The pizzeria was created to make known the buffalo mozzarella from Campania and Salerno and to appreciate its use in pizza and appetizers. The idea that gave life to the restaurant is to combine the tradition of Neapolitan pizza with the quality of Salerno products, all cooked in a wood oven.

The Pizzeria San Matteo, run by the whimsical Ciro and Fabio Casella, over time has become a meeting place and reference point in the Upper East Side for those who love Italian cuisine and, in particular, Campania food. Many articles and awards - by NyTimes, Ny Magazine and Micheline Guide - have been dedicated to the San Matteo experience.

Over the years the success of the formula has led to the creation of San Matteo New York (pizzeria and kitchen) and San Matteo Take Away, both located in the Upper East Side neighborhood.