The Candelari story begins in 1959, a time of cultural change and new beginnings across America. Amid it all, Albert Candelari began crafting sausage in the back of his liquor store, Rex Liquor. Using traditional Italian herbs and spices, he created a bold, flavorful sausage — zesty and balanced, not just spicy — that would become a cherished family tradition for decades.
In 1993, Albert's grandson Michael May, alongside his sister, brought the family recipe to market. Over the next decade, the Candelari Sausage Company became one of Houston's most well‑known sausage brands. When longtime friend and Bellaire High School graduate Greg Wheeler suggested crumbling the sausage over a wood‑fired Italian pizza, everything changed.
Almost overnight, Candelari's evolved into the restaurant Houstonians know and love today — celebrated not only for its signature sausage, but for wood‑fired pizzas, hand‑made pasta, and classic Italian cuisine. Locally owned, deeply rooted, and proudly Houston, Candelari's Italiano continues to welcome guests with great food, warm hospitality, and a story that spans generations.
