In its definitive guide to the best pizza across the island, the award-winning Maui Nō Ka ʻOi Magazine spotlights Sale Pepe as home to Maui's only certified pizzaiolo. The feature highlights Michele Di Bari's Italian training at the Scuola Italiana Pizzaioli, his three-to-four-day dough fermentation process, and the weekly shipment of Italian cheeses and cured meats that make each pie possible — alongside standout pies like the spicy soppressata Calabrese and the mortadella with pistachio and burrata. The guide also honors the Di Baris' commitment to Lāhainā, noting their rebuild in the same community after the 2023 wildfire.

W Magazine tapped three Maui locals — a swimwear designer, a pro windsurfer, and six-time James Beard-nominated chef Sheldon Simeon — for the definitive insider's guide to the island. Among their where-to-eat picks: Sale Pepe, called out as an independent Italian gem from a Milanese chef and Brooklyn native who lost their home and restaurant in the Lahaina fire and rebuilt. The guide highlights the restaurant's commitment to locally sourced ingredients alongside Italian-imported flour, fior di latte, and bufala mozzarella — housemade pastas and artisanal pizzas served the way they were always meant to be.