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# Fultano’s Celebrates 41st Anniversary
- URL: https://www.canbychronicle.com/fultanos-celebrates-41st-anniversary/
- Published: 2026-09-01T08:00:54.000Z
- Updated: 2026-09-03T17:42:11.000Z
- Author: The Canby Chronicle

*By Peter Zinn, for The Canby Chronicle*

On Aug. 5, 1985, Guy Romaine opened Canby Fultano’s, a local fixture serving traditional flavors on a cornmeal crust. With evergreen staples like Pepperoni or Hawaiian, and more modern combinations like Chicken Feta and Chicken Pesto, Fultano’s has been serving Canby with tradition and innovation for 41 years.

In 1985, Romaine opened this restaurant-with-coastal-roots, then went on to purchase the franchise from the prior owners in 1989\. Buying the restaurant proved to be a lasting investment in an industry where a high number of established restaurants close their doors within the first five years. When asked what still drives his business forward, he said, “We just want to make a good product.”

![](https://storage.ghost.io/c/80/8d/808d4196-9a70-43af-ad78-52b23e394d99/content/images/2026/08/Copy-of-SpiceOfLifePizza.jpg)

Those products come in a variety of combinations to suit nearly any taste. Everyone can appreciate a classic like Pepperoni, but the best bet is to trust the employee favorites. Even among employees, there is no single favorite. Some lean toward tradition with a flavor combination like the Supreme, a pizza with salami, pepperoni, mushrooms, olives, and beef. Other employees lean toward a taste with more heat like the Spice of Life, a pizza topped with pepperoni, pineapple, bacon, and jalapeños. Not only does someone believe pineapple belongs on pizza – it’s backed by a professional in the industry! For those who can’t decide on a particular taste, there’s even a pizza labeled as Everything. Expect to see all of the classic toppings.

When asked what pizza he thought best embodies Fultano’s, Romaine didn’t point toward any of the modern specialty creations. Instead, he described a “traditional” pizza with the “old-school” cornmeal crust. With an emphasis on tradition, the menu has continued to evolve. When asked what surprised him most over the years, he said it was how much the menu had changed. Rather than replacing longtime favorites to match current trends, Fultano’s expanded to accommodate modern tastes, including new proteins like chicken, new cheeses like feta, and multiple new sauces like garlic and pesto. This way, customers who grew up ordering classic combinations can still find their familiar favorites, while newer visitors have options that reflect the changing times. A child who came in for a slice of cheese pizza in the 1990s can return later with children of their own, sharing a taste of their childhood while exploring something new together.

Having a great product through the years is one thing, but for a restaurant to survive decades, great service is another must-have. Romaine credits the employees as one of the core sources of the restaurant’s success. He said, “I’m blessed with good employees. They’re all great, good employees and good kids.” Although Fultano’s has rarely marked its anniversaries with celebrations, this 41st year serves as a reminder of the tradition and consistency that has kept the restaurant in business. In an industry where restaurants often come and go, four decades serving the same community is a feat worth recognizing. The philosophy behind that longevity remains simple: “We just want to make a good product.”