Conversation: Luigi Di Rienzo, Avellino’s Pizzeria, Georgia

I have and function two distinctive type pizzerias. The two named Avellino’s, each situated in neighborhoods.

1.) Decatur, GA site features:

  • Slender crust gasoline deck  Personalized stone deck bakers pride double stack ovens
  • Dough designed in house — extended slow ferment 48hr+
  • Two sizes rectangular. 13×9 & 18×13.
  • Sicilian “grandma” 9×13
  • Gluten absolutely free 12”
  • Calzones
  • Manufactured to buy salads
  • A few pasta dishes.
  • A few appetizers
  • Beer & wine only

2) Brookhaven, GA site capabilities:

  • Skinny crust strictly wooden hearth Italian dome oven
  • 1 sizing. 12”
  • Dough made in property — long sluggish ferment 48hr+
  • A few pasta dishes & pasta specials
  • Salads built to get
  • Appetizers
  • Beer & wine only


How did your loved ones start off the pizzeria?

My grandfather and his cousin started out an Italian bakery in 1904 in my family’s garage underneath our apartment constructing that we all lived in, which is continue to owned and operated in Binghamton, New York by my uncles. My father, who turned the manager and oldest brother, experienced passed away in the 90s even though I was in the Navy, so I resolved when I bought out to independent myself from my uncles and start out my own journey for creating pizza.

The bakery was a wholesale and retail Italian bread bakery and “rectangular sheet bakery design pizza”. In the 80s my father had built a delicatessen to promote our bread retail along with sandwiches on our bakery rolls, chilly cuts, and so forth. We experienced double-stack ovens to offer pizza, which is where by I honed my abilities strictly producing the pizzas.

As a 3rd-era owner, what have you introduced to the company?

As a third-generation operator and operator, I brought operate ethic and consideration to details, concentrating on a few factors to make thoroughly as a substitute of a large amount of stuff that fills a menu and seems to be excellent on paper. My father, Luigi, and my uncle, Felice, taught me how to take pleasure in my do the job and to do it the appropriate way all the time. To choose treatment of the customers and deal with them like relatives and to nurture and persuade the workers to acquire satisfaction in their operate, which would primarily transcend into excellent pizza.

Wherever do you hope to just take the business enterprise?

I at the moment very own two pizzerias I had 1 in Pompano, Florida, that my husband or wife acquired me out of and 1 in Binghamton, which my brother took around.

I prepare on opening a further strategy in Chamblee, Georgia, where I procured a business rental surrounded by new developments and strategy on opening with Roman-style pizza along with seize and go Italian specialty items, beer and wine.

(I plant to) concentrate on a several excellent merchandise for the neighborhood like my excellent uncles and grandfather did in their village in Avellino, Italy, and then in Binghamton, New York. I will be carrying out that myself now in the increased Atlanta region.