| I,
Simone Puccio owner of Bella Luna Italian Restaurant, can
very proudly say that the quality of our products can't be
surpassed by anyone in the industry. The Raw material we buy
is by far the best there is.
The quality of the raw material is magnified by the fact that
we prepare everything on premises. We do not buy anything
prepared or ready to go.
Our desserts are all made on premises by my wife Camille in
which she takes second place to no one.
We even make our own Gelato (Italian ice cream). I would be
willing to bet that no Italian restaurant in this entire area
can make that claim.
We work very hard and put in very long hours, but I guess
that's why for ten consecutive years ourbusiness has steadily
gone up.
I've been in the food business for over 45 years and my expertise
in the quality of what we buy can only be appeciated by coming
to our restaurant and enjoying an Italian Feast. We use Prime
beef; milk fed veal, the freshest seafood, poultry and fresh
crisp vegetables.
Come in and enjoy an absolute delicious dining experience.
BELLA LUNA ITALIAN RESTAURANT
OWNED AND OPERATED BY ITALIANS
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At
the ripe old age of thirteen I went to work for the food market
at the corner of East 51 St.
and Ave. N in Brooklyn, N.Y. I used to live half a block away,
so it took me all of 5 minutes to get to work after school.
One day my boss asked me if I wanted to learn how to bone
out pork shoulder butts and make Italian sausage. Without
hesitation I jumped in with both feet and started a career
in the meat industry that spanned over thirty years.
At nineteen I joined the U.S. Navy and worked at the local
A&P meat department after hours for the entire duration
of my four year tour. Four years in the Navy and I never even
seen a row boat. The purpose of this tail is to emphasize
my knowledge and expertise of the meat industry and meat itself.
In my restaurant I handle Prime Beef, Nature's Veal, Choice
Lamb and grade A poultry. I take a tremendous amount of pride
in our steaks. We are probably the only restaurant in the
area that dry ages our sub-primal cuts of beef for a minimum
of 14 days, up to 28 days. All our steaks are cut to order,
have never been frozen for maximum flavor and tenderness.
Now why would someone in the Italian restaurant business go
so much out of his way for an item that is not considered
primary in this cuisine?
When you grow up in an Italian home in which the mother was
a cook that is beyond words, this becomes sort of second nature.
Everyone in my family is a good cook, but to us it's no big
deal.
I find that grilling a succulent steak for a customer is more
challenging and rewarding, especially today that a good steak
is becoming more difficult to find. I cut all the steaks,
grind our own meat (which today is vital due to bacteria),
make our own Italian sausage that no one in the area
can come close to. Sometimes I don't know if I'm running a
restaurant or a butcher shop, I guess that's my way of hanging
on to my first love.
Simone (Sam) Puccio--Owner
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