By Kathianne Boniello
In fact, it is the family spirit of the brothers who run the pizzeria at 39-34 Bell Blvd. that has helped make the eatery a success.
“Family are the people you can trust the most,” said Nicola – better known as Nick – Marmo.
Nick and Massimo, or Max, Marmo work with their parents to help keep the fare at Il Vesuvio fresh, making many ingredients on an almost daily basis.
The restaurant offers a mouth-watering variety of unique gourmet pizzas with thin crusts as well as Italian dishes, heros, calzones and desserts in a comfortable, modern environment.
The store's many delicacies feature fresh tomato sauce and mozzarella cheese made on the premises and its seafood platter has fresh calimari and jumbo shrimp. Nick Marmo said the key to success is quality.
“The main thing is that the food has to be consistent all the time,” Nick Marmo said. “I like to keep the authentic flavors.”
The flavors at Il Vesuvio reflect not only the dishes the Marmo brothers grew up with but the tastes that are popular throughout Europe, where both gained experience in the business.
The brothers' eggplant parmigiana is made without bread crumbs, they said, to reflect the way the dish is prepared in Naples.
Their Vulcano, a hero, is made with imported Parma prosciutto, fresh mozzarella cheese and tomato sauce, as it is throughout their homeland. No olive oil or vinegar is used, they said.
“We used to have it all the time like this when we were in Italy,” Nick Marmo said. Both brothers, who live on Long Island, relocated to America on a permanent basis several years ago.
When vinegar or olive oil is added to the sandwich, which is typical in America, they said, the flavors of the ingredients are drowned out.
While the pair acknowledged the hard effort that goes into running their own business – both have worked straight through with no days off since opening – Nick Marmo said the quality of service and food had to remain a top priority.
“To make a customer it takes a lot of work,” he said “but to lose one it takes nothing. You always have to be on top.”
Acknowledging the crowded restaurant scene on Bell Boulevard, Nick Marmo said he was pleased with his store's location.
“I'm happy I'm on Bell Boulevard,” he said. “I think there is enough business for everyone here. It's got to be about quality.”
