By Jeremy Walsh
Harsh economic times are hurting people's wallets, but things are hopping at a new pizzeria in Bayside.
Bellissima Pasta and Pizza, at 42-23 Bell Blvd., has been open since August and seems to have ducked a downward trend in consumer spending.
“Our business has increased,” said co-owner Michael Alamia, 40. “I guess everyone can afford a slice of pizza.”
Bellissima offers an array of classic Italian fare from baked ziti, manicotti and calzones to pastry treats like cannoli and zeppoli. It also sells the standard round pizza pie for $11.95 and the rectangular Sicilian pie for $14.95. Alamia said he and co-owner Ralph Manzi use only fresh ingredients and make nearly everything on site, including the panini bread.
“It's my heritage,” Alamia said as he ladled sauce onto an unbaked pizza crust. “I have recipes that were passed down from my great-grandparents in Sicily.”
But an Italian heritage is not the only thing that keeps Alamia going. The Bellerose native said he has always had a passion for cooking. He started working in restaurants at age 13. By age 17, he said, he had worked his way up from dishwasher to line cook.
In more recent years, he and his family have turned their focus to the Long Island pizza market. Alamia previously worked with his brother, who runs Sergio's Pizza, in Riverhead.
When Alamia decided to set out on his own, it took almost one year before he finally resolved on the Bayside location.
“The proximity to the Long Island Rail Road and the amount of foot traffic really set it off,” he said.
The white-tiled restaurant boasts a flat-screen TV for patrons interested in catching the sports game while enjoying a slice.
Alamia said the most difficult part of opening the business was preparing the storefront for his business.
“We're clean freaks,” he said. “This place was clean when we got it, but we spent a solid three weeks re-scrubbing the place.”
The work may be time-consuming, Alamia said, but it does have its rewards.
“It's like any other person who has a talent,” he said. “When people say [my work is] is good, that's great.”
Reach reporter Jeremy Walsh by e-mail at jwalsh@timesledger.com or by phone at 718-229-0300, Ext. 154.
