Date: Fri 02-Apr-1999

Publication: Bee

Author: KAAREN

Quick Words:

Carminuccio's-pizza-Gangone

Full Text:

Carminuccio's: Not Just Another Pizza Place

(with photos)

BY KAAREN VALENTA

When Carmine Gangone announced that he was planning to open a pizza restaurant

in Newtown, the reaction was predictable.

"Everyone said `Not another pizza place -- Newtown has enough of them

already,'" Mr Gangone recalled.

But that was before they had tasted the pizza from Carminuccio's Pizza & Subs,

which opened two weeks ago in the building formerly occupied by John's Quality

Meats & Deli on South Main Street across from Ricky's Shopping Plaza.

"A lot of people think pizza is pizza -- but that's not true," Mr Gangone

said. "What I make is unique to the area. It's thin crust, like New

Haven-style, but has California-style toppings, and no oil -- practically fat

free. The only place you'll find a similar pizza is at Pizza Thyme in

Westport, where I used to work."

"It's tasty, not fattening. I've been making pizza for 31 years and I think

it's the best I've ever made," he said. "You could eat a whole pizza and not

feel stuffed."

Mr Gangone, 51, has been making pizza since he came to the United States with

his father and sister in 1957.

"My grandfather was born here, but his father took him back to Italy when he

was only nine months old," Mr Gangone explained. "Because he was born here, he

was an American citizen. My father took his citizenship which was a big help

when we decided to move here."

Mr Gangone was born in Teggiano in the province of Salerno. Like many

immigrants, after his family arrived in New York City, he began working in

restaurants. He lived in New Jersey, Virginia and Pennsylvania, then moved to

Connecticut in 1978.

He operated a few businesses in Orange on the Post Road, including Salerno's

Pizza. With partners, he expanded Salerno's into Pasta Fair. But it wasn't

until he sold his share of the restaurant and went to Pizza Thyme in Westport

that his pizza-making style changed significantly.

"I'd been making pizza -- good pizza -- for many years, but it was here that I

learned the new style toppings," he said. "The vegetables are fresh, never

frozen, and they are roasted before they are put on the pies -- yellow and red

peppers, zucchini, mushrooms, eggplant, tomatoes -- all roasted. There's

almost no oil in the pizzas except for a tiny bit in the dough. I use only

about a cup of oil for 50 pounds of flour."

The idea to open the restaurant in Newtown was the brainstorm of Edward

Martino and Carmel and Joseph Latella, owners of Newtown Farm & Garden Center

on South Main Street. They joined with Carmine Gangone and attorney Dave

Kennedy as partners in the new business.

"I've known Eddie since he was a kid," Mr Gangone said. "He kept saying

Newtown needed a good pizza. We wanted to open a place at the garden center --

there's a whole building they aren't using -- but it wasn't zoned for it. So

we found this place. John Paolian leased it to us for a year with an option to

buy."

It was nearly eight months before Carminuccio's opened, however, because there

was a lot of work to be done. The interior was renovated, new bathrooms

installed, and pizza ovens and other kitchen equipment purchased. A handicap

ramp is scheduled to be added soon.

"I make bread every morning," Mr Gagnone said. "I'm known in the New Haven

area for my bread. All you have to do is say Salerno's bread and everyone

knows."

As soon as his shipment of whole wheat flour arrives, Mr Gagnone will be

offering his gourmet pizzas with either a regular or whole wheat crust. All

pizzas are available with pesto or red sauce. There are 20 pizzas, including

the basic, design-your-own style with any topping.

The vegetarian pizza features roasted mushrooms, zucchini, tomatoes, peppers,

eggplant, carmelized onions, spinach and part-skim mozzarella. There's a

sauteed spinach pizza with roasted tomatoes, roasted garlic and mozzarella on

a bed of pesto sauce. Tuscan pizza incorporates bacon, mozzarella and sliced

provolone on top of a red sauce.

Grilled chicken finds its way onto pizza with ham, asparagus and pesto sauce;

with artichokes, olives, and roasted peppers; or barbecued with roasted

peppers.

Pizza Insalata is a mozzarella pie topped with fresh salad; BLT features

escarole, roasted tomatoes, bacon and mozzarella on pesto sauce. There's also

broccoli rabe with sausage, peppers and mozzarella, and a pizza topped with

escarole and beans.

For those who hanker for a thick-crust pizza, the Sicilian pizza is made with

a special Matriciana sauce includes sauteed onions, extra virgin olive oil,

and proscuitto and is cooked before spreading it on the pie.

Most of the gourmet pizzas are $8 for a 10-inch; $11 for a 14-inch, and $14

for a 16-inch. The Sicilian is $18 for a 16-inch. A plain cheese pizza is

$5.50/$8.50/$10.50.

Carminuccio's also has a large selection of hot and cold subs and stuffed

breads. This week the selection of stuffed breads included a vegetarian bread

rolled with roasted carrots, potatoes, red and yellow peppers, zucchini, and

squash; broccoli rabe with pepperoni and cheese; capicola ham with salami,

cheese and pepperoni; eggplant and cheese; and broccoli with sausage, cheese,

and pepperoni.

There is a case full of salads, grilled vegetables, stuffed peppers and

stuffed tomatoes, bruchetta, and other items that are made on the premises.

Within the next two weeks, Carminuccio's will begin to offer take-out meals. A

catering menu also will be available.

The restaurant seats about 25 in booths and tables.

Carminuccio's is open seven days a week: Monday through Thursday, from 10 am

to 10 pm, Friday and Saturday until 11 pm, and Sunday until 9 pm. The

restaurant's phone numbers are 364-1133 or 364-1155, one of two new local

exchanges in Newtown.