Pizzeria Lauretano—

From Napoli To The Nutmeg State

Owning and operating a small eatery modeled on family restaurants in Napoli, Italy, had long been a dream of Michael Lauretano, who grew up in Connecticut but worked for many years as a graphic designer on the West Coast and in the Silicon Valley. “I reached that place of now or never and decided to make the plunge,” he said.

He returned east to be near his family and began scouting locations before settling on a Bethel site that housed a Greek restaurant and a defunct photo lab in a strip center on Greenwood Avenue at the intersection of Routes 53 and 302. “I liked the feel of the place and the individual ownership of nearby businesses, particularly the Bethel Cinema.”

Renovation included removing the wall between the businesses and ripping up the old flooring, creating an open space with terra cotta tile floors and lots of natural light coming in the front and partial sidewall windows. The décor is simple: gray marbleized laminate tables and espresso bar, wood benches along most of the side walls with chairs on the opposite side of the two-person tables, which can be brought together for larger parties. There are also several tables for four in the back corner. In all, the restaurant can seats about 50.

Meanwhile, Mr Laurenanto spent four months in Napoli learning how to make pizza and “do what those small restaurants do.” A friend with many years in the restaurant business helped him set up and launch Pizzeria Lauretano, which opened in February 2005.

Mr Lauretano describes the eatery as, “A small, quality restaurant that is pleasant and simple with affordable, quality offerings. We have a limited menu composed of fresh and homemade ingredients and serve Foxon Park sodas, made in East Haven, which reflects the smallness, the intimacy, of the place.”

Pizzeria Lauretano has been well received and is Zagat rated.

The wood-fired brick oven is kept busy baking pizza using mozzarella made on premises daily, as is the dough, using Caputo flour from Napoli. Pizzas are served only in individual size, about 12 inches in diameter “because that is how they do it in Napoli,” said Mr Lauretano.

There are 11 “name” pizza ranging from marinara, tomato sauce, grated romano, oregano, garlic, and olive oil, $8, to shrimp, $13, as well as close to two dozen toppings that can be added for $1 to $3 each. Two favorites are a white pizza with caramelized onion, pine nuts, mozzarella, and olive oil, $11, and sausage and peppers, $12.

Diners can also choose a house salad, $5.5, or walnut cranberry and spinach salads at $6.50 — grilled chicken or shrimp can be added for $3 — or from a couple of pasta dishes, $7.50 to $13, or calzones, $12 and $13. There are also daily specials. At lunchtime, Tuesday–Friday 11:30 to 3, there is a choice of four panini for $6.50 each. Dinner is served 5 to 10, 10:30 on Friday; weekend hours are 1 to 10:30 on Saturday and 1 to 10 on Sunday; closed Monday.

Beverage choices include 15 red or white Italian wines by the bottle, a half-dozen by the glass; a half-dozen bottled beers; and on the hot side, espresso, cappuccino, coffee, tea, and hot chocolate.

For dessert, Pizzeria Lauretano offers biscotti, $3, gelato, $4, or traditional pastiera (Napoletan ricotta pie) and tiramisu, each $5.50.

The full menu is also available for takeout.

“Since we’ve opened,” said Mr Lauretano, “we’ve developed a really great team that works together to create a very friendly and comfortable atmosphere for customers. People can come in for soup and salad, pizza, pasta, or dessert and coffee and feel they are among friends.”

The walls of the restaurant also serve as a gallery for local artists, with the displays changing every couple of months.

Pizzeria Lauretano, 291 Greenwood Avenue (intersection of Routes 53 and 302) in Bethel, is open for lunch Tuesday–Friday 11:30 to 3 and for dinner, 5 to 10, 10:30 on Friday; Saturday 1 to 10:30; and Sunday 1 to 10; closed Monday. For information or takeout orders, 792-1500.