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Bella Luna's Code of Quality

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

My First Love

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