Hidden Gems: Meet Jeremy Cucinella of Cucinella’s Pizzeria

Today we’d like to introduce you to Jeremy Cucinella.

Hi Jeremy, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My brother Andrew and I grew up in FL in our dad’s bakery/pizzeria. Pizza and baking has been the family business since 1932, when Veltre bakery opened in Rochester NY. After college, we pursued different careers—me in retail consulting in NC, Andrew stayed in restaurants and was working in CO—but we always held out hope that we could get the family back together and do a joint venture.

During a family gathering, we realized it was time to return to our roots. We approached our father with the idea of opening a new pizzeria in Greenville, NC where I had settled. Our partner Pat, who is like a family member, was interested in joining us and the 4 of us got to work on our first location.

We opened our first pizzeria, blending traditional recipes with innovations we’d picked up from other industries along the way. The community’s response was overwhelming, and soon we expanded to a second location. Working alongside Andrew, Dad, and Pat brought fulfillment and joy. Working with your family isn’t always easy, but it is extremely rewarding.

We had come full circle. Our pizzerias were more than businesses; they were a testament to family, community, and shared dreams. Together, we found our way back to where it all began, and we couldn’t be happier. We are working on our 3rd location now and hope to continue expanding.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
We’ve faced challenges. We opened during covid, which was not easy. We were forced to relocate from our original location due to a DOT project that took our original building.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
we focus on food and service above all. our motto is to make every pie like its for your own family.

we cold ferment and age our dough which is a complicated process but makes the best crust.

we have a fantastic staff and almost zero employee turnover which we are proud of. its one big family.

we hand slice our meats and use only super premium ingredients.

we use unbleached and unbromated flour (same standard as in Europe) which can be more challenging but is a more natural final product. most pizzerias in the US use bleached and bromated (chemically altered) flour

from our website…

Our family began making pizza in Rochester, NY in 1932. Veltre Bakery was a neighborhood staple known for its hand crafted pizzas and baked goods. Today Cucinella’s continues that tradition in Eastern NC by using original recipes and techniques that have been perfected over generations. We think you’ll taste the difference.

Our menu features a wide range of delicious pizzas, from classic cheese and pepperoni to veggie and meat lover options. Try our specialty pizzas like the Aloha, Bianca White, Buffalo Chicken, Carolina, Flamethrower, House, and Uncle Paulie. We also offer a 10″ gluten-free cauliflower/parmesan crust and vegan cheese for those with dietary needs. If you’re in the mood for something different, explore our salads, grinders, and house-made Italian Ice. There’s something for everyone!

What would you say have been one of the most important lessons you’ve learned?
lean on your faith.

bet on yourself and your people.

be willing to look yourself in the mirror and take criticism.

Contact Info:

• Website: https://cucinellas.com/
• Instagram: https://www.instagram.com/cucinellas_midtown/
• Facebook: https://www.facebook.com/cucinellas/