“The only thing more authentically Neapolitan than the pillow-like pizzas practically flying from the oven at Pupatella in Arlington is [owner] Enzo Algarme himself,” reads part of the story’s blurb.
Reached by phone while visiting their parents in Naples, Italy, owners Enzo Algarme and Anastasiya Laufenberg tell ARLnow that they are “incredibly grateful” and “honored” for the distinction. In fact, they were not aware of the story until ARLnow reached out.
The married couple opened their first restaurant in 2010 on Wilson Blvd in the Bluemont neighborhood — from which they nearly moved last year — after getting their start selling pizza from a food cart.
Expansion is continuing, the owners confirm, with additional locations in the Mosaic District and Springfield planned for the coming months.
Laufenberg says they owe their popularity and the ability to grow, even after a rough pandemic year, to their customers. While it was a challenge those first months, says Laufenberg, they’ve been able to gain nearly all of their business back recently and have rehired staff they had to let go.
“We’ve had a lot of support from the neighborhood,” says Laufenberg. “Our customers didn’t forget about us and have left huge tips for our staff.”
They’ve also recovered by focusing on delivery and take-out, but additionally realizing the need to shift to more outdoor seating.
“One of the biggest ways the pandemic changed us…is our commitment to building out nice, large patios,” says Laufenberg. “People are still scared to eat inside, so having big outdoor patios is a way to help with that.”
Both the locations on Wilson Blvd and S. Walter Reed Drive now have expansive outdoor seating.
Last year, 90% of Pupatella’s sales were from delivery and take-out, she says, but now that ratio is closer to 50/50 with more folks dining outside.
“Every region, city in Italy has their own pizza, but everyone knows that Neapolitan pizza is the original,” says Laufenberg about their style of pizza. And that has a lot to do with the wood-fired oven used to them.
All of the ovens used at Pupatella restaurants are certified by the Verace Pizza Napoletana Association, meaning they adhere to two-century-old Neapolitan techniques.
The oven bricks are even built using volcanic ash from Mount Vesuvius, which last erupted in 1944.
The ash provides the bricks the ability to retain heat very well, explains Laufenberg, which allows the oven to heat up fast and cook the pizza very quickly.
“There’s still ash left… we don’t know when it’s going to run out,” says Laufenberg.
Back in 2010 when they first contemplated opening their own business, Laufenberg admits she and Algarme were scared. Building a Neapolitan pizza business is expensive and very labor intensive, after all.
Even training staff to use the ovens is difficult and requires a steep learning curve — hence, why a number of employees have been with them since nearly the beginning. But more than a decade later, even with a pandemic, it is paying off.
“You always wonder ‘is it worth it to go the extra mile? Will people know the difference?” she rhetorically asks. “Well, that extra work is worth it and people have noticed.”