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Note: All prices in US Dollars
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About Us
The Ciccarone family owned and operated a popular Pizza and Light Italian Restaurant for many years. Our lengthly family history in the restaurant business spans four generations. My paternal grandparents, Constance and Alfred Ciccarone opened "The Avalon Inn" in 1932 in Danbury, Ct. Their restaurant was not a pizza business but did specialize in Italian food. Unfortunately, their very succesful restaurant burned to the ground in 1942. They had no fire insurance. In spite of that, their tenacity and work ethic enabled them to rebuild the restaurant "bigger and better" without the aid of a fire insurance payment. The restaurant was located on a main route north from New York to Boston before the interstate highway construction boom. We all delighted in their stories of famous people such as Harry Truman, Paul Newman and Eleanor Roosevelt that passed through the area in their travels and dined at the Avalon. My parents took over the restaurant in the 1950s and expanded the facility to seat several hundred people in the 1970s.
My parents were blessed with three strapping sons and a tough as nails daughter (we boys saw to that). They both worked in and ran the business and as was the case with many "old school" Italian restaurant family affairs, so did the kids. As the oldest of the "indentured servants" I didnt much care for it at the time, but now will be forever grateful to my folks for the work ethic instilled within every fiber of my being as well as the wonderful skill of knowing how to turn raw food into something sublime.
Without realizing it, I spent much of my youth gleaning restaurant acumen from my life's circumstances and my parents tutelage in spite of my hard headed resistance to being told what's good for me. I left the restaurant business in my mid teens. After college and a stint in the military, my brother Tom and I owned, operated and then sold a very succesful pub-style restaurant, "The Brass Jail" in Danbury, Connecticut. After selling the Jail, I reverted to my engineering education and designing and building things occupied me for a number of years.
My brother Tom and sister Gloria both attended the Culinary Institute of America. Tom now owns and operates The Candlewood Fencing Center and is a Divisional, Sectional and National class fencer as well as Moniteur level fencing instructor. Master Chef Gloria has made the food business her life's work and is the Executive Chef at the Big Four Restaurant in the Huntington Hotel in San Francisco. Her credits include television appearances and many articles in Gourmet Magazine and USA Today.
I finally returned to the restaurant "racket" later in life and opened a pizza business, only with my son this time. It was my turn to pass things along. We opened and operated a very successful gourmet pizza and sub shop for several years. The Chamber of Commerce in our community conducted an online "poll", participated in by tourists and residents alike, in which Ciccarone's Fine Italian Pizza held 50% to 60% of the market share for Pizza and Italian food. The five other local pizza restaurants split the remaining 40% to 50% between them. My son became the "Dough Master" and all of what is included in our book about the subject is a result of his efforts. The concept for this book is his, as well as a compilation of our experiences in the pizza business together and our desire to help others "Take a Slice Out of Life".
Our expertise and qualifications include 30+ years in the design and building business. We welcome you to use our experience to guide you in the process of setting up and operating your pizza restaurant successfully. Our book provides complete information about the basics of starting a pizza and light Italian restaurant and our consultation services can provide on going support as you develop and build your business. Already own a pizza business and want to improve it? We can help there also. 
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