Alfonzo’s Pizzeria

Specialties

Alfonzo’s Pizzeria is a locally owned and operated restaurant specializing in pizza. We put love and passion into our food to provide you with a pizzeria experience you will keep coming back for! Conveniently located in Troy, IL. There’s a great deal of truth to the bittersweet observation that «overnight success» often is years in the making. This certainly is true in the case of Mike Paolucci, Founder of Alfonzo’s, whose delicious Neopolitan-​style-​pizza and other Italian specialties are making waves in the heart of Mid-America’s Farm Belt. Mike, a third-​generation Italian-​American, has «put in his time» in the food service industry. As a youngster he washed dishes; in the Air Force he received invaluable food-​service training and helped establish an award winning kitchen. Then came graduationfrom the Culinary Institute of America, experience with a three-​star restaurant, and tenure with Marriot Hotel Corporation, where he served as a sous chef. When he opened his own restaurant, he applied the same painstaking dedication to developing flawless recipes, perfecting the ultimate product, and building a family restaurant with the reputation for serving quality food, in satisfying portions, at affordable prices. Yes, Mike Paolucci’s «overnight success» is the result of years of hard work. But, unquestionably, that’s the best kind of success, because it is lasting, built on a solid foundation.

History

Established in 1982.

There’s a great deal of truth to the bittersweet observation that «overnight success» often is years in the making. This certainly is true in the case of Mike Paolucci, Founder of Alfonzo’s, whose delicious Neopolitan-​style-​pizza and other Italian specialties are making waves in the heart of Mid-America’s Farm Belt

Mike, a third-​generation Italian-​American, has «put in his time» in the food service industry. As a youngster he washed dishes; in the Air Force he received invaluable food-​service training and helped establish an award winning kitchen. Then came graduationfrom the Culinary Institute of America, experience with a three-​star restaurant, and tenure with Marriot Hotel Corporation, where he served as a sous chef.

When he opened his own restaurant, he applied the same painstaking dedication to developing flawless recipes, perfecting the ultimate product, and building a family restaurant with the reputation for serving qua