Alta Irpinia

Alta Irpinia Butcher who loves to cook. My new place in Suffern is a Salumeria meets Pizzeria.

currently we make pur Woodfired Pizza starting at 5pm on Friday and Saturday nights, 12pm on Sundays

St. Patty Pizza starts tonight. Corned Beef w/ Cabbage, Carrots, Potatoes cooked in the Beef’s broth then hit with some ...
03/13/2026

St. Patty Pizza starts tonight. Corned Beef w/ Cabbage, Carrots, Potatoes cooked in the Beef’s broth then hit with some butter (just like Momma does it), Low-moisture Mozzarella, and a Deli Mustard finish after the oven. As per usual, this is being made 75% for my own selfish desire to eat it. Pizza starts at 5pm tonight and tomorrow night, NOON on Sunday. Making this pie this weekend and next weekend. Let’s go! 🍕 🍀 🥩
Some may call it blasphemy, but man oh man does sinning taste so good 🤓

The Fried Shrimp Sandwich is back. Lemony- Salad, Extra Virgin, Flake Salt, Calabrian Mayo. She’s perfect as she is but ...
03/12/2026

The Fried Shrimp Sandwich is back. Lemony- Salad, Extra Virgin, Flake Salt, Calabrian Mayo. She’s perfect as she is but some Calabrian Chilis can kick it up a bit. Some red onion maybe? You do you.
Escarole Soup or American-Italian “Wedding Soup” with Woodfired Mini Meatballs and Pappardelle.
made a SORRENTO Lemon Olive Oil Cake.
We’ve got Penne Vodka in the case, hurry before I eat it.
Lemon Chicken from the wood-fire.
Gateau Di Patate. If you haven’t had it before. It’s basically a baked Mashed Potato dish with Mortadella, Prosciutto Cotto, and Smoked Provola Cheese inside. Buttery, Alpeggio Cheese-laced Breadcrumbs top and bottom.
Spicy Honey Garlic Parmigiano Rosemary Wings today.
The usual suspects too: Mozzarella, Scamorza, Porchetta, Roast Beef and Turkey. Cutlets galore. Seafood Salad.
DO NOT miss out on the Italian Chocolate Easter Eggs and Colombe. They will sell fast. Other than that, we are here for you!

Irpinia Pork Sandwich Special begins! Inspired by the classic Irpinia dish “Soffritto”. Bocconcini Di Maiale or Beautifu...
03/05/2026

Irpinia Pork Sandwich Special begins! Inspired by the classic Irpinia dish “Soffritto”. Bocconcini Di Maiale or Beautiful chunks of Pork Collar slowww cooked with Sweet and Spixy Vinegar Peppers, Herbs, and Wine. Simply enjoyed on a Roll or Loaf OR you ca upgrade with Mild or Sharp Provolone, Fresh or Smoked Mozzarella. But doesn’t “need” it.
If you don’t want a sammich today, I also made “Irpinia Ribs”. Same recipe but with Baby BacK Ribs.
Mafaldine alla Boscaiolo today. The Sauce is made with Fennel Sausage, Roasted Mushrooms, Peas, Wine, Butter, Cream, and our Tomato Sugo. Topped with 30month Aged Parmigiano. One of my favorite Pasta dishes.
Scarpariello Wings, Scarola, Chick Pea Salad returns, Seafood Salad, Cutlets, Porchetta, Pane Di Cicoli, Soup, Frittatine Di Cacio e Pepe, Porchetta Arancini and so so much more! Come see us. Easter Sweet Treats have arrived. Secure yours while the last!
It’s not raining in the shop, oven will keep ya warm. Wear elastic.

Woodfired Peas, Mushrooms, and Onions. Just a touch of Garlic. With Paccheri Pasta. Finished with Ricotta from , Pecori...
03/01/2026

Woodfired Peas, Mushrooms, and Onions. Just a touch of Garlic. With Paccheri Pasta. Finished with Ricotta from , Pecorino Carmasciano from and a schtickle of Great Olive Oil.
Pane did Cicoli are hot from the Oven. Messing around with baking methods for it. As usual, I’m tinkering.
WINTER SALAD Pizza is a hit so far this weekend. Smoked Provola from and Semi-dried Daterini tomatoes from on the base. After the oven: Speck from , 30 month Parmigiano, Honey-infused Balsamic from Modena, Great Olive Oil, and Toasted Tonda Di Giffoni Hazelnuts from OOF. Pizza starts at NOON.
made another batch of the Torta all’Arancia Rossa. Gluten Free Almond Flour and Blood Orange served with a homemade Italian Plum Sauce (Prugne).
We have very little Brisket left for a few in-store Campania Dip Sammiches. Crazy how fast and how many we sold. Thank you, truly.
Spicy Calamari Salad, Porchetta, Parmigiana, Roast Beef and Turkey. Scarpariello Wings, Orecchiette, Fregola and Clams. “Yes, this is a huge tray of Cutlets” Sunday as per usual. So so much more. I’m cracking open a wheel of Pecorino Bagnolese. Come taste Irpinia love in cheese form. Ci vediamo , ragazzi!

A tribute to my friends in Sardegna and because I miss that beautiful island. We can’t get Arselle here buuuut we have l...
02/27/2026

A tribute to my friends in Sardegna and because I miss that beautiful island. We can’t get Arselle here buuuut we have lovely Long Island Littleneck Clams. Garlic, Peperoncino, Wine, and Fregola.
Day 2 of the Campania Dip. Braised Brisket Sammich with Broccoli Spiert and Pecorino Bagnolese. Dipper on the side of the natural Brisket Succo.
made a Torta all’Arancia Rossa. Blood Orange Almond Flour Tart with a side of homemade Italian Plum Sauce for pouring over (or taking shots). Gluten free btw.
Scarpariello Wings. Frittatine di Cacio e Pepe, Fried Mozzarella and Prosciutto/Mozzarella. Porchetta Arancini. Porchetta all over the place. LAST WEEKEND for the Shrimp Oreganata Pizza for a little while. NEW Winter Salad Pizza debuting tonight. Don’t miss it. Fancy schmancy butter winter lettuces and speck and hazelnuts. Etc. Gonna be great. Pictures later. Soups. Cutlets. Seafood Salad. Chicken Meatballs. Focaccia. So much more. Come see me. I got the calories 😎

New Sandwich Special! You’ve had many “French Dips” try the CAMPANIA DIP… Slowly- braised Prime Brisket, Wild Broccoli “...
02/26/2026

New Sandwich Special! You’ve had many “French Dips” try the CAMPANIA DIP… Slowly- braised Prime Brisket, Wild Broccoli “Spiert” from our friends at , Pecorino Bagnolese from Irpinia, Extra Virgin, Flake Salt, and a Succo (au jus) dipper on the side (drizzled on in the video). Gotta try it! We also have it available in a dish if you don’t feel like it can’t have the bread.
I made a Minestrone with Cabbage, Cauliflower, Romanesco, Fagioli Tondini, some leeks, garlic, and chilis. Finished with Olive Oil from Calabria. Would be great with some cheese but doesn’t neeeeed it.
Woodfired Giambotta we are finishing with Cacioricotta Cheese.
Chicken Meatballs from the wood fire. Porchetta Arancini. Meat Lasagne. Parmigiana. Boneless Chicken Scarpariello with a little sweet and spicy kick. Porchetta. Focaccia. Polpette. Cutlets. Roast Beef and Turkey. So so so much more. Come see us. Don’t be shy!

Doors at 11. Pizza starts at 12! Shrimp Oreganata Pizza, Norcina, and the Gioia Banana Calzone from the Woodfired Pizza ...
02/22/2026

Doors at 11. Pizza starts at 12! Shrimp Oreganata Pizza, Norcina, and the Gioia Banana Calzone from the Woodfired Pizza Special Menu. LAST DAY for Shrimp Parm Sammiches for a little while. We’ve got Pasta and Porchetta. Roast Beef and Turkey. A Rummy Amarena Cherry Dark Chocolate Tiramisu. Spicy Calamari Salad. Cutlets af. Tuna Salad. Mozzarella is warm. Broccoli Caciocavallo Soup is a hit! So much more. Come down. Doors will stay open until or unless it gets real sh*tty out there. Load up to hibernate from the snow once again. See ya soon.

Doors at 11
02/22/2026

Doors at 11

Open till 8. Only 8 doughs left. Let’s go!
02/22/2026

Open till 8. Only 8 doughs left. Let’s go!

We are loaded up for you! Brakes Lamb Shanks with homemade Aglianico Wine, classic trio of veggies with some fennel in t...
02/20/2026

We are loaded up for you! Brakes Lamb Shanks with homemade Aglianico Wine, classic trio of veggies with some fennel in there as well, homemade Lamb Stock and a lot of love from me and the Woodfired Oven.
New recipe! Broccoli Soup with a twang of Lemon and a nice amount of Cave-aged Caciocavallo from Irpinia. Check the story to peep the caves.
Also, Pollo e Patate with lots of Lemon, Wine, and great Origano. Shrimp Parm Sammiches going strong. Shrimp Oreganata Pizza triumphantly returns this evening alongside the Norcina and Gioia Banana Calzone. We’ve got Amarena and Dark Chocolate Tiramisu with just the right amount of Rum form
Prison Food (as called by a real scemo on Facebook) aka Salsiccia Piselli.
If you’re not eating meat today we also have the Eggplant “Crudo” which is a favorite of mine.
Fried things, fresh batch of Crema Di Peperoncino, Porchetta, Lasagne, Parmigiana, Minestra, Mozzarella, Caciocavallo, Scamorza, etc etc. lots of samples. Come hang and eat. Ear elastic 😘

For your Valentine’s Day feast today we’ve got the goods! Comfort food and lots of flavor. Cavatelli and Broccoli with m...
02/14/2026

For your Valentine’s Day feast today we’ve got the goods! Comfort food and lots of flavor.
Cavatelli and Broccoli with my father’s chilis, finished with my now- famous Oreganata Breadcrumbs and great Olive Oil from Abruzzo which we are also sampling today.
Get her a Shrimp Parm on Semolina today, if you really love her that is 🍤❤️
made a Dark Chocolate and Amarena Cherry Tiramisu, lots of rum, lots of sultry deliciousness.
Ziti with Ragu Genovese is up to Round 3. So happy everyone is enjoying, pints of the Ragu available as well.
I made a super cheesy Polenta laced with spicy Spianata Salame, topped with our Tomato Sugo, Pecorino, and Olive Oil.
Focaccia af today. Porchetta. Scarpariello Wings, Roast Beef, of course. Crocche di Patate are back side by side with her friends the Arancini. Soooo much more. Pizza starts at 5pm. Speck, Zucca, Norcina, and Gioia Chocolate Banana Calzones are rockin on the special menu. See you soon…

First time on Lafayette, Ziti (hand-snapped like Nonna) with Ragu Genovese. Typical Neapolitan slowww cooked Beef and On...
02/13/2026

First time on Lafayette, Ziti (hand-snapped like Nonna) with Ragu Genovese. Typical Neapolitan slowww cooked Beef and Onion “Sauce”. Finished with Pecorino, Extra Virgin Olive Oil, and Black Pepper. A two day commitment that’s well worth it. Selling the Ragu by the it as well.
Minestra, Lasagne, Parmigiana, Scarpariello style Wood-fired Wings, Porchetta, Meatballs, Chicken af,SHRIMP PARM Sammiches are back by demand. Tomorrow she is Amarena Chocolate Tiramisu for Valentines Day. But TODAY we are rocking the huge Double Chocolate Cookies by 🍪
All kindsa great things are ready for you. Pizza starts at 5pm. The Norcina Pizza is BACK! Also Speck and Zucca Pies may be making their last stand for the weekend. Come down, show up hungry, wear elastic. Ci vediamo…

Address

Suffern, NY

Opening Hours

Wednesday 11am - 4pm
Friday 11am - 8pm
Saturday 11am - 8pm
Sunday 11am - 4pm

Telephone

+18455045142

Website

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