Pupatella

About Pupatella

The story begins with a craving. Enzo Algarme, a student from Naples, Italy, studying medicine in the U.S., couldn't find the authentic Neapolitan pizza of his childhood. In 2007, he put his studies on hold, bought a food cart, and began selling pizza in Arlington, Virginia, aiming to replicate the taste of home. The food cart quickly developed a following, and by 2010, Enzo and his wife, Anastasiya, opened their first brick-and-mortar restaurant. They committed to tradition, earning a Verace Pizza Napoletana (VPN) certification, which requires adherence to centuries-old pizza-making techniques, from using specific Italian flour and San Marzano tomatoes to cooking in a wood-fired oven. This focus on authenticity in a fast-casual format resonated with customers. A pivotal moment arrived in 2018 when Pupatella secured a $3.75 million investment, which was followed by a larger $7.5 million round in 2021 from largely the same private investors. These capital infusions were not for a radical pivot, but for scale. The plan was to bring their established neighborhood pizzeria model to more communities. The company partnered with experienced restaurant executives to form Pupatella Enterprises, fueling expansion across Virginia, Washington, D.C., and Maryland, with a goal of opening 15 new locations.