We’re excited to introduce you to the always interesting and insightful Antimo Esposito-costagliola. We hope you’ll enjoy our conversation with Antimo below.

Alright, Antimo thanks for taking the time to share your stories and insights with us today. What’s the backstory behind how you came up with the idea for your business?

The pizzeria business is truly a family affair for me, though it hasn’t always been easy. Growing up, I spent a lot of time helping my dad and relatives in various pizzerias. By the age of 23, after trying community college and working full-time, my dad offered me the chance to open my own location. Fast forward 14 years, and I’ve opened and closed three additional locations, currently managing two. Throughout this journey, I’ve become increasingly ambitious and gained valuable insights from my experiences and investments. I’ve focused on quality control, embracing the philosophy that sometimes less is more. I’ve also attended shows and seminars, networking with inspiring people who have influenced my growth along the way.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I entered this industry through my family’s trade and have adapted significantly throughout my journey. My business thrives on a team of dedicated employees who possess a strong work ethic and truly value their roles. I take pride in hiring like-minded individuals who also appreciate the product and brand we’ve created together.

Our brand embodies authenticity, innovation, approachability, creativity, and community engagement. I focus on building strong connections within our community and actively support local charities and schools.

While my pizza is unique, it’s inspired by all the pizzas I’ve crafted and enjoyed over the years. I prioritize quality ingredients, sourcing imported flours, spices, and tomatoes from Italy, while also recognizing the importance of using domestic products.

We’d love to hear about how you met your business partner.

As a child, I spent every summer in Italy for months at a time. Though my visits became less frequent as I grew older, those memories still resonate deeply with me. My cousin lived in Fusaro, and through him, I met Mario, the chef at a local restaurant called Villa Gitana. We formed a close bond over the years.

As Mario traveled across Europe and Australia, honing his skills, he eventually made his way to New York City, which was just an hour from my home. After a few years, I invited him to New Jersey to help me with a new space and some equipment I wasn’t familiar with. Since then, we’ve collaborated on various businesses, continuously refining our offerings. Mario not only approves new menu ideas but also manages our seasonal catering menu and creates authentic Italian pastries.

We’d love to hear the story of how you built up your social media audience?

Building a social media audience has been a collaborative effort with my friend Ethan Peirson. Together, we managed our Instagram and Facebook accounts, consistently posting daily and sharing engaging content. I’ve grown an organic following of 6,000 followers on Instagram since my business has launched. The key is authenticity in our posts—showing the genuine aspects of our products and our voyage to get where we are today.

We focus on expressing ourselves and connecting with our community. Some effective strategies we’ve used include sharing behind-the-scenes content, showcasing our products, highlighting our team members, and fostering relationships with local businesses. This approach not only promotes our brand but also emphasizes community involvement. In today’s world, having a strong social media presence is essential for showcasing your products and services effectively.

Contact Info:

• Website: https://www.fusaronj.com/
• Instagram: https://www.instagram.com/fusarospizzanj/
• Facebook: https://www.facebook.com/FusaroPizza/

Image Credits

Ryan Johnson photo