Vecchia Pizzeria & Mercato in Hoover, Alabama: Meet the Chef

Feb 5

We sat down with Executive Chef Benard Tamburello of Vecchia Pizzeria & Mercato in Hoover, Alabama. In a city overflowing with Italian eateries, Vecchia Pizzeria distinguishes itself the moment wood smoke and impeccably blistered crusts hit the air. What lifts their pies from simply delicious to authentic Neapolitan excellence is more than technique—it’s a rigorous devotion to tradition, an uncompromising standard for ingredients, and a coveted certification that validates their craft.

Vecchia Pizzeria & Mercato in Hoover, Alabama: Meet the Chef

Tell us about what your morning routine looks like, and how you like to end your day?

I start every morning with a double-shot espresso cappuccino with full fat milk (never skim!). Breakfast is my absolute favorite meal of the day. I’m a Southern boy at heart, so farm fresh scrambled eggs, fresh baked sourdough and local applewood smoked bacon is the standard menu. I like to end my day with a hot Epsom salt bath soak and my daily prayers. I am a ‘cradle’ Catholic and always end my day in prayer meditation.

Do you have any awards or achievements you’d like to mention?

So many! LOL. My favorite is my graduation from the School of Hard Knocks. I graduated with honors.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

My favorite Chefs are Giorgio Locatelli (for Italian recipe inspiration) and Paul Perdone (for Southern favorites). Their attention to detail and strict authentic standards to their region produces the perfect combinations. You can absolutely taste their passion!

My advice to aspiring chefs would be to use your five senses when you are cooking. You’ve got to be able to see it, taste it, smell it, touch it and listen to what the food is trying to tell you. When you cook with all of your senses, they will never fail you.

What do you typically cook at home?

My favorite way to cook at home is on my beautiful custom-made grill from Argentina. The pulley system allows you to bring the food to the fire instead of bringing the fire to the food. I only use lump charcoal made directly from hardwood material. If I smoke the protein, I like to add in pecan and mesquite wood. I always start with a local farmer to ensure the best possible quality. This summer, I bought a whole lamb from HD Farm in Eastaboga, Alabama. They raise exquisite lambs and will custom butcher to your specifications. My favorite pairings are simple – a generously sized scorched potato and fresh asparagus.

What’s a food trend that you’re loving right now and why?

Being from the South, I love the farm-to-table trend. It isn’t necessarily new, but it is authentic to our area. We have incredible access to farm fresh produce, locally raised meats and Gulf fresh seafood. I’m sixty years old, so I love to see the passion of the young up-and-coming chefs and their creations.

What’s the strangest food combination you’ve ever tried? And, did you like it?

I’ve always had an amazing Hispanic staff in all of my restaurants through the years, and I love to try their local dishes. The one dish I will forever remember is Menudo. It is a spicy and hearty Tripe stew infused with herbs and spices and traditionally made with the cow’s stomach. Unfortunately, I was not a huge fan. But I will always try something new no matter what!

What drink do you enjoy most?

Other than my beloved daily cappuccino, I love a traditional gin & tonic (always with 2 limes). I am partial to Italian red wines with a long love affair with all Brunello di Montalcino wines.

Have you ever cooked for a celebrity? Do you have a story to tell?

Yes, of course! My favorite celebrity was hands down, Billy Bob Thornton. He was in town playing a gig with his band and we fed the whole crew. Many may not know this about him, but he is a longtime vegan. I was challenged to create a spread for him that was way outside of my comfort zone! He was a pleasure to serve and had me cracking up about his obsession with SEC Football (we take our football VERY seriously here in the South). Speaking of football, I had the honor to cook for the legendary Coach Nick Saban at the University of Alabama. His favorite meal for me to cook was always breakfast. My Southern breakfast spreads are to die for!

What’s your Instagram so readers can follow you?

My personal Instagram is @chefbenard and you can catch me throwing dough on @vecchiabham at my authentic Neapolitan pizzeria.

Why should readers visit Vecchia Pizzeria & Mercato in Hoover, Alabama?

In a city brimming with culinary delights, the aroma of wood smoke and perfectly charred crust sets Vecchia Pizzeria apart. But what truly elevates their pizza beyond the delicious into the realm of authentic Neapolitan perfection? The answer lies in a commitment to tradition, a dedication to quality, and a prestigious certification that speaks volumes: the VPN certification. Why does all of this meticulous detail matter to you, the pizza lover in Birmingham? It’s simple. The VPN certification is more than just a label; it’s a promise of authenticity. It signifies that Vecchia isn’t just making pizza; they are preserving a culinary heritage. It’s a guarantee that every bite you take is a genuine taste of Naples, crafted with passion, expertise, and an unwavering respect for tradition.

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