Born for the Oven: Chef Benard Tamburello’s Pizza Journey to Naples and Back

Vecchia Pizzeria Blog – VPN Chronicles

Welcome to the VPN Chronicles of Vecchia Pizzeria, where we dive into the heart and soul behind every pizza that graces our menu. Today, we celebrate the remarkable journey of our very own Chef Benard Tamburello—a journey that began not in a glamorous kitchen or bustling pizzeria, but in the rather unassuming setting of a local ice skating rink.

Early Beginnings

From a young age in Homewood, Alabama, Benard was captivated by the alchemy of pizza. He would stand in front of the snack bar’s tiny countertop ovens, mesmerized by the sight of frozen pizzas slowly transforming into golden, bubbly discs. Even back then, he had an audacious thought: I can do that… and I can do it better.

When the tempting aroma of that pizza wafted through the air, it ignited a flame within him—a spark that would grow and lead him to carve out his path. Back at home, the Tamburello kitchen became a laboratory of culinary experimentation. With a father who worked as a private label grocery broker, Benard had access to a well-stocked pantry. Each night, he would customize frozen pizzas, adding everything from onions and mushrooms to exotic cheeses and Italian meats. His determination to create something unique grew with each delicious experiment, pushing him closer to a dream he would not yet fully understand.

The Calling

Years passed, yet that little voice inside Benard didn’t fade; it grew louder and more insistent. I want to open my own pizzeria. But unlike many aspiring chefs, Benard wasn’t interested in shortcuts. This was about authenticity, tradition, and doing it right. He knew he needed to learn from the best, so he set his sights on the heart of pizza-making itself—the birthplace of pizza: Naples, Italy.

With fervor, he packed his bags, his dreams, and his passion, ready to embark on a transformative journey to the Associazione Verace Pizza Napoletana (VPN) school—the pinnacle of authentic Neapolitan pizza certification. Benard confronted the daunting challenge head-on, despite language barriers, unfamiliar metrics, and the ever-present feeling of culture shock. But neither language nor distance nor a lack of familiarity would deter him; he had fire in his belly—the kind that only a 900-degree Acunto oven could ignite.

The Training

In Naples, he threw himself into rigorous training, learning to roll dough, toss pizzas, and yes, burn a few crusts along the way. It was a process of trial and error—often messy and chaotic—but every misstep fueled his obsession to truly understand the art of pizza making. What was the secret to achieving a soft, elastic dough that could transform into a pizza with a perfect leopard-spotted crust in just 90 seconds? He would laugh at the number of times he dropped dough on the floor, yet he persevered, knowing deep down this was his destiny.

After two intensive months filled with thousands of dollars spent and countless pizzas made, Benard emerged with newfound knowledge and a lifelong dream officially ignited.

Bringing It Home

Armed with his certification and a deep understanding of Neapolitan pizza, Chef Benard returned to Birmingham, Alabama, prepared to make magic happen. But he soon realized that every ingredient would present new challenges. The weather, the water, the altitude, and the humidity—everything was different. Yet, with relentless commitment and a tenacious will to succeed, he tailored the recipes to suit the unique Southern environment.

And thus, the soul of Naples transformed into something that could flourish in Alabama.

The Result

Now, every pie that comes out of Vecchia Pizzeria’s oven carries not only the spirit of Naples but also the heart of a kid from Homewood who fell in love with pizza at a skating rink snack bar. It’s more than just food; it’s a personal story, a testament to passion, resilience, and the unwavering pursuit of excellence.

For more behind-the-scenes pizza stories from Vecchia, stay tuned for our next blog entry—and don’t forget to swing by for a slice of the most authentic brick-oven pizza. We can’t wait to share the journey with you!

Journey to Naples!

Check out our next cooking class: