If you find yourself driving through Calhoun County, Alabama, specifically cutting through the small town of Piedmont, you might expect standard Southern fare. Barbecue? Sure. Meat and threes? Plenty. But Little Italy Restaurant of Piedmont sits right on Center Avenue like a bit of an anomaly, serving up hand-tossed pies and massive calzones that feel like they belong in a much bigger city.
Honestly, it’s easy to miss if you aren't looking for it.
The first thing you notice when you walk into Little Italy isn't the decor—it's the smell of yeast and garlic hitting you square in the face. It’s that specific, localized aroma that only comes from a kitchen where the dough is made fresh every single morning. Most people around here just call it "Little Italy," and for a town of about 5,000 people, this place carries a heavy reputation. It’s the kind of spot where the high school football team gathers after a Friday night game, and where retirees sit for two hours over a single coffee and a slice of cheesecake.
What Makes Little Italy Restaurant of Piedmont Different?
Look, we've all been to those cookie-cutter Italian chains where the sauce comes out of a pre-bagged mix and the crust tastes like damp cardboard. That isn't what’s happening here. The Little Italy Restaurant of Piedmont operates on a philosophy of "if it ain't broke, don't fix it," focusing on high-gluten flour and a high-temperature bake that gives their crust that distinctive New York-style fold.
You know the one.
The slice is thin in the middle, slightly charred on the bottom, and has a handle thick enough to actually hold onto. If you can’t fold it, is it even pizza? Most locals would tell you no.
The Menu Breakdown
People usually come for the pizza, but the menu is deceptively deep. They do these hot subs—Philly cheesesteaks and meatball parms—that are toasted just long enough to make the cheese bubbly and slightly browned.
- The Pizza: You can buy it by the slice or the whole pie. The "Kitchen Sink" or Supreme versions are popular, but the real test of a place like this is the plain cheese. If the cheese and sauce can't stand on their own, the toppings are just a distraction.
- Calzones and Strombolis: These things are massive. Seriously. If you order a large calzone by yourself, you’re taking half of it home in a white cardboard box. They use a ricotta-mozzarella blend that stays creamy even after it cools down a bit.
- Pasta Dishes: It’s your standard Italian-American fare—baked ziti, lasagna, spaghetti with meat sauce. It’s comfort food. It’s the kind of meal that makes you want to take a nap immediately afterward.
The portions are honestly a bit ridiculous for the price point. In an era where "shrinkflation" is hitting every fast-food window in Alabama, Little Italy seems to be doubling down on the idea that no one should leave hungry.
The Local Culture and Why It Sticks
Piedmont is a tight-knit community. You’ve got the Chief Ladiga Trail right nearby, which brings in cyclists and hikers from all over the state. When these folks finish a 20-mile ride, they aren't looking for a salad; they are looking for carbs. This has turned Little Italy Restaurant of Piedmont into a bit of a hub for the outdoor community as much as the local residents.
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It’s interesting.
You’ll see a guy in full spandex cycling gear sitting at a table next to a mechanic in greasy overalls. It’s a great equalizer. The atmosphere is unpretentious. The tables are usually covered in those classic red-and-white checkered cloths, or at least they were for the longest time, and the walls are often decorated with local memorabilia. It feels lived-in.
Timing Your Visit
If you show up at 6:00 PM on a Friday, be prepared to wait. The kitchen isn't a factory; they’re making things to order, and when the lobby is full of families and take-out orders are stacking up, things take time.
Actually, that’s one of the few complaints you’ll hear. "The service was slow."
Well, yeah.
If you want a pizza in three minutes, go to a place with a glowing "Hot-N-Ready" sign. If you want a pizza that was stretched by a human being five minutes ago, you’re going to have to wait for the oven to do its job. It’s a trade-off that most people are more than happy to make once they taste the sauce.
Little Italy Restaurant of Piedmont: Addressing the "Chain" Myth
There is often confusion about whether this is part of a larger franchise. While "Little Italy" is a common name for pizzerias across the United States—you’ll find them in Athens, Georgia, and even over in Auburn—the Piedmont location has its own specific charm and local ownership vibes. It operates with a level of independence that allows it to cater specifically to the Piedmont palate.
For instance, the sweet tea.
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You can’t have a successful restaurant in rural Alabama without top-tier sweet tea. Little Italy knows this. Their tea is the kind that borders on syrup, served in those large pebbled plastic cups that stay cold forever. It’s the perfect counterpoint to a salty pepperoni slice.
Why This Place Survives the Test of Time
The restaurant business is brutal. Most places don't last five years, let alone decades. So why does this spot stay relevant?
It’s consistency.
I’ve talked to people who moved away from Piedmont ten years ago and came back for a visit. They go to Little Italy, and the pizza tastes exactly the same as it did when they were in middle school. That’s a hard feat to pull off. It requires keeping the same suppliers, the same oven settings, and often the same kitchen staff for years on end.
The "Secret" in the Sauce
While the owners aren't going to hand over their recipe on a silver platter, any seasoned pizza eater can tell there’s a heavy hand with the oregano and a touch of sweetness in the tomato base. It’s not a chunky sauce; it’s smooth, providing a consistent layer that doesn’t make the dough soggy.
Then there’s the cheese. They use a whole-milk mozzarella that has a high fat content. This is why you get that beautiful "stretch" when you pull a slice away from the pie. Low-moisture, part-skim cheese just doesn't brown or pull the same way. It’s a small detail, but it’s the difference between a good pizza and a great one.
Finding the Best Value on the Menu
If you’re a first-timer, don't overcomplicate it.
- The Lunch Special: Usually, they offer a "two slices and a drink" deal that is arguably the best value in town. The slices are cut from an 18-inch pie, so two is plenty for a grown adult.
- The Garlic Knots: Whatever you do, get the garlic knots. They are drenched in butter and topped with an aggressive amount of minced garlic and parsley. They are messy. You will need napkins. You will probably have garlic breath for the next 48 hours. It is worth it.
- The Lasagna: If you aren't in the mood for pizza, the lasagna is a solid brick of pasta, meat, and cheese. It’s heavy on the sauce, which is great because you can use the breadsticks to mop up what’s left.
Practical Steps for Your Visit
If you’re planning to head to Little Italy Restaurant of Piedmont, keep these tips in mind to ensure the best experience:
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Check the Hours Before You Drive: Small-town restaurants often have "floating" hours or might close on certain holidays and Mondays. A quick phone call can save you a disappointed stomach.
Cash or Card?: They generally accept cards, but it’s always smart to have a few bucks in cash in rural Alabama, especially for tips.
Parking: The restaurant is located in the downtown area. Parking is usually available on the street, but during peak lunch or dinner rushes, you might have to walk a block or two. It’s a flat walk, so it’s not a big deal.
Takeout Strategy: If you're picking up, don't leave the box on your car seat without a towel or a flat surface. These pizzas are heavy and greasy (in a good way); you don't want that soaking into your upholstery. Also, crack the box slightly on the drive home to keep the crust from steaming and getting soft.
The "Cold Pizza" Test: Buy a larger pizza than you need. This pizza holds up remarkably well in the fridge. Reheat it in a dry skillet on medium heat for about three minutes to get the crust crispy again. Avoid the microwave if you have any self-respect for the dough.
Little Italy isn't trying to be a five-star Michelin destination. It’s a local pizzeria that understands its role: providing reliable, delicious, and affordable food to a community that appreciates quality. Whether you're a local or just passing through on your way to the Talladega National Forest, it's a stop that consistently delivers. It’s proof that you don't need a fancy zip code to serve world-class pizza; you just need a hot oven and a commitment to doing things the right way.
Check the local Piedmont community boards or their social media pages for any daily specials, as they often run deals on wings or specific pasta dishes depending on the day of the week. Following these local updates is the best way to snag a deal while supporting a mainstay of the Piedmont business district.