In 1971, Andrea Ceriello arrived from Naples, Italy with a farmer's work ethic and determination to succeed. After nine years learning the craft at Brooklyn's legendary A&S Pork Store, Andy opened his own shop in Williston Park in 1980. What started as a 400-square-foot traditional pork store grew into Ceriello Fine Foods—a destination for prime meats, handmade sausages, freshly prepared foods and imported Italian specialties. As the business evolved, Andy added a small-batch manufacturing kitchen to produce pasta sauces and seasonings using traditional methods. This artisan approach—cooking in small kettles, hand-labeling, and maintaining authentic recipes—set Ceriello apart. The Ceriello name spread across Long Island through licensed locations and expanded to Grand Central Terminal in 1999, bringing both retail and wholesale products to customers across the region. Today, as a second-generation family business led by Andy's daughter Tina, Ceriello Fine Foods continues the legacy. The manufacturing operation has grown to serve distributors and specialty retailers nationwide, while the retail stores remain true to Andrea's founding principles: uncompromising craft, a family of customers spanning generations, and the bontà of a laden table.