SCHENECTADY — After closing last summer, La Gioia Italian Deli in Schenectady will reopen Friday, with the family’s next generation at the helm.
The family business first opened at 2003 Van Vranken Ave. 34 years ago, when Laura Marino was 11. Now, she is ready to try her hand at running the deli, started by her mother and aunt.
“I want to stay true to who we are as a deli, keeping that, but adding a Laura spin to it,” Marino said.
La Gioia has been a beloved staple in the Goose Hill neighborhood since first opening in January 1989. It is well known for its homemade pastas, meatballs, sauces, sausages and freshly grated cheeses, as well as sandwiches and daily specials.
“It’s opening, it’s welcome back, nice to see you all, happy Easter,” Marino said. “Then hopefully, God willing, we’ll have the grand opening, the ribbon cutting next week.”
The family support Marino has received so far has been “amazing,” Marino said.
“When you walk in you feel it, and that, to me, is huge,” she said. “I’ve watched a lot of kids grow up, they’re married now, they have kids of their own, everyone who’s known me since I was 11, that’s seen me and my daughter grow up. If I need her, she’s here.”
Marino’s daughter, her mother and her aunt will be helping her at the deli, which will be open Tuesday through Friday 9 a.m. to 5 p.m. and Saturday 9 a.m. to 3 p.m. Marino is the daughter of original owner, Modesta Morson, and the niece of the other, Anna DiCocco.
“I’m excited, but I’m hesitant because I know the way the world is, and everything’s up in price,” Marino said. “We all work together, and this is a part of me. We throw up a Hail Mary and see what happens.”
Marino had initially hoped to be able to reopen last fall, but everything has been on delay, Marino said.
“I tried, but with everything going on in the world, things like my appliances, they took months to get,” Marino said. “But here we are, I take it with a grain of salt, I plugged away, I pushed along, my biggest thing was when it’s the right time, that’s when everything will come together.”
A chalkboard wall, new countertops, new shelving, new appliances, accent lighting and rediscovered original flooring are some of the updates Marino has made in preparation for opening this week.
“It is what it is, I have what I have, I don’t what I don’t,” she said. “I really wanted people to be able to get their Easter breads for this weekend, we’re making two batches.”
Homemade pastas and meatballs and sausage are among some of the items Marino says she would never get rid of. She says she will be tweaking and adding other items and more prepared foods at the deli as well.
“I love feedback from people, when they say I like this, or I don’t like that, I appreciate that,” Marino said. “You don’t always need to just hear the good things, you want to hear both.”
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