EXECUTIVE CHEF/OWNER, CAPOFITTO AND CAPOGIRO
Q: What was the most important lesson you learned while cooking in Naples?
STEPHANIE REITANO: “It‘s not really a lesson, but a change in my food world view. I value ingredients above all else, but the Napoletani take it to a different level. 50 Kalo, who served over 400 pizzas at lunch and over 700 at dinner, had two small refrigerators. One single door and one reach in. Mozzarella, basil, provola, sheep ricotta, cured meats and anything perishable was delivered that morning. Basil came with the roots attached and the mozzarella was still warm. Your average citizen in Naples could recognize the quality and the understood the difference. Pizza is not just pizza. I subscribe to the same “no short cuts” view to obtain this same product here in Philadelphia.“