Stephanie Rei­tano

EX­EC­U­TIVE CHEF/OWNER, CAPOFITTO AND CAPOGIRO

Philadelphia Style - - Atlantic City -

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.“

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