Il Ritrovo Neopolitan pizza in Sheboygan, WI with full deli, grocery store, retail section, and wine bar

 

italian wine, wine Il Ritrovo, pizza, restaurant, deli, sheboygan, neopolitan, deli, salame, prosciutto, cheese, pizzeria, glassware, pasta, produce, natural, local, olive oil, antipasto, soup, salad, balsamic vinegar, ceramic, ceramics, ritrovo home

 

italian wine, wine Il Ritrovo, pizza, restaurant, deli, sheboygan, neopolitan, deli, salame, prosciutto, cheese, pizzeria, glassware, pasta, produce, natural, local, olive oil, antipasto, soup, salad, balsamic vinegar, ceramic, ceramics, ritrovo home

 

italian wine, wine Il Ritrovo, pizza, restaurant, deli, sheboygan, neopolitan, deli, salame, prosciutto, cheese, pizzeria, glassware, pasta, produce, natural, local, olive oil, antipasto, soup, salad, balsamic vinegar, ceramic, ceramics, ritrovo home
Il RitrovoA place to meetText Box: Press Text Box: 515 S. 8th St. Sheboygan, WI 53081 920-803-7516 Text Box: Home Text Box: Directions Text Box: Events Text Box: About us Text Box: Contact us Text Box: Retail Text Box: V.P.N. certified Neapolitan pizzeria Text Box: Restaurants Text Box: Il Ritrovo Text Box: Trattoria Stefano Text Box: Duke of Devon Text Box: Field to Fork
Free Counter
Free Counter
Text Box: Milwaukee’s Best Pizza Milwaukee Magazine, April, 2010 A 40-minute drive for pizza might sound extreme, but Il Ritrovo - best known as the little brother to Trattoria Stefano, another Sheboygan mainstay - should be programmed into the GPS of every vehicle. The staff of this 10-year-old pizzeria/wine bar/market travelled to Italy's Amalfi coast in '99 to learn how to make pizza - the way, theoretically, it's supposed to be made. They earned authentic Neapolitan designation (Naples is where pizza is believed to have originated 300 years ago), which requires that some stringent pizza-making criteria be followed. One rule is that the pizza must be baked in a wood-fired oven. Done. The result is incredible flavor and texture. No need for crushed red pepper or grated parmesan. The crust is soft and elastic, and the sauce and cheese aren't globbed all over the pie. There's artistry and restraint. Two especially tantalizing tapestries are the Boscaiola (truffle cheese, mushrooms, rosemary and pancetta) and Pugliese (Italian sausage, mozzarella and rapini). Pizzas are all 9-inch, handshaped rounds.