Chef and owner Stefano Viglietti
Stefano Viglietti is a self-taught chef who, with his wife, Whitney, owns and operates four restaurants in Sheboygan, Wisconsin. Trattoria Stefano, a regional Italian trattoria, opened in 1994, followed by Il Ritrovo, a certified Neapolitan pizzeria in 2000. In 2005, Viglietti opened Field to Fork, a combination café and grocery featuring local and organic meats and produce. The Duke of Devon, a true English gastro pub, opened in 2006. A graduate of Knox College in Illinois, Viglietti has provided outstanding learning experiences for his employees through sponsored trips to Italy, helping to expand knowledge and appreciation for authentic Italian cuisine. He is passionate about educating and instilling a love for quality in customers and staff. Local, organic meats and produce are used in all four establishments.
Vera pizza napoletana
Il Ritrovo is a certified VPN and APN pizzeria, located in Sheboygan, Wisconsin, serving true Neopolitan pizzas and other authentic Italian cuisine. Showcasing the best of Italy and our local farmers, we’ve joined the traditional techniques of Italy with the best of seasonal and sustainable ingredients. We also sell all of our ingredients and more in our Italian specialty retail store. Our wine selection is sure to please you as will the cocktail and beer menus. Il Ritrovo means “A Place to Meet” so bring your friends and family for a real taste of one of Southern Italy’s greatest treasures – Pizza.
What is vera pizza napoletana and why is it important?
The Associazione Vera Pizza Napoletana is an international organization officially established on June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza. Later on, the association was officially established by the Italian government as a denomination of control (DOC), a designation that made AVPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.