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dining | restaurant review<br />
By diane feen | Photos by melisSa korman<br />
SCUOLA VECCHIA<br />
Culinary Passion And Authenticity<br />
Scuola Vecchia is in the rarified<br />
world of singularity. It’s one of the<br />
only Napolitano pizza restaurants<br />
in Delray, and one of the few with<br />
roots that date back 200 years.<br />
102 | march <strong>2019</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com<br />
Fettuccini Bolognese<br />
Pistacchio Pesto Esalsiccia<br />
But luckily you don’t have to fly to Naples, Italy to indulge in this<br />
delicate Italian passion. A lot of people know this – hence the<br />
reason there was a line out the door on a recent Saturday night.<br />
Their slow and steady rise to Napolitano nirvana is due to the<br />
passion and consistency of its founders Sharon and Shaun Aloisio.<br />
Sharon was trained in the Neapolitan-style of pizza making from<br />
world-renowned Chef and Master Pizzaiuoli, Roberto Caporuscio.<br />
She stayed true to its namesake (and ingredients) and soon people<br />
began to appreciate the subtlety of its divinity.<br />
The pizza is lighter than traditional Italian pizza and the dough is<br />
ground slowly without additives and seven different wheats from<br />
around the world. Sharon knows these statistics because she lives and<br />
breathes life as a Neapolitan expert and chef. Her son Shaun has adopted<br />
this Naples art of pizza making as though it was his birthright.<br />
And perhaps it is. When Shaun makes one of his amazing Pizzas<br />
(like the Pizza con Pistachio e Salaccia) delight congeals with greatness.<br />
The Pistachio Pesto, Sausage and Smoked Buffalo Mozzarella<br />
on thin homemade pizza dough is unparalleled.<br />
Part of the totality of this mouthwatering marvel is enhanced by<br />
their wood burning oven made of volcanic stone. Shipped to Delray<br />
from Naples, it heats to 1000 degrees and seals in the moisture and<br />
flavors that are so delicately ordained. They also use Caputo flour (with<br />
no additives) for the pizza dough that is low in fat and light as a feather.<br />
Add that to the imported Italian San Marzano tomato sauce and you
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