Atlantic Ave Magazine September 2019
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dining | restaurant review<br />
By diane feen | Photos by melisSa korman<br />
Pizza Valentina<br />
Scuola Vecchia<br />
Owner Sharon Aloisio bought (and shipped to Delray) the<br />
wood burning oven made of volcanic stone that heats to<br />
1000 degrees. She was one of the first restauranteurs to<br />
make Caputo flour pizza dough taste light as a feather and imported<br />
Italian San Marzano tomato sauce melt in your mouth.<br />
She also imported the wisdom, culinary excellence and 200-year-old<br />
Neapolitan pizza-making skills from the master, Roberto Caporuscio.<br />
And she did it with precision and dedication.<br />
The results were stunning. People came from all over to savor the<br />
flavors and texture of real Neapolitan pizza and homemade pasta<br />
that Sharon cooked up.<br />
It was a unique dining experience, and one that Aloisio adhered<br />
to strictly. She followed the tradition of the masters in Italy and so<br />
did her fans – that included locals, out of towners and the media.<br />
The menu grew and so did their expertise. Everyone seemed to<br />
notice. “This is the best pizza anywhere. There is true integrity in<br />
84 | september <strong>2019</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com<br />
Scuola Vecchia<br />
The True Essence Of<br />
Eating Italian Pizza<br />
When Scuola Vecchia opened it<br />
was a sensational new experience<br />
that only those who lived in<br />
Naples, Italy would understand.<br />
COPYRIGHTED<br />
what they’re doing here. I eat here once a week,” said Reny Hodan,<br />
owner of a popular Delray restaurant nearby.<br />
Hodan isn’t the only one drawn to Scuola Vecchia. Debbie Gansler<br />
and her husband Howard come once a week as well. “We love it<br />
here and have been coming since they opened. We order the Pizza<br />
Margherita and the specials of the day. The white pizza with figs<br />
and gorgonzola cheese is outstanding. I’m Italian and I love the thin<br />
crust, the ingredients and the excellent service.”<br />
Gansler is correct on all counts. The food at Scuola Vecchia is superb<br />
and its authenticity is overwhelmingly delicate and delicious.<br />
We’ve been here before but it seems with age comes perfection<br />
(like wine and wisdom).<br />
Part of the delicate balance of flavors and textures that seduce<br />
the senses are pizzas named after Aloisio’s grandchildren. Luckily<br />
her son – and business partner Shaun – recently had a baby girl. To<br />
honor her birth a pizza was created in her name. Called the Valen-
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