Il Ritrovo in Sheboygan serves up delicious certified Neapolitan pizzas from their wood-fired oven.
Il Ritrovo in Sheboygan serves up delicious certified Neapolitan pizzas from their wood-fired oven.

In search of the perfect pizza: Il Ritrovo

For the ninth straight year, October is Dining Month on OnMilwaukee, presented by the restaurants of Potawatomi Hotel & Casino. All month, we're stuffed with restaurant reviews, dining guides, delectable features, chef profiles and unique articles on everything food, as well as voting for your "Best of Dining 2015."

I’ve been hearing good things about Sheyboygan pizzeria Il Ritrovo for the past 10 years. I never made it up there because it seemed a bit far to go for pizza that may or may not be as good as I was told it was.

But, a few months back, I helped a friend deliver issues of "Edible Milwaukee" along the north shore. We agreed to have lunch at Il Ritrovo, 515 S. 8th St. in Sheboygan, and I’d finally be able to cross Il Ritrovo’s famous pizza off of my bucket list.

When we arrived, we noticed Trattoria Stefano across the street, which I’d also heard great things about, and she filled me in on the fact that Il Ritrovo and Trattoria Stefano were both owned by Chef Stefano Viglietti and his wife, Whitney, which I learned with some help from Google.

Once inside, I noted a casual setting with a clear view of the wood burning oven, a key piece tool used for making Neapolitan pizza that meets the guidelines set by the Associazione Verace Pizza Napoletana (AVPN), or the True Neapolitan Pizza Association, which governs the way certified Neapolitan pizza is made in Italy and abroad.

There is a VPN Americas organization following the same strict rules, and Il Ritrovo is currently one of only four current Wisconsin members of VPN Americas. Two are in Madison and another is located in Sheboyan. Although there are a few pizzerias in the Milwaukee area following VPN rules, they are not members.

That is one of the qualities that appealed to me about visiting Il Ritrovo. I wanted to ask Chef Viglietti why it was important to him to follow this path for the pizzeria, as well as get other questions answered, but multiple emails to one of the managers went unanswe…