Along with some of the finest authentic wood fired Neapolitan pizzas in Florida, Scuola Vecchia just informed me that they will offer customers some new pastas choices as well. Pastas will include meat lasagna, vegetable lasagna eggplant parmigiana and homemade meatballs.

Just like their pizzas, the new pasta dishes are "old school" (which is what Scuola Vecchia means in English) recipes from Italy. On Sunday, January 8th. they will launch the new menu along with a special guest pizza maker, Roberto Caporuscio (Pontinia, Italy) President of the American Chapter of the APN (Association Pizzaiuoli Napolentani).

Come and watch Master Pizzaiuolo Roberto Caporuscio (owner of Keste Pizza e Vino 271 Bleeker St. NY and soon to open Don Antonio 309 W. 50th St. NY) as he artistically hand stretches the dough upholding a 200 year tradition from Naples Italy. Come and taste the way pizza was meant to be! He will be sharing some of his specialty pizzas as well as some of our favorites. Roberto Caporuscio is also a Master Cheese Maker. He has trained the staff at Scuola Vecchia in the art cheese making and has just perfected his burrata cheese. Scuola Vecchia uses all fresh local produce, homemade mozzarella and burrata cheese made in house daily.

And let's not forget the new Pizza Fretta, which is the deep fried pizza topped with tomato sauce and home made mozzarella cheese and fresh basil. Pizza Fretta is a new popular item in NY at the Neapolitan pizzeria scene! Customers should also be on the lookout for a soon to be added deep fried calzone as well.

Scuola Vecchia, if your new items are as delicious as your pizza, I am certain you will have some awesome stuff for customers to try. I commend you for noticing that people enjoyed getting the pizzas as an appetizer and wanting something a bit more for their main course, and actually changing the menu to accommodate them.