Giovanni Rocchio of Osteria Acqua & Farina: A Q&A About Northern Italian Pizza, Old Favorites, And New Twists
Giovanni Rocchio in his Private Dining Room at the New Valentino's
To say Giovanni Rocchio is busy would be an understatement. The original New Yorker is chef/owner of two restaurants -- the recently relocated, award-winning Valentino's Cucina Italiana and the new Osteria Acqua & Farina.
To go along with this week's review of Osteria, we decided to catch up with the busy chef to see how everything is working out. For the record: this entire conversation took place while Rocchio rolled, cut, and pressed homemade gnocchi while working alongside his crew of Italian chefs. And yes, he does speak fluent Italian.
Clean Plate Charlie: First things first, you have a wood-burning oven. Is your pizza Neapolitan? There are very specific laws in Naples about how a Neapolitan pizza must be made.
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