This is farewell, at least for now. It was truly fun blogging about Neapolitan restaurants throughout South Jersey. I always wanted to dive deeper into the topic that I wondered about for so many years. It is has really been a blessing for all you to allow me to teach you about my Neapolitan heritage and how it is prominent here in South Jersey. Diego Maradona, one of the greatest soccer players of all time, and Argentine by birth but one of city of Naples’ favorite sons once said, “We’re not Italians, were Neapolitans.” That is why their are territorial racism laws in Italy that protect Neapolitan people from abuse from other Italians. But that enough Neapolitan lecturing from me, because this blog as taught me a lot. My Q&A with Antonio Aiello was my first interview and while I was nervous, it prepared me for what was coming. It prepared me for some field reporting when I went to take pictures to create interactive Thinglinks for the picturesque Napoli Pizza Grill in Galloway. I also learned to research better for additional links to supplement my blog readers with more material, I really enjoyed this when I got to share with you the history behind Neapolitan pizza culture. When we had to begin social distancing that gave the opportunity to write a post about my sister, someone who is very important to me that I felt deserved a lot of credit for how she dealt with this situation during her senior year of high school. That audio profile also helped me develop better editing techniques that I believe will help in the future. Having used everything I learned I was able to write my final post about how a family establishment still is able to operate during these times of social distancing thanks to the support of their customers. This blog has taught me many technical but more importantly personal skills that will help further me in my career.

Lucia Illiano-Savarese is her full name, she’s the owner and manager of Illiano Cucina in Medford, NJ. She said she kept her maiden name after she was married to avoid loads of paper work. Although the last name just makes her more recognizable around the town. Though you would never know it, Lucy is the eldest of three children. She inherited the restaurant from her father Antonio Illiano. Originally the restaurant was named Lamberti’s because owner Tony Illiano came over from Italy with business partner Aldo Lamberti the owner of Cafe Aldo Lamberti. Lucia says how both her father and Aldo were working on a ship that came over from Naples and docked in New York. When docked the two got off to start a better life in America. Lucia’s other two brothers run Cibo by Illiano a pizzeria in addition to helping at Illiano’s. She was born in Italy but grew up partially there and in New Jersey, graduating from Eastern Regional High School. Going into the restaurant business she says is just what came naturally, she always wanted to carry on the family business. Illiano’s opened on October 31, 1989. Though it has been improving, recently installing outdoor seating with a view of the lake. The restaurant has always been family operated by the Illianos, which contributes the style of work of their employees. Lucia says that despite the cliche it’s true that everyone in the restaurant is like family. That’s her reasoning for always personally managing the place. Lucia admitted she could have more days off if she hired a manager but always wanted to make sure Illiano’s retained its family environment. “We have some employees that have been with us for a while, sometimes when either me or my brothers can’t be here they’re trusted to watch the restaurant.” She explained how this kept the family environment and air of familiarity within the establishment. Last year Lucia was interviewed for Medford Living Magazine where she explained the importance of making the customers feel at home. She was also interviewed for Suburban Family Magazine in 2011. That family connection is what compels her to make the restaurant more accessible to people during this time of social distancing. Never before did Illiano’s offer delivery expect for catering orders, now they offer delivery on all orders as well as takeout. Lucia said she was afraid the restaurant would have to close but is grateful it can stay open and appreciate their many loyal customers who are also like family. As a bit of a germaphobe herself Lucia wants to assure her customers Illiano’s is doing their very best to ensure safety. They have set up a system for contactless delivery as well as take out. For the take out system an employee stands by the lobby doors and takes the name of customers when they pull up to the restaurant. The employee then goes inside and places the order on a table set up out front where the customers can pick it up. The same goes for deliveries to the restaurant from food suppliers. She says how she stated all deliveries must be handled outside. The deliver must call to the restaurant and someone will meet them outside. It all goes into making sure everyone at the place is protected. Lucia said though she appreciates serving her customers anyway she can now, she’s hopeful things can go back to normal soon.

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This week we have a special edition post on the blog going a bit off topic. I interviewed my sister on what it’s like finishing your senior year of high school from home during a pandemic. Mena is a senior at Paul VI High School in Haddonfield, NJ. In the fall she will begin attending James Madison University and will be majoring in nursing. In addition to this Mena is a competitive dancer for Dance Incorporated. In this profile we go over some activities that Mena goes through daily and how they have changed due to social distancing. One of her favorite hobbies is cooking, and I have to admit everything she makes is pretty good. A lot of her dishes are inspired by the Food Network series Chopped that we enjoy as family.

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This week we spoke with freelance journalist Erica Young who contributes to writing her section of Palate under the dining section of South Jersey Magazine. Young is a graduate of Rowan University and also studied aboard at Kingston University in London, England. She resides in Collingswood, New Jersey; one of the most ideal places to live if you review restaurants on your free time.

“It’s really convenient living here. Downtown has so many different restaurant options from Italian, Spanish, and Asian. There’s a good variety, luckily we can still order take out from some lf our favorite places.”

The conversation then switched over to how the COVID-19 pandemic has effected Erica’s work. “It’s difficult because I can’t go out to do the review for the magazine but luckily we were able to do the March edition.

Erica only works for the magazine now as a freelance journalist although she was an assistant editor for South Jersey Magazine for about five and half years until 2017. She was also the managing editor for Suburban Family Magazine during the same time. Currently she workers as a marketing content developer for ARI and Holman Automotive in her hometown of Mount Laurel.

I asked Erica what she thought was the most difficult/rewarding part about maintaining an online publication. Her response was one in the same when she singled out providing content. “You have to keep up with posts, stories and reviews and not just for the restaurant stuff even if I enjoy covering that the most. At the same time it’s also such a good feeling when you get a new post up.”

I went on to ask her thoughts on digital journalism and how it fits in the future of journalism as a whole. Her response was one that many could identify with during times like these. “I think digital journalism is integral for the future. We’re having to practice social distancing now because of the coronavirus but arguably were more connected then ever through online mediums.”

Lastly I asked her about use of social media to promote content. Since Erica wrote for magazines she left it mostly up to them to promote her work although Erica does use her Instagram promote one of her hobbies of making crafts. Recently she just created 20 homage masks for medical professions in need, check them out here.

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I visited Napoli Pizza Grill to photograph the inside of this authentic Italian eatery by the shore, name a better combo than Italians at the Jersey shore. Situated in the picturesque town of Galloway, New Jersey the store front has a beach like feel to it. The pizzeria that also serves as a sit down restaurant and offers delivery is right down the road from Stockton University. The restaurant also accepts Osprey Cash, a from of student currency offered from the nearby university. I talked with co-owner Peppe Romeo who is a native of Monte Di Prodica which like Galloway is a shore town. He offered some insight on the Neapolitan decor and fresh imported products from Roma Food on offer in the restaurant.

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Antonio Aiello is the owner and creator of Capri Pizza in Sicklerville,NJ. Antonio opened the pizzeria 2009 which was 5 years after he first arrived in America from Italy. Over time Antonio’s English steadily improved and the pizzeria became popular within the area. In this interview he discusses the the journey he took to accomplish his dream of having his own shop. As you might expect any journey that requires you to venture over 4000 miles from home is not an easy one. But this was the road Antonio used to achieve the American dream. Now 33 Antonio is happily married to his wife also from his hometown in Italy, with have become American citizens and are expecting the arrival of their first child.

How old were you when you came to America and where were you coming from?

I came to the United States when I was only 18 years old. So it was 2005 when I came here and I had never traveled anywhere else before coming here. I came from Monte Di Procida, Naples, Italy. A little town by the sea outside of Naples. Monte Di Procida has a lot of Americans but I chose to come here because my aunt and uncle are here so it was easier for me to come to New Jersey, be sponsored and start working.

Did you always want to own your own pizzeria?

Yes, you know because I always wanted to try and do better in my life because Italy is beautiful but their are not that many opportunities ,so a pizzeria, restaurant or whatever I can to do better. My wife is a professor and the school is paying for her to get a higher degree in computer science. A fellowship I think it’s called that is the type of opportunity you get in America.

The idea behind the name Capri:

Why not open a pizzeria in Italy and what was the process like?

Italy is not… they don’t give you more opportunities. It’s hard, if you don’t have money it’s hard to start and you need to work really hard to get into the position that you need to be able to open the pizzeria. It took a couple years to start Capri. It was tough working 24/7 trying to do the best you can and trying to have people recognize you for good quality and the work that you do. In Italy I worked around food a little bit but when I came to America I had to learn how to take care of a business. Lucky for me I had my uncle to show me. Then four years later I was ready to start my own.

Can you tell me more about the the Grandma pizza on the menu?

Click play to hear Antonio talk about Capri’s Grandma pizza:

What is the most rewarding aspect of running the pizzeria?

 

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