The story of Epolitos
The Epolito name stems from my father's mothers side of the family.
My grandparents, Rocco and Maria emigrated from Italy to America and landed in Syracuse New York, not sure about the year, but my grandfather is still alive at 93 and his parents came to New York at the same time as my grandmother's parents. That would make me fourth generation New York Italian!
I have been making pizza since I was 13 and was taught by a good friend of my parents, Carl Rovetto—a staunch Sicilian, thick accent and all.
I then went on to college and got my Bachelors in Business Administration, but after graduating I went straight back to pizza making. God bless my mom for the grief I put her through, as she wanted me to become a high-powered woman CEO!
I then moved on to San Francisco from Buffalo to explore the wonderful international realm of bread. From San Francisco sourdough to ciabatta to the classic french stick to german ryes. I have been baking bread for over eight years now.
I moved to New Zealand in the mid '90s and opened Epolito's Pizzeria in October 2005, and the rest is history!
Chicklena Rose
Read more in our article from the July 2007 Issue of Metro Magazine.