General Info

Stefano Viglietti is a self-taught chef who, with his wife Whitney, owns and operates four restaurants in Sheboygan, Wisconsin. Trattoria Stefano, a regional Italian Trattoria opened in 1994, followed by Il Ritrovo, a certified Neapolitan pizzeria in 2000. In 2005, Viglietti opened Field to Fork, a combination café and grocery featuring local and organic meats and produce. The Duke of Devon, a true English gastro pub, opened in 2006. Stefano was nominated for a James Beard award for best chef in 2018. A graduate of Knox College in Illinois, Viglietti has provided outstanding learning experiences for his employees through sponsored trips to Italy, helping to expand knowledge and appreciation for authentic Italian cuisine. He is passionate about educating and instilling a love for quality in customers and staff. Local, organic meats and produce are used in all four establishments.Stefano Viglietti is a self-taught chef who, with his wife Whitney, owns and operates four restaurants in Sheboygan, Wisconsin. Trattoria Stefano, a regional Italian Trattoria opened in 1994, followed by Il Ritrovo, a certified Neapolitan pizzeria in 2000. In 2005, Viglietti opened Field to Fork, a combination café and grocery featuring local and organic meats and produce. The Duke of Devon, a true English gastro pub, opened in 2006. Stefano was nominated for a James Beard award for best chef in 2018. A graduate of Knox College in Illinois, Viglietti has provided outstanding learning experiences for his employees through sponsored trips to Italy, helping to expand knowledge and appreciation for authentic Italian cuisine. He is passionate about educating and instilling a love for quality in customers and staff. Local, organic meats and produce are used in all four establishments.

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anonymous

09/16/08

5.0

This an annual treat for my wife and I when we visit the area for the races at Road America. We have made it a stop for the last 5 years. The food is authentic, well prepared and unsurpassed. Not only are the pizzas the best you will find anywhere in the Midwest, but the antipastas' and salads are outstanding as well. Use of local, fresh ingredients is highlighted. It is worth a 25-50 mile trip to eat there.

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Jamison S.

04/16/06

1 Reviews4

5.0

Trendy authentic Italian fare prepared with exceptional ingredients in a casual sophisticated settin

Italian-style wood-fired pizza and panini are their speciality. Fine salads and soups compliment the cuisine and vary with the season. Friday nights are particularly busy. Plan on an extended wait at the bar if you arrive much after 5:00. For immediate seating, arrive before 5:00. If the wait is too much to bear, consider Stefano's across the street, where a table might be readily available. (A host(ess) will be able to tell you the status of seating availability, since both restaurants use the same staff.) Stefano's is more formal, as is the Italian cuisine, and the ingredients are, again, exceptional.

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