Meet the Stylish Culinary Wiz Behind Philly’s Favorite Eateries
So what’s Reitano up to when she’s not introducing Philly to authentic Italian gelato (her company pasteurizes 600 gallons of raw milk each week!) and raising three kids? We chatted with Reitano to get the low down on her favorite place to spot chickens, her mid-century barware habit, and her scenic Old City walking route. Plus, she spills her go-to restaurant supply shop in Rittenhouse.
“I’m up at 6:50 every day. I spend the majority of my time making gelato at what we affectionately call the “Big Kitchen” — a dairy in East falls where we pasteurize all of our raw milk — and making pizzas at Capofitto.
“I wear Lagos hoop earrings every day, a Mother’s Day gift from my husband, John, more than 17 years ago. He gives me a Lagos piece for every big event. Our 20-year anniversary is coming up…
“I’ve been collecting mid-century barware since college. Frank Maietta, Eva Zeisel, Culver, Dorothy Thorpe, Georges Briard and Boopie are some of my favorites.
“I love the Colonial Wyck House in Germantown. Go for the roses, the gorgeous chickens that cluck in the corner, the farmers’ markets, and the honey festival in September.
“Working in a kitchen can wreak havoc on your skin. I go to Deme every other month for a light glycolic peel and microdermabrasion. If I only had one product to use, it would be Lancôme Hypnôse mascara.
“I take walks around Old City and Society Hill between [restaurant] service. I love the I.M. Pei buildings — so ugly they’re gorgeous — the Revolutionary graves behind St. Mary’s Church and the smell of St. John’s. It clears my head, and my love for Philadelphia resets.
“I love my knives. I have Japanese, German, and some crappy ones. I buy a lot at Previn, a hidden shop in Rittenhouse. They consider themselves a restaurant supply store, but it’s open to the public. Fante’s has the best selection of stovetop percolators — the only way to make your coffee at home.
“John and I go to Pub & Kitchen every seven to ten days, and we almost always order the same thing: two dozen perfect oysters, a burger — best in the city — and an old-fashioned. Maybe two.