Camporosso—a new take on an old style

 

Camporosso is an upscale, up and coming restaurant located on Dixie Highway near Kokonut Joe’s—hoping to open its doors around Thanksgiving. Camporosso, which loosely translates to Redfield in Italian, offers authentic Neapolitan pizza cooked in a wood fired oven.

The pizzeria will be upscale casual. The restaurant’s founder, Eric Redfield, describes Camporosso as “a community gathering place—perfect for date night.” Not only will the diners enjoy the ambiance, but they can also watch “every step of the artisan pizza process” from the chef’s counter.

Redfield, a former corporate vice president for North American Healthcare and the Department of Defense, is no stranger to the pizza business. Redfield was certified while attending the United States branch of the Scuola Italiana Pizzaioli in San Francisco. Redfield’s wife, Amy, will also be attending the Associatione Vera Pizza Napoletana in LA—the most respected Italian pizza training school in the world—to obtain her certification in Pizzaoli.

The restaurant’s interior will consist of “a lot of wood and Italian marble” and boast an imported wood fire oven from Italy in the center. The unique oven will cook your made-to-order pizza in 120-150 seconds after being placed in 900-degree heat to ensure the fresh crispiness we all know and love.

The gourmet pizzas will consist of all fresh ingredients including hand stretched mozzarella cheese that is made on sight daily! Perhaps even more exciting than the aforementioned ingredients is that it will only cost $10-18.

After interviewing both the owner and his son, it appears that the main focus of the restaurant is to provide a one-of-a-kind dining experience coupled with a modern take on an ancient idea of making pizza all while staying in Fort Mitchell, KY.

Camporosso will offer a catering service and part time employment opportunities for local students. A job fair will be held about a month before opening day to learn more.

Lauren Ratliff, Senior