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Northshore October 2025
  Angelo Caruso knows Italian food. After emigrating from Italy to the United States with his parents in 1972, he began serving up Napoletana-style pizza at the age of six in his uncle’s Melrose pizzeria along with his cousins. “My father is from Naples and my mother is from Sardinia; I grew up cooking with my family,” Caruso says. Today he goes back to Italy every few years to visit extended family—and to cook.  Although Caruso has had formal culinary instruction at Johnson & Wales in Providence, Rhode Island, he received much of his training on the job as a sous chef at an Italian restaurant in Ma
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