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Since he opened Posto three years ago, chef-owner Joe Cassinelli has worked to make one thing clear: This Davis Square spot isn’t “just” a pizzeria. Wood-fired pies are prepared according to the official guidelines of the Associazione Verace Pizza Napoletana, with the same ingredients and techniques used in Naples. Mozzarella is made fresh every day. Produce comes from local growers when possible. Et cetera.
In case you weren’t listening, he recently brought on board some impressive new talent. Executive chef Wyatt Maguire previously worked at Barbara Lynch’s vaunted Menton. Robert Jean of the Columbus Hospitality Group becomes culinary director of Alpine Restaurant Group, the parent company of Posto and sister restaurant the Painted Burro. And former Menton general manager Alec Riveros is now Alpine’s operations director.