CHEFS OS NAPOLI, INC.
SPRING HILL, FLORIDA

By the time they reached their 20s, the pair knew they wanted to have their own business one day. They just didn't know it would be on the other side of the world. Six years ago, the pair got word from someone in Pozzuoli that someone in Palm Harbor, in Pinellas County, needed help in his restaurant. Barile was 20; Cacace was 26. The lure of travel and life in a new country couldn't be ignored. To Florida it was. "I thought, what are we doing?" he says. Driving past the plot of grass and trees one afternoon, Barile knew this was it. With the help of his new family, he and Cacace got a loan. To cut down on costs, they installed the tile and painted the walls. They'll never forget the long nights that ended at 4 a.m. Or picking out the recipes for their menu - only dishes they would eat themselves. Especially all the seafood ones, with names like "cartoccio," that come to the table on fire, to be followed with sips of wine the pair have shipped from vineyards back home. "Sometimes, I think, I don't know why we left our country," Barile says. "I miss my family. He misses his. But we like it here. There are other real Italians and Italian-Americans from New York. So we found a home. And here we are with our authentic food. It's a touch of Naples." By the time they reached their 20s, the pair knew they wanted to have their own business one day. They just didn't know it would be on the other side of the world. Six years ago, the pair got word from someone in Pozzuoli that someone in Palm Harbor, in Pinellas County, needed help in his restaurant. Barile was 20; Cacace was 26. The lure of travel and life in a new country couldn't be ignored. To Florida it was. "I thought, what are we doing?" he says. Driving past the plot of grass and trees one afternoon, Barile knew this was it. With the help of his new family, he and Cacace got a loan. To cut down on costs, they installed the tile and painted the walls. They'll never forget the long nights that ended at 4 a.m. Or picking out the recipes for their menu - only dishes they would eat themselves. Especially all the seafood ones, with names like "cartoccio," that come to the table on fire, to be followed with sips of wine the pair have shipped from vineyards back home. "Sometimes, I think, I don't know why we left our country," Barile says. "I miss my family. He misses his. But we like it here. There are other real Italians and Italian-Americans from New York. So we found a home. And here we are with our authentic food. It's a touch of Naples." •  Wildwood Oaks Business Center 9811 North US Hwy 301, Wildwood We will do our best to respond to you the same day we receive your form submission but please We will do our best to respond to you the same day we receive your form submission but please