MARIO LAPOSTA is chef-owner of Pizzeria Artigianale da LaPosta in Newton, where he specializes in naturally leavened wood-fired pizzas and handmade pastas using locally sourced ingredients and his proprietary blend of organic, whole-wheat pizza flour, Farina da LaPosta. He honed his pizza and culinary skills while living in Italy, working in Neapolitan pizzerie in Rome and in Campania.