Inside the old family restaurant now completely renovated (Viale Italia 233. Tel. +39.0825.33451. Open all week, at lunchtime and in the evening).

Born with his “fingers in the pizza pie” – his grandmother Anna Daniele was selling fried pizza already in 1965, Giuseppe chose to start from tradition enriching it with new pairings and renewed mixes of flour. He had a different idea of pizza, made only with local and Italian seasonal products, coming from the best artisans in Campania.

Talent, determination and research are Maglione’s traits: «I’m convinced that in these happy times for pizza, as pizza chefs we must revolutionise our attention to raw materials. Pizza can turn into an ambassador of our land – it’s already doing so in some cases. This is why I prefer local artisans and careful producers who pay attention to ethics».

In this second restaurant, on top of the rich pizza menu (including gluten-free pizzas, made with a small, special oven) there’s classic cuisine, with daily specials made with seasonal ingredients with a particular attention to seafood – a tradition of the Maglione family.

Hence the range goes from classic starters from Campania – potato crocquets, arancini with Arborio and dark rice with meat sauce, Neapolitan omelette with mortadella di Bologna Igp, breaded mozzarella, montanara – to vegetarian pizzas such as Margherita Antica with Antico Pomodoro di Napoli “Il Miracolo di San Gennaro”, mozzarella di bufala campana PDO from Caseificio Costanza, extra virgin olive oil Dop Torretta and fresh basil.

And then creative recipes, such as pizza Violetta (in the photo) with purple potatoes, smoked provola from Agerola, speck from Alto Adige Igp, caciocavallo from Irpinia produced by Azienda Agricola Mariconda, confit Piennolo tomatoes, extra virgin olive oil PDO.

Finally, the special dough: made with lemon, for the Gamberi e Agrumi pizza with fior di latte from Agerola Fior d'Agerola, prawns from Mazara del Vallo, sliced lemons and oranges, extra virgin olive oil PDO; or with nuts, in the (vegetarian) Pere e Gorgonzola with fior di latte, fresh pears fresche, gorgonzola PDO, honey and extra virgin olive oil. The wine and beer list is also rich.

Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=628

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