Though locations for a good pizza were not lacking in the English capital, with his arrival, Antica Pizzeria (the restaurant only opened a few years ago, but so much so) has quickly climbed the charts and received the ultimate consecration winning the number one position in the list compiled by Daniel Young, British pizza guru.

At just 23 years Giacomo’s mind is clear, he has the right skills but also the humility necessary to go far, «I started three years ago, in Ischia, staying close to the oven in order to learn - he says – and once I had gained familiarity, I wanted to experiment and try to do something new but it is very difficult to do so in Naples. If you do anything different they think you’re not capable».

So, like many in his age group, he went to London and arrived in a restaurant opened a couple of years ago by Luca de Vita and Alessandro Betti.

Here he fine-tuned the dough which he defines "Neapolitan Doc" but with his mark (65% hydration and long leavening) and really makes no one regret the Neapolitan ones.

Despite the great success, Giacomo continues to experiment with flour and dough varieties and recently visited some pizzerias in Campania for some fourhanded events – at Di Matteo – and to greet those he still calls “maestri”.

Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=505

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