Spicchi d'Autore opened on 22nd May, in Via Gino Doria 81, in Vomero. It focuses on the high quality typical produce of Campania, and not just in terms of pizza.

Among the strong points of this place, there are delicious “fritti aristocratici” inspired by monzù cooking – the noble Neapolitan cuisine of the 18th century, born from the meeting of Neapolitan cooks and monsieur French habits – and fine tuned with the recipes of monzù master Gerardo Modugno who spent over forty years working in the noble palaces and prestigious society of Naples: from the uova alla monachina eggs to the crostatina di tagliolini alla Finanziera pasta pie, everything is worth tasting.

As for pizzas, they are presented in the original “slice” version (so you can choose the elements of your pizza among many classic and gourmet options) and young Mimmo Esposito is in charge, with many years of experience including that at N.C.O. – Nuova Cucina Organizzata (a project connected with using fields that were confiscated to racketeering).

Gennaro Salvo’s Pizza a Portafoglio (in the photo by Luciano Pignataro) opened in Via Toledo 246, in the historic heart of Naples.

The pizza chef is back in town after successfully launching Gino Sorbillo’s pizzeria in Milan, presenting classic Neapolitan pizzas in their most truthful and popular (also in terms of prices) form, that of street pizza:

'a libbretta, margherita, marinara, bianca (ham steak, cream, burrata and corn) and margherita with salami folded “a portafoglio”, following an ancient art bestowed through the generations, to be enjoyed while walking in the streets of the centre. As an alternative, stuffed calzoni and delicious fried delicacies.

The arrival is expected in early June in Pozzuoli (on the northern outskirts of Naples) for Ammaccàmm – from the verb “ammaccare”, the gesture of rolling out Neapolitan pizza with your hands. This new pizzeria is a desire of lawyer and entrepreneur Nicola Taglialatela (who previously created different “Neapolitan” pizzerias around Italy) with two stars, “pizzaioli veraci” Salvatore Santucci and Giovanni Improta.

Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=518

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