They have pizza running in their blood. Giuseppe himself learnt from his father, who used to work for others and would earn some extra money in restaurants at the weekend.

After working in various pizzerias in Naples, he opened his first restaurant, Pizzeria Vesi, in Via Tribunali and today owns two Pizza Gourmet places in Vomero and on the seafront.

Simone, 18, was born among dough and ovens, and after attending catering school and Università della Pizza, became passionate about sourdough and dough maturation and leavening.

Today they work separately and together in the two restaurants, offering a gourmet Neapolitan pizza: tall edge and large air bubbles, thin disc and baking at the highest temperature, as per tradition. A rich menu based on two types of dough: classic with Petra 3, made with poolish, water and salt; whole wheat with Petra 9.

As per the topping, they prefer selected products with a strong local connection, as with the Fantasia di colori e sapori with Corbarino tomatoes, Piennolo tomatoes, and yellow tomatoes from Vesuvius, mozzarella fior di latte from Agerola and buffalo milk ricotta from Campania, extra virgin olive oil from Cilento and basil.

They’ll present their story and techniques on 6th March 2017 at Identità Milano.


Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=644

Photos from the Facebook page (ed)

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