It is in this pizza that the excellences of the Campania region are united In combination with an extraordinary Munazei Rosato by Massimo Setaro with Lacryma Christi del Vesuvio, Winner of the Best 50 Rosé Wines of the World 2023 Award.
Ingredients
San Marzano DOP tomato ROBO Mozzarella di bufala campana Extra virgin olive oil from Cilento Fio' Tenuta la Selva
On the Monti Iblei, just east of Caltagirone, Mastro Don Gesualdo was born from the pen of Giovanni Verga, a symbol of a man who, with sacrifice and dedication, built his own destiny. Thus, in Caltagirone, Gesualdo, my father-in-law, a Sicilian with a strong and tenacious spirit, was born. If Gesualdo Motta, after tireless sacrifices, eventually succeeded in accumulating wealth and power, he could not, however, obtain that redemption from society that had obsessed him for a lifetime, making us realise that often, it is in simple things, in affection, and not in money, or in social climbing that we must seek the key to our existence. Gesualdo Cinnirella, inversely to the other, succeeded through his sacrifice, in obtaining the redemption of his loved ones, surrounded by the love of his family, a symbol that to be 'defeated' in life, one must never give oneself away, even if the world we know appears upside down. I want to dedicate this pizza to him, a tribute to his flavours, such as the salted Sicilian sheep's ricotta, oregano and oil from Chiaramonte Gulfi, a few steps from there, a place that was very dear to him. Because certain men, like certain traditions, never die: they remain imprinted in the gestures, stories and perfume of those who loved them.
Ingredients
Tomato del Piennolo DOP, Ricotta salata di pecora siciliana, Origano Extra virgin olive oil Del Cilento
What would you call a yellow Margherita if not 'The lady in yellow'? It is said that after eating this pizza you will definitely find the culprit! I highly recommend you ask for the addition of the anchovies from Cetara Armatore!
Ingredients
Delicate yellow date sauce Smoked Provola of the Latteria Sorrentina Mountains Pepper Cheese Basil Extra virgin olive oil from Cilento
Dedicated to a great Cavese entrepreneur, who made us fall in love with this city to the point of wanting to open a branch here, if you are sitting in our pizzeria, the credit is his. To stay on Vesuvius, we recommend Pietrafumante spumante Caprettone di Casa Setaro.
Ingredients
ELECTUM D'AMICO Piennolo del Vesuvio tomato, Campania buffalo mozzarella, Cilento extra virgin olive oil
For the classic that never gets old, but looks to the future through the search for ever higher quality ingredients, this is the pizza that sailors used to eat. Simple, with few ingredients, but with a flavour unique in its humility. We have embellished it with a pesto of wild garlic and Nicolangelo Marsicani Plus Value extra virgin olive oil
Ingredients
San Marzano PDO Robo tomatoes, mountain oregano, wild garlic pesto, Cilento extra virgin olive oil
MAR CH'E' RITA MORMILE The most beautiful, the most delicious, the sea where you can sail without fear, the calm sea, your safe harbour, the arms that make you feel at home, the hand you never want to stop shaking, the voice that made you become a man Mamma. Casa Marrazzo San Marzano tomato, fior di latte dei monti Latteria Sorrentina, cheese, basil, raw Pisciottana Colline di Zenone cultivar oil.
Ingredients
San Marzano DOP Robo tomato, fior di latte Latteria Sorrentina, extra virgin olive oil from Cilento
Go to San Nicola di Centola, to the first houses after the curve, you will find the Cicco di Buono sign, a white door and inside a light that is always on.
There you will find Alessandra's memories, as if she were still there.
Then, leaning his head over the counter, you will find Adolfo, his hands red as he works the caciocavalli. In combination we suggest Franciacorta Brut Nature Enrico Gatti.
Ingredients
Fior di latte, Blu di bufala caseificio Aurora, Caciocavallo giovane and CIlentum (80% cow, 20% goat) Cicco di buono. Crispy Parmigiano Reggiano wafer and homemade Cilento white fig jam.
Our Neapolitan panzerotto is made with REAL red POTATOES, cheese, breadcrumbs, egg, salt and pepper, and a stringy smoked provola cheese in the middle.
Ingredients
Red potatoes, grana padano cheese, pepper, eggs, parsley, provola cheese, breadcrumbs, pecorino cheese.
When I was a child, I was almost every day at the home of my Aunt, my Father's older sister who lived with my Grandmother Clelia and Grandfather Carmine.
Miss Imperia, now almost 90 years old, is a woman all of a piece, an extraordinary mix of rules, good manners and tenderness.
Describing her is very difficult, my aunt is the epitome of the women of the past. Hers is a special kind: maternal love without ever having been a mother, therefore free from too many contaminations, free from the involuntary mistake that is often made when you have children, that of being able to spoil them in some way.
Aunt Imperia is permissive but strict, she is sweet but at the same time detached, she is generous but thoughtful.
She is always many things but never none, she is never predictable, she hardly ever makes mistakes. She has little vision now, but she always sees very, very far.
She is a magician in the kitchen: her doughnuts, her shepherdesses, her struffoli and everything else that has passed through her hands is known throughout Cilento and probably also throughout Europe.
Once I was at her place, and obligatorily passing through her small kitchen in search of something good, I came across a small pot with some artichokes warmed inside with potatoes.
The potatoes had practically reduced to a cream, while the artichokes were tender but still quite crispy and a drizzle of oil with a fried chilli on top.
A good, good thing. An ancient flavour but one that has come down to this day.
This pizza is the memory of a cream of potato with artichokes and a pepperoni made by my aunt, called sympathetically by us family and those who know her, La Volpe.
Ingredients
Creamed potatoes with a hint of turmeric
Crispy, browned and fried artichokes,
Michelangelo Marsicani AlterEgo extra virgin olive oil,
In exit peperone crusco di Senise IGP,
or alternatively ,
Capocollo di Casa Tomeo
SEA THAT IS RITA MORMILE
The most beautiful, the most good, the sea where you can sail without fear, the calm sea, your safe harbour, the arms that make you feel at home, the hand you never want to stop shaking, the voice that made you become a man Mama.
Ingredients
San Marzano DOP ROBO tomato, fior di latte dei monti Latteria Sorrentina, cheese, basil, raw Pisciottana Colline di Zenone cultivar oil.
What would you call a yellow Margherita if not 'The lady in yellow'?
It is said that after eating this pizza you will definitely find the culprit!
I highly recommend you ask for the addition of the anchovies from Cetara Armatore!
Ingredients
Delicate yellow date sauce
Smoked provola cheese from the Latteria Sorrentina mountains
Pepper
Cheese
Basil
Extra virgin olive oil from Cilento Nicolangelo Marsicani Viride
It is in this pizza that the excellence of the Campania region is united
Paired with an extraordinary Munazei Rosato by Massimo Setaro with Lacryma Christi del Vesuvio, winner of the Best 50 Rosé Wines of the World 2023 award.
Ingredients
San Marzano DOP Tomato ROBO
Buffalo mozzarella from Campania
Extra virgin olive oil from Cilento Fio' Tenuta la Selva
For the classic that never gets old, but looks to the future through the search for ever higher quality ingredients, this is the pizza that sailors used to eat. Simple, with few ingredients, but with a flavour unique in its humility. We have embellished it with a pesto of wild garlic and Nicolangelo Marsicani Plus Value extra virgin olive oil
On the Monti Iblei, just east of Caltagirone, Mastro Don Gesualdo was born from the pen of Giovanni Verga, a symbol of a man who, with sacrifice and dedication, built his own destiny.
Thus, in Caltagirone, Gesualdo, my father-in-law, a Sicilian with a strong and tenacious spirit, was born. If Gesualdo Motta, after tireless sacrifices, eventually succeeded in accumulating wealth and power, he could not, however, obtain that redemption from society that had obsessed him for a lifetime, making us realise that often, it is in simple things, in affection, and not in money, or in social climbing that we must seek the key to our existence.
Gesualdo Cinnirella, inversely to the other, succeeded through his sacrifice, in obtaining the redemption of his loved ones, surrounded by the love of his family, a symbol that to be 'defeated' in life, one must never give oneself away, even if the world we know appears upside down.
I want to dedicate this pizza to him, a tribute to his flavours, such as the salted Sicilian sheep's ricotta, oregano and oil from Chiaramonte Gulfi, a few steps from there, a place that was very dear to him.
Because certain men, like certain traditions, never die: they remain imprinted in the gestures, stories and perfume of those who loved them
Dedicated to a great entrepreneur from Cavenza, who made us fall in love with this town to the point of wanting to open a branch here, if you are sitting in our pizzeria, credit is due to him.
To stay on Vesuvius, we recommend Pietrafumante spumante Caprettone di Casa Setaro
Ingredients
ELECTUM D'AMICO Piennolo del Vesuvio tomatoes,
Mozzarella di bufala campana,
Cilento extra virgin olive oil Nicolangelo Marsicani AlterEgo
Simple things often leave their mark, mind you
Tsar Nicholas I went to Cilento and allowed himself to be contaminated by this extraordinary land: he has only two ingredients, less is more they say, and pe sta pizza se more!
A Cossack scarpariello!
Ingredients
Datterino Rosina cooked tomato, Cacioricotta Principe di Mazzacane goat's cheese from Cilento, basil, extra virgin olive oil from Cilento
