25-12-2019
Chinappi’s pizza with tomato, garlic, oil and chilli pepper
In Rome, Chinappi is a synonym of seafood cuisine and high quality fish – which also refers to attention to seasonality and ethics when it comes to raw materials. In this he is almost unmatched. Among those who know him better, Stefano Chinappi is also known for his energic, lively and warm hospitality (10 years ago he opened in Via Valenziani 19, off Porta Pia, with his wife Elena. Tel. +39 06 4819005, chinappi.it) and for his passion for champagne.
But perhaps not everyone knows that his family’s cooking history started with pizza back in 1956 in Formia, a town on the coast of Lazio from which most of the seafood supplies for his restaurant arrive. His grandfather Antonio, a baker, opened a small restaurant with his wife Vincenza where they served simple dishes in the shade of the orange trees. His son Franco, father of Stefano and Michele (who now runs the restaurant in Formia), stood out as a great pizzaiolo, and together with his wife Anna, transformed the place into a point of reference on the coast; to this day, pizza is served along seafood specialties at the restaurant in Formia.
Stefano Chinappi and his pizzas
Translated into English by Slawka G. Scarso
All the news from the most copied and popular Italian dish in the world
by
a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing