Taking the car and leaving Naples, going to the surrounding towns to have a good pizza. Until a few years ago, it was something unthinkable. Today it happens, thanks to excellent restaurants outside town. Francesco Salvo tells us (with understandable pride) about this new trend, that rewarded him
A few days ago we received the Pizzeria of the Year award from Il Mattino's Mangia & Bevi guide. This acknowledgement indeed rewards a good teamwork and our daily commitment but it also arrives at a significant time and it’s meaningful from a sociological point of view. To appreciate the meaning of this, one needs to understand how Neapolitan pizza is perceived by Neapolitans and not only by them.
Dismantling this historic habit means opening a new road. Thinking that today many Neapolitans leave the centre of town to eat a good pizza in other places, including San Giorgio a Cremano, fills us with pride, so much so that it was unthinkable until a few years ago. And not just convenience-pizzerias, but for high quality Neapolitan pizza outside the walls of the historic centre: unbelievable. Yet it is something that today is acknowledge by the guide that best interprets the feelings of the people of Naples when it comes to pizza.
One of the specialties offered by the Salvo brothers
Choosing a Neapolitan pizzeria outside Naples for its quality, its specific offer, its pizzas therefore means that you’re strongly attracted only by these elements. Working to become the destination of a journey means working twice as hard as a pizzeria in the heart of Naples. For us it means a spasmodic research on raw materials, a very digestible dough with a long maturation and the flavour of ripe wheat; it means designing a wine list that can charm those with a limited budget – without forsaking quality and respecting our popular soul – but also leaving space for the enjoyment of the enthusiasts who can now dive into 150 wines, including Champagne.
Francesco Salvo at the register
Today this acknowledgement coming from Naples makes us clearly understand that the road we took is the right one, though not without struggles.
Men who, for a moment, leave pots and pans to tell us their experience and point of view
Born in Naples in 1977, he graduated in 2003 in Building Engineering, but then decided to work in the family pizzeria. He currently manages his Salvo Pizzaioli in San Giorgio a Cremano, In team with his brother Salvatore
From Western concert flute to cakes