One of the pizzas from Flegrea, since 1976 "the" Neapolitan pizzeria of Torino. Today, it is run by friends and business partners Enrique Jiménez González and Gianluca Poggio, with Marco Venere by the peel
Pizzeria Flegrea is part of the history of Torino: opened back in 1976, it was the first Neapolitan pizzeria in town. The original ownership was uninterrupted until 2016 when, the restaurant in Corso Massimo D’Azeglio 114 took a short regenerating break until it was reborn two years later: it kept the name, but behind the "renewed" Flegrea this time are business partners and friends Enrique Jiménez González and Gianluca Poggio. The offer is also unchanged: pizza, pizza and even more Neapolitan pizza. Everyone is free to give it its unquestionable interpretation, yet at Flegrea Neapolitan pizza is above all very easy to digest and of the highest quality.
And what about the ingredients for the toppings at Flegrea? Mountain oregano, tomatoes from Campania (Piennolo, San Marzano, red and yellow date tomatoes), fior di latte, anchovies (from Cetara rather than the Sea of Cantabria), prosciutto... «In this case - Enrique confesses – I choose Iberico. Is it better than Italian prosciutto crudo? Who can say. For sure it's different, meatier, we like to match it with buffalo milk mozzarella on our focaccia Italia-Spagna».
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Born in Irpinia in 1991, she studied Foreign Languages at university, and then International Studies. But then she followed her heart and so her love for hospitality was born in the New Forest (U.K.). Her love for food had always been alive and kicking. After manging the hospitality at Identità Golose Milano, today she reports on flavours for Identità Golose. Isa travels, and tastes. She keeps her sensations alive through words.
Luca Doro with his mother and grandmother. The pizzaiolo from Doro Gourmet in Macerata Campania has now landed in Friuli too, with Impronta Doro in Cervignano (Udine)
All photos are by Brambilla-Serrani
Matteo Baronetto and the Risorgimento Room at Del Cambio in Piazza Carignano in Turin. The current course set sail in April 2014