LOMBARDI PIZZERIA
Put a pastry chef behind the counter of a pizzeria, and prepare to review every certainty!
It's not a game of imagination, but the reality of Lombardi Pizzeria, the first Italian pizzeria inserted in a pastry shop, where the person signing the dough is not a pizza chef, but a master of dessert.
Il “mess” Alessandro Mango
HISTORY
Lombardi Pizzeria was officially born on 14 luglio 2023, in the room adjacent to the historic one Pasticceria Lombardi, attiva dal 1948.
The fourth generation of the Lombardi family is leading the project, descended from sisters Cira and Angela Lombardi.
Francesco and Gianluca Tedesco, sons of Cyra, they hold the roles of Chief Operating Officer and Executive Chef respectively, while the entire dough line is entrusted to Alessandro Mango, second pastry chef of the Lombardi group and son-in-law of Aniello Di Caprio, Angela's husband and Executive Pastry Chef (as well as co-founder of the school Dolce & Salato).
To complete the pizza counter team we also find the "accidental pizza chef" Antonio Ferraiuolo.
Alessandro Mango, Francesco and Gianluca Tedesco
THE LOCAL
The pizzeria is spread over a large room 250 square meters, communicating with the pastry shop, and welcomes 70 covered.
The environment is characterized by a deep and intense red, identity color of the project, which returns to the walls, in the logo and in various furnishing elements, creating a decisive and recognizable atmosphere.
The dining room team is largely made up of young professionals, almost all under 30, confirming a project that focuses on fresh skills and new energy.
Lombardi Pizzeria, internal
Lombardi Pizzeria
THE PROPOSAL
The proposal arises from the same ideology that guides Pasticceria Lombardi: recognizability.
Each pizza carries with it a precise imprint, the result of work that starts with natural yeast and long maturations studied in detail.
The choice to produce all semi-finished products at home becomes a way to profoundly characterize the most famous and democratic product in the world.
To complete the experience there is an excellent selection of oils and a wine list, beers and spirits that enhances the Campania heritage and at the same time looks to the international panorama. And, to close the circle, a menu of desserts on the plate, which takes the guest back to where it all began: in the pastry shop.
In just over two years Lombardi Pizzeria has already obtained important recognition, among which i Three cloves in the guide Pizzerie d’Italia 2026 del Gambero Rosso, which joins the Special Award for Best Savory Pastry in the guide Pastry Chefs and Pastry 2026 assigned to Pasticceria Lombardi.
Alessandro Mango naturally brings typical preparations from the confectionery world such as pâte à choux to the pizzeria, Swiss bread and vol-au-vent, transforming them into amuse bouche and appetizers, which tell the dual soul of the project.
The pizzas are divided into different sections: Classics (with a section dedicated to Plant Based), Almost Three Cookings (fried, then dried in an electric oven, seasoned and finished in a gas oven), Pizza al Padellino and Lombardi Signature, the line that best expresses the philosophy of the house.
The Lombardi Pizzeria and Pastry team
THE TASTING
During a tasting reserved for the press, organized by journalist Laura Gambacorta, we had the opportunity to taste some of the house's offerings.
And even my vegetarian palate found full satisfaction, thanks to proposals designed with attention and taste.
The appetizer, Zeppolina di Santa Lucia served with water flavored with citrus fruits and hibiscus flowers, was presented in two variants: for omnivores with Chantilly made from anchovies from the Cantabrian Sea, for vegetarians with chantilly with Parmigiano Reggiano DOP 24 mesi.
Zeppolina di Santa Lucia revisited and water flavored with citrus fruits and hibiscus flowers: Choux pastry al pomodoro, chantilly al Parmigiano Reggiano DOP 24 mesi, caper icing sugar and pitted Caiazzana olive
A seguire, a series of appetizers, or the chapter “The sweet revolution of the appetizer in the pizzeria”: Fried democratic, Patissier's Bread, Pain suisse puff pastry with chocolate filled with Neapolitan Genoese (the end of the genome) and You remember the voulevant. Small masterpieces of savory pastries.
Fried democratic: Cube of finger food omelette made from selected Gragnano PGI pasta 28 with Neapolitan ragù, buffalo ricotta topping and basil sprouts
Fried democratic 2.0: Cube of finger food omelette made from selected Gragnano PGI pasta 28 with lemon water and Provolone del Monaco DOP
Patissier's Bread: Leavened puff pastry with tomato, smoked cooked ham, Provolone del monaco DOP, Bavarian cream of Parmigiano Reggiano 24 months and homemade candied tomatoes
Pain suisse puff pastry with chocolate filled with Neapolitan Genoese: double leavened puff pastry flavored with dark chocolate 55% Valrhona selection, Genoese Neapolitan tradition, creamy Pecorino Romano DOP black peel
You remember the voulevant? (butter puff pastry, creamy buffalo mozzarella, candied cherry tomato and light basil pesto) and Pain suisse puff pastry with chocolate filled with Neapolitan imitation Genoese (double leavened puff pastry flavored with dark chocolate 55% Valrhona selection, coppery onion stewed with soy, creamy Pecorino Romano DOP black peel)
"10 months" VSQ extra brut – Living roots
The pizza dough, obtained with preference rather than direct mixing, it is rather neutral and not very salty, and invites you to take one bite after another.
The pizzas for tasting: Margherita, Maddaloni, my land!, The forest according to a pastry chef, Spontaneously fermented blade “Escarole Absolute”.
Alessandro Mango prepares the Margherita
Antonio Ferraiuolo cuts the Margherita
Margherita: Pomodoro San Marzano DOP, fior di latte di Agerola, Parmigiano Reggiano DOP 24 mesi, Ortice monocultivar extra virgin olive oil from the Terre di Molinara, basilico
Maddaloni, my land!: Roasted artichoke cream, fior di latte di Agerola, Artisan donkey mortadella Cillo selection, Provolone del monaco DOP, parsley gel, extra virgin olive oil. agricultural Monte della Torre
Alessandro Mango prepares the Il Bosco pizza according to a pastry chef
Antonio Ferraiuolo grates the truffle on the pizza The forest according to a pastry chef
The forest according to a pastry chef: Fior di latte di Agerola, semi-candied pumpkin cubes, seared porcini mushrooms with garlic, olio e peperoncino, flakes of Jersey breed caciocavallo cheese, whipped cream with butter and hooked black truffle, Peranzana monocultivar extra virgin olive oil Oleificio Roccia
Spontaneously fermented blade “Escarole Absolute”: Natural escarole cream, Pan-fried escarole with Caiazzane olives and PGI Pantelleria capers. agricultural The niche, julienne of crispy curly escarole, snow of pine nuts and anchovies from the Cantabrian Sea, Peranzana monocultivar extra virgin olive oil Oleificio Roccia
Come Predessert, Dark chocolate praline 55% Valrhona selection with mint ganache, candied apricot and lime scent.
Dark chocolate praline 55% Valrhona selection with mint ganache, candied apricot and lime scent
Dulcis in fundo, and real surprise of the evening, he Dessert: It's not sweet pizza. It's not croissant. So what is it??
The flaky butter pizza dough is a truly unique preparation. The combination of ingredients is equally surprising, which on paper seemed irreconcilable and instead work very well together. The pairing with IGT Benevento Falanghina passito “Laureto” was also excellent 2024 – La Guardiense, whose acidity attenuates the sweetness and prevents the wine from being cloying.
It's not sweet pizza. It's not croissant. So what is it??: Flaky butter pizza dough selected by F.lli Brazzale, chantilly allo yuzu, semi-acid lemon confit, homemade candied lemon peel and semi-salted peanut butter served with caramel ice cream and salted peanuts
There's a lot of talk (and often inappropriately!) of experience in pizzeria, but here at Lombardi it's really like that.
Come without hesitation, and get ready to live a new and fascinating taste experience.
Lombardi Pizzeria
Via Forks Caudine, 59 - Maddaloni, Caserta
such. 0823/202049
www.lombardipasticcieri.it/wp-content/uploads/2024/11/pizza-_FW24.pdf
Open every day for lunch and dinner, except Sunday lunch.
