PIZZERIA CIRO SAVARESE, NEW LABORATORY AND NEW EVOLUTION MENU
Ciro Savarese is a well-known name in the city of Arzano since 2002, year of opening of its first takeaway pizzeria, Anema and Pizza.
Since then he has come a long way, and, piece by piece, today it has a pizzeria with service, a room dedicated to take away and a production laboratory.
Ciro Savarese
CIRO SAVARESE, THE HISTORY AND THE PROJECT
Fourth generation pizza chef (comes from one of the oldest pizza chef families in Naples, the Olivas), Ciro Savarese has never stopped studying and experimenting with doughs and ingredients, but also to bet and invest in his business project.
It dates back to 2018 the total restyling of the original Anema e Pizza (by the 2016 officially in the Verace Pizza Napoletana Association) with the expansion of the premises and the passing of the name to that of the owner.
A novembre 2023 the opening of Ciro Savarese Lab, laboratory entirely dedicated to the artisanal production of traditional Neapolitan fried foods for supplies to catering companies throughout Italy.
Ciro Savarese in the new laboratory, photo Press Office
CIRO SAVARESE LAB
In the laboratory of 90 square meters, a very short distance from the pizzeria, Ciro and his highly efficient team produce 15 types of fried foods (3 crocchè, 8 omelettes and 4 arancini) which end customers just have to coat with the right breading and fry.
I fritti
The standards are very high, both for ingredients and techniques used. Ad esempio, the béchamel for the Garofalo pasta omelettes is prepared in the cream cooker with Valtellina butter and Nobile milk; the potatoes for the croquettes (potato flakes are absolutely banned!) they are not boiled, but steam cooked so that they do not absorb water.
These fried foods for catering require some precautions for their creation, as the covering topping is integrated inside (unlike what happens in the Arzanese pizzeria, where fried foods always have an external finish).
Potato croquettes
For catering operators it is possible to order a Tasting Box from 82 pieces to experience the very high quality of these products.
La Tasting Box
THE MENU
Il 2024 it opened with the new menu Evolution, which also includes the Mini Bun prepared with multigrain flour and stuffed with meat Genovese, made with real beef cut, coppery Montoro onion and pecorino romano DOP.
Mini good (multigrain flour) Genovese: Genoese meat, coppery Montoro onion and pecorino romano DOP
Various types of pizzas, from those with the classic Neapolitan dough to the crunchy pizza on the shovel with standard flour 1, up to the double-cooked pan pizza (steamed and then dried in the oven).
Ciro wanted different doughs that would allow for different combinations, as some ingredients and culinary preparations go better with a particular type of dough rather than another.
The common thread that links all the pizzas is the quality of the raw materials, selected with extreme care, and very careful leavening.
Unmissable Queen Margherita (San Marzano Dop tomatoes crushed by hand, mozzarella di bufala campana Dop, flakes of Parmigiano Reggiano Dop and extra virgin olive oil).
The dough is the classic Neapolitan direct dough without preferences with typical flour 0, the one that gives the best with the simplest ingredients.
Regina Margherita: San Marzano Dop tomatoes crushed by hand, mozzarella di bufala campana Dop, flakes of Parmigiano Reggiano Dop and extra virgin olive oil
Crunchy Pizza on the Shovel, made with dough preferring biga type 1.
Charcuterie lovers will definitely appreciate it “Iberian”: Fior di latte, DOP parmigiano reggiano crust, yellow tomato sauce, Iberian raw ham, shredded mozzarella, pepper and extra virgin olive oil.
Pizza in Iberian shovel: Fior di latte, DOP parmigiano reggiano crust, yellow tomato sauce, Iberian raw ham, shredded mozzarella, pepper and extra virgin olive oil
The Padellino Pizza (dough with sourdough and typical flour 1) It excellently accommodates vegetables first cooked at a low temperature and then grilled.
“Brace”: Grilled sweet potato cream, Branchi cooked ham, smoked buffalo milk from the Campania Apennines and grilled leek cream.
Brace pan: Grilled sweet potato cream, Branchi cooked ham, smoked buffalo milk from the Campania Apennines and grilled leek cream
Sweet pan (dough with sourdough and typical flour 0) per dessert.
“Like a panettone”: dough with candied fruit, vanilla and orange paste, covered with toasted almond flakes, lime honey and Vesuvius apricot jam “crisommola”.
Like a panettone: Sweet pan with candied fruit and vanilla covered with almond flakes, lime honey and Vesuvius apricot jam “crisommola”
The beverage department is also attractive, which allows pairing with bubbles from Campania (e non) and with affordable champagne.
Beverage
Ciro Savarese has set up an interesting project, which allowed him to conquer 2 stands out in the Gambero Rosso Guide of Italian Pizzerias since 2020.
The two children also chose to be part of this journey: We wish them all a bright future.
Pizzeria Ciro Savarese
Via Napoli, 208 – Arzano, Naples
such. 081/5732673
www.cirosavarese.it
Open every day for lunch and dinner.
Closed on Sunday for lunch.
Take away: Via Napoli, 180 – Arzano (only on Saturday evenings).
Ciro Savarese Lab
Via Taormina, 9 – Arzano, Naples
such. 379/1985795
www.cirosavareselab.it
