PIZZERIA I FONTANA
On the slopes of Vesuvius, a family project, which has three locations between Somma Vesuviana and Pomigliano d'Arco: that of the family Fontana.
Pizzeria I Fontana, outer
HISTORY
After a apprenticeship of training in local contexts, of international experiences and specialization courses, il pizzaiolo Pietro Fontana opens his first personal restaurant I Fontana Pizzeria in Somma Vesuviana the 6 March of 2020, together with his wife Melania Panico and their three children. Not even time to finish the running-in, and we find ourselves in the middle of the closure due to the pandemic.
But, despite the obstacles, the place moved on, receiving ever-increasing approval among customers, until it became a real point of reference in the area.
A 750 meters from the pizzeria there is also the family's second restaurant, aperto nel 2022: I Fontana Rustico, dedicated to takeaway street food.
A third room, I Fontana Deluxe, a Pomigliano d’Arco, focused on pizza on the shovel, pans and Roman pizza, It is currently closed due to lack of staff.
Pietro Fontana
I FONTANA PIZZERIA, THE LOCAL
The pizzeria has a contemporary decor, con neon, marble and velvet armchairs.
140 the internal covers, to which others are added in the summer 120 all’esterno.
Two ovens, one gas and one electric; a very specific choice of environmental sustainability.
The service in the room - very courteous - is run by women.
Pizzeria I Fontana, internal
Pizzeria I Fontana, he teams
THE PROPOSAL
Pizza napoletana, ma non solo. The menu of the I Fontana pizzeria offers fried foods, cartwheel pizzas, pizzas on the shovel, pizze concept, traditional pizzas, fried pizzas and desserts.
The proposal is on a seasonal basis.
The selection of products and suppliers was carried out carefully: the cheeses are from Caseificio Aurora di Sant’Egidio del Monte Albino (we talked about which), the oils are from the Apulian agricultural company Michele Fiorentino.
Michele Fiorentino oil
The house desserts are offered at pop prices.
In the beverage department, it is played at home with Neapolitan craft beer.
Big Beer
THE TASTING
On the occasion of the presentation of the new menu to information operators – organized by journalist Laura Gambacorta – we were able to taste a selection of pizzas.
Dedicated to my grandmother Vecchio Ricordi, a marinara cooked in the wheel whose dough is made with criscito, wheat and cereal flour recalls the preparation of bread of the past with the dough carried over from previous processes.
Old memory (dough with criscito, wheat flour and cereals): Three tomatoes (rosso, orange and yellow) of Vesuvius sautéed in a pan, origano di montagna, fresh hand-cut garlic and extra virgin olive oil
Among the concept pizzas, Metamorphosis of artichokes stands out for the presence of roasted artichokes, a classic of Neapolitan cuisine. The whole is made more elegant by the slices of black truffle. Very good.
Metamorphosis of artichokes: Pecorino cheese from the Lattari Mountains (Caseificio Aurora), carciofi arrostiti, Jersey provola (Caseificio Aurora), wild garlic pesto (Il Moera), black truffle Uncinatum (Az. Marcelli Tartufi), maggiorana, Sarawak pepper and extra virgin olive oil (Michele Fiorentino)
In the pizza “Evolution” Escarole the extra something is given by the sweet and sour papaccelle, typically Vesuvian ingredient, supplied by the Vincenzo Egizio Agricultural Company of Brusciano.
“Evolution” Scarola: Jersey mozzarella (Caseificio Aurora), raw curly escarole, colatura di alici di Cetara, olive itrane, sweet and sour papaccelle (Az. Agricola Vincenzo Egizio), primo sale (Caseificio Aurora) and oil (Michele Fiorentino)
It tells the story of the current season Sotto Terra, with its purely autumnal ingredients.
Below Earth: Jersey Provola (Caseificio Aurora), fresh porcini mushrooms sautéed in butter, raw porcini mushrooms, sale Maldon, pepe in Sarawak, prized black truffle, pomegranate, sprouts and oil (Michele Fiorentino)
Majestic (diameter 38 cm) the wagon wheel 081, a daisy ennobled by the outgoing Bruna Alpina super old man.
081: Cooking: San Marzano DOP tomato, Jersey mozzarella (Caseificio Aurora), basil and extra virgin olive oil. exit: very old from Bruna Alpina (Caseificio Aurora)
Declinazione di Latte is a cheesy pizza with great character, which also works great as a pre-dessert. Recommended for those who love strong flavours.
Declination of milk: Jersey mozzarella, shot of Jersey blue fumé, very old Alpine brunette, Irpinian caciocavallo, buffalo blue, goat's robiola (all cheeses are from Caseificio Aurora), roasted tomato jam, extra virgin olive oil and basil
The Fried Egg dessert is deliciously local, with Pellecchiella del Vesuvio apricot jam.
Fried egg: Half a sphere of chocolate, hazelnut crumble, crispy al latte, panna cotta mousse, Pellecchiella del Vesuvius apricot jam
The I Fontana pizzeria is a beautiful local reality, which tells of memories and traditions, but with a push towards more elaborate and thoughtful preparations.
In our opinion at All'assaggio, definitely worth a visit.
I Fontana Pizzeria
Via Annunziata, 58 - Vesuvian sum, Naples
such. 081/7081589
www.ifontanapizza.it
Open from Tuesday to Sunday for dinner; on Saturdays also open for lunch.
Chiuso il lunedì.
I Fontana Rustico
Via Aldo Moro, 36 - Vesuvian sum, Naples
such. 081/3181500
