PIZZERIA I VESUVIANI
Pizza napoletana, Pizza in baking tin, pizza in shovel and tasting pizza: a very complex offer that of Pizzeria The Vesuvius of Cisterna Castle (municipality bordering Pomigliano d’Arco, less than 30 kilometers from Naples).
A proposal that represents a real journey into the universe of pizza.
HISTORY
The owners of this restaurant opened in 2018 they are the brothers Federico and Francesco De Maria, "Pizza makers from zero generations", to put it in their own words.
The first pizza chef, sommelier the second, in fact, they do not come from any family dedicated to the art of pizza making, but they built their own way, with study and work.
Federico De Maria approached the world of pizza in 2014 self-taught; soon piano, started studying, following the courses of Gabriele Bonci before and those ofAPI – Association of Italian Pizzerias of Angelo Iezzi poi, combining training with work in the bakery sector.
After experiences with several masters of white art including Massimo Bosco, Simone Padoan and Piergiorgio Giorilli, the decision to open his own pizzeria with his brother Francesco, with whom in the meantime he shared the path to become a sommelier.
THE LOCAL
Wide, modern, a huge counter at the entrance, two large rooms and a veranda for a total of 260 places, Pizzeria I Vesuviani obviously has the Neapolitan volcano as its symbol, Vesuvius, that adorns the walls (also with the verses of the poet Renato Fucini) and is the protagonist of the well-kept mise en place, with stylized volcano-shaped placemat and pretty tableware (a foresight previously practiced only by restaurants, but which is increasingly found also in pizzerias).
The restaurant also has parking on the same street.
Further note of merit: Pizzeria I Vesuviani is dog friendly.
THE PROPOSAL
The menu consists of several sections: traditional Neapolitan pizza, Pizza in baking tin (4 squares of pizza in Roman pan "our way"), pizza in pala (12 pieces of crispy pizza, for two or three people) and tasting pizza (pan pizza, 8 wedges of pizza with stone-ground grains from Campania and mother yeast).
The two Neapolitan and Roman schools coexist serenely side by side.
In addition to the styles, the doughs are also diversified, and they are all very light and very digestible: tra gli altri, with whole mother yeast, with corn with sea water, of Senatore Cappelli and Saragolla durum wheat.
Wide use of Slow Food Presidia and products with a designation of origin for topping. A praise in particular for the attention paid to extra virgin olive oil – essential ingredient often underestimated -, present here with an excellent selection.
The beverage section is also very rich, which includes soft drinks, birre artigianali, national and international wines, sparkling wines, amari, liqueurs and spirits. Many bubbles to match the creations of the house.
The prices are absolutely adequate to the offer: for example the daisy has a cost of 5 Euro, the marinara of 4,50.
Note in the margin: Federico De Maria is also the author of the buns of the well-known hamburger shop Da Gigione of Pomigliano d’Arco, a special product reserved exclusively.
THE TASTING
During a press dinner organized by the food and wine journalist Laura Gambacorta we were able to taste different preparations of the house.
The combinations:
We liked Pizzeria I Vesuviani for the varied offer that offers the possibility of choosing many different textures - from classic to crunchy, up to the super alveolate -, for the high quality ingredients (oils above all), for the young but highly trained team and also because it is dog friendly!
Make way for young people of good will and full speed ahead!
I Vesuviani Pizzeria
Via Madonnelle, 55 – Cisterna Castle, Naples
such. 081/3296996
www.facebook.com/pizzeriaivesuviani
Closed on Mondays.