PIZZERIA LUIGI CIPPITELLI
La Pizzeria Luigi Cippitelli è 100% Vesuvian.
Vesuviano the owner, Luigi Cippitelli, born in Ottaviano (town on the slopes of the volcanic mountain massif of Somma-Vesuvius).
Vesuvian recipes, popular ones, of peasant traditions, almost ended up in oblivion.
Vesuviani the ingredients used, including Piennolo tomatoes from Vesuvius DOP, Yellow cherry tomatoes from Vesuvius Giagiù, Vesuvius long pumpkin, Crumbled lard tarallo, pepper and almonds of Somma Vesuviana, Vesuvius extra virgin olive oil.
HISTORY
With his training as a cook and pastry chef, Luigi Cippitelli he is a real pizza chef.
After his experiences as assistant pastry chef and kitchen commis, met the art of pizza, deciding to hug her definitively, and bringing in it the skills acquired over time.
To characterize his career as a pizza maker, the search for products made by small artisans and the recovery of ancient local traditions.
The current pizzeria was opened in 2014.
THE LOCAL
The pizzeria has 72 seats divided into several rooms. Strong colors, many photographs on the walls.
The wood-burning oven is right at the entrance.
At the top of the room, the large fully equipped kitchen.
There is great attention to the theme of containment of the environmental impact: the placemats are made with recycled paper and fruit residues, and produced with energy from renewable sources.
THE PROPOSAL
In the menu, many local ingredients and traditional peasant recipes revisited.
Cippitelli's dough is truly Neapolitan, often used as a base for elaborate condiments in the kitchen.
Another characterizing theme is that of reuse: from the leftover dough loaves, baked with the oven off the next day, bread is made, and stale bread crumbs are used for original preparations. This breadcrumbs indeed, as well as being used for breading, it even turns into tagliolini (used for a tasty timbale of pasta) or in shortcrust pastry for desserts!
In carta: Fried treats, Montanare del Vesuvio and Pizzas del Vesuvio with products from companies of the Vesuvius National Park, Classic Pizzas, Fried or baked calzones, Sweet delights (The cakes of bread and del “reuse” peasant by Luigi Cippitelli), Italian craft beers in bottles, Vesuvius wines by the glass and by the bottle.
The specialty of the house is the Gran Cono "’ A vocca r’o Vesuvio " (The mouth of Vesuvius), the fried half calzone by Luigi Cippitelli dedicated to the Neapolitan volcano.
THE TASTING
During the Press Dinner organized by the Event Manager Laura Gambacorta, we were able to taste some of the highlights of the pizzeria.
Gran Cono "’ A vocca r’o Vesuvio ": Golden half calzoncino in high oleic sunflower oil on crumbs of dehydrated black olives from Vesuvius, stuffed with ricotta di fuscella flavored with freshly ground black pepper, garnished with classic Neapolitan ragù, evo oil from Vesuvius and basil leaf.
The truncated toe of the shorts placed vertically recalls the crater of Vesuvius, while the dripping ragù simulates the lava flow.
Luigi Cippitelli has also kindly created a meat free version for vegetarians.
Timballetto at “Panpizza” (Stale bread obtained from the reuse of dough loaves): Timbale of handmade “Panpizza” tagliolini tied with artisan bechamel sauce and stuffed with a heart of minced Scottona meat (Bifulco selection) and centogiorni peas (presidio Slow food), breaded with “Panpizza” breadcrumbs and golden in high oleic sunflower oil. Served on a bed of smoked provola sauce flavored with semidry Piennolo del Vesuvio DOP tomatoes and wild oregano and garnished with Provolone del Monaco DOP fondue.
A reinterpretation of the Neapolitan omelette, a surprising and ingenious reuse plate.
Montanara Vesuviana: Golden dough disc in high oleic sunflower oil, garnished and baked with sautéed "pacchetelle" of piennolo del Vesuvio DOP tomatoes preserved "a piennolo" and buffalo mozzarella from Campania DOP. Finished when it comes out of the oven with flakes of provolone del Monaco DOP, evo oil from Vesuvius and basil.
Pig of Vesuvius: Disc of dough baked with Vesuvian Pulled pork prepared with pork shoulder (Bifulco selection) braised with red Lacryma Christi from Vesuvius and traditional Campania natural spices, smoked provolone and spring onion from Agro Nocerino PDO, caramelized in raw cane sugar. Garnished after leaving the oven with "pacchetelle" of semi-dry Piennolo del Vesuvio DOP tomatoes, erba cipollina, aged Parmigiano Reggiano DOP fondue 30 months and extra virgin olive oil from Vesuvius.
Pulled pork is cooked in the slow cooker, with a slow cooking at a constant temperature.
Genovesuviana: Disc of dough baked with onion sauce shaded with Catalan wine, beef stew prepared with beef stew (Bifulco selection) vegetable broth and natural aromas of Campania tradition, mozzarella and pieces of potatoes with peel stewed in the oven with red beer and fresh rosemary. Garnished after leaving the oven with aged Parmigiano Reggiano DOP fondue 30 and evo oil from Vesuvius.
Here the traditional Neapolitan Genoese becomes pop thanks to the use of Catalanesca.
Panpastiera of "Panpizza" (Stale bread obtained from the reuse of dough loaves): Shortcrust pastry with grated "Panpizza" crust and chopped toasted hazelnuts, filled with "Panpizza" crumb milk cream flavored with orange blossom extract, and orange peel.
This very personal version of the pastiera is made entirely with reused bread: the shortcrust pastry is made with breadcrumbs and hazelnuts, while the cream is prepared with the crumb.
There is no cooked wheat or ricotta, nor the candied fruit present in the historical recipe. But it is a virtuous example of the fight against food waste.
Among the wines for tasting, Catalan 36 vintage classic method sparkling wine from Catalanesca 36 months BRUT - Cantina Monte Somma Vesuvio; Christ's Tears of Vesuvius rosso Doc 2017 – Villa Dora; Trocla's Tears of Christ Doc del Vesuvius rosso 2020 - Cantina Monte Somma Vesuvio; Torre Merlata Passito di Catalanesca del Monte Somma Igp 2019 - Cantina Monte Somma Vesuvio.
Pizzeria Luigi Cippitelli
Via Astalonga, 36 – San Giuseppe Vesuviano, Naples
such. 081/5295302
https://pizzeria-luigi-cippitelli.business.site/