SIMONE CIANCIO EXPERIENCE, The evolution of the Pizzeria de ’Fielele al Vomero
News at home Of Son: the Vomerese pizzeria in Largo Antignano, second headquarters of the historic Forcella brand, it sheds its skin and becomes Simone Ciancio Experience.
Simone Ciancio
HISTORY
Antica De' Figliole Pizzeria it has a history of more than a hundred years: in fact, its origins date back to 1860. A story that sees the passion of a family intertwined, that of Apetino, always at the head of the business, and the city's gastronomic symbol, the fried pizza.
Nel 2017 the opening of the headquarters in the Vomero district, thanks to Patrizia Apetino (grandson of the founder, grandfather Gennaro) e suo marito Simone Ciancio, with a slightly broader formula than that of the historic centre: not just fried pizza, but also traditional fries and some desserts.
A luglio 2025, la svolta (o meglio, evolution) of the hilly area: new course, with a differentiated offer that also includes classic pizzeria and trattoria, and new name, Simone Ciancio Experience; a project born in collaboration with the communication expert Vincenzo Castaldi.
The new generation also contributes to the business, the three children of Patrizia and Simone: Anna, Gennaro and Alessandra Ciancio. At the same time, Patrizia Apetino also continues to work at the “Figliole” in Forcella a couple of times a week, to support the family.
The Ciancio family: Alessandra and Simone Ciancio, Patrizia Apetino, Anna and Gennaro Ciancio.
SIMONE CIANCIO EXPERIENCE, THE LOCAL
Crossing Largo Antignano, an illuminated sign stands out on a wall: “Happiness exists: it's 'fried pizza'.
It is therefore easy to locate the place, whose seats are entirely on the street. Circa 70 the covers, which they should move on to 90 in a short time.
Inside of, the fryer kitchen and the gas oven for round pizzas.
Simone Ciancio Experience, the sign outside
SIMONE CIANCIO EXPERIENCE, THE PROPOSAL
Fried pizza always remains the central heart of the proposal, to which the classic Neapolitan baked pizza was added, the steam pan and some traditional Neapolitan dishes such as the inevitable Scarriello, Genoese and parmesan.
The doughs made by Simone Ciancio differ based on the type of pizza and its cooking.
For baked pizza, a direct dough without biga is used prepared with a mix of strong 300W type flour 1 (to give flavor and aroma) plus a small amount of type 0; the leavening is at least 36 ore.
On the contrary, flour is used for fried pizza 00 with a small percentage of type 1, with hydration al 70% to give lightness to the final product.
The cellar is dedicated to “few wines, ma buoni”, con circa 20 etichette.
Montanara in preparation
THE TASTING
On the occasion of the presentation to the press organized by the journalist Federica Riccio we were able to carry out a "transversal" tasting of the entire menu.
To open the path, Neapolitan fried foods (in miniature format), potato croquettes and pasta omelettes in various flavours: classica, at Nerano, cacio e pepe, lime and pink pepper. Tasty and with a nice crunchy breading.
Neapolitan fried foods
The “chef's pan”, steamed and baked in a static oven, it is seasoned with shredded buffalo meat, dried cherry tomato, anchovy and lemon zest.
In addition to classic pizzas, among the Specials there is the Sant'Antonio pizza, a marinara with hand-crushed peeled tomatoes and slices of spicy salami.
Chef's pan: stracciata di bufala, dried cherry tomato, anchovy and lemon zest
The queens of the house, fried pizzas, they are offered both in the classic version with the filling inside and in the mountain version. As soon as they come out of the boiling oil they give a very spectacular wow effect!
Fried pizza
The inside of the fried pizza
Mountain
From the trattoria side, paccheri with cherry tomatoes and green chillies and pasta and potatoes enriched with a parmesan wafer.
Paccheri with cherry tomatoes and green chillies
Pasta e patate
The Ciancio family's service dispenses smiles and kindness.
Authentic flavors, great choice, courtesy and a very small bill: there are many reasons to stop here at the Apetino-Ciancio house.
Simone Ciancio and Patrizia Apetino
Simone Ciancio Experience
Largo Antignano, 8/9/10 - Naples
such. 081/5565295
www.facebook.com/simoneciancioexperience
drive.google.com/file/d/1Cn0eRw0gXFcvPf_wMzDDYZz3-luXGNl-/view
Open Tuesday to Saturday for lunch and dinner.
Sunday and Monday open for dinner.
