Antonio Caiazza opened his ‘Napoli 1820’ after taking over a preexisting restaurant, but without breaking its continuity. His restaurant is ideally dedicated to Ferdinand I of Bourbon, a lover of taverns and simple cuisine and turns out pizzas completely focused on the search for the perfect ingredient, but also sea dishes.
Maneuvering skillfully between different gastronomic styles, here is what our artisan of Via Gramsci in Naples tells us of his Napoli Pizza Village 2017.
– What specialties are you going to show on the Lungomare Caracciolo waterfront?
My special pizza is exactly the Napoli 1820 – with buffalo ricotta, shavings of parmesans, provola cheese from Agerola and tomato – which fully represents the philosophy of my restaurant.
– Which tomato you will use for your pizza Napoli 1820?
Yellow datterini tomatoes and San Marzano tomatoes.
– Why did you choose this pizza to represent you at NPV?
I chose Napoli 1820 because it is one of the most popular specialties of my menu and I hope to make it known to the many pizza lovers who appreciate the choice of ingredients of excellence that has always been the founding basis of the philosophy of my restaurant.
– What do you expect from the Caputo Napoli Pizza Village 2017?
The Napoli Pizza Village is most important pizza showcase in the world. This is the fourth time that I take part in it and I hope that this edition will be the richest of friends ever!
