There are many pizzerias in town, yet just a few them, know really how to make a pizza. One of them is Pizzeria Sorbillo. In fact, yesterday evening, on of the top hollywood actors Ben Stiller was live at Gino & Toto Sorbillo Bros in Via dei Tribunali within the “Sala ai 4 Tavoli”. The news has been kept top secret by Gino Sorbillo who already knew that Ben Stiller would have come to his pizzeria. There is nothing better to enjoy a pizza in Napoli, then to choose a simple basic Margherita. In fact, Ben Stiller choice has fallen for a classic Pizza Margherita made with Bilogic flour, San Marzano Tomatoes, Eco Bio Olive Oil with basil.
Napoli is the city where pizza was born; everybody nowadays knows how a pizza is made, yet only a few of pizza chefs know how to make an incredible pizza. The one, that even after a long time you can still feel it all over your senses. Within the last years the Neapolitan neighborhood, named Sanità has regenerated itself and today, it is one of the main tourist stops within the city center of Napoli. Among them, there is Ciro Oliva’s pizzeria. Born as a family activity, is today one of the most researched pizzerias in town, if not the best one.
If you are in the neighborhood you can not miss it, people wait in the queue to get a seat in order to taste the exclusivity of what Ciro Oliva has put down and mixed within the years. The first time we met Ciro Oliva, what surprised us was his simplicity of being able to speak and interact with anyone. He is truly the host man and will do anything to make you feel comfortable as you would be sitting at home. His kindness and his special, simple pizza with high-quality ingredients make these experience untouchable.This year the Gambero Rosso has awarded Ciro Oliva to run the best Neapolitan Pizzeria in Italy.
Starting from November, you are able to taste the new winter menù, that was presented last month in Milan; last but not least he came up with an unbelievable idea of making your journey within the pizzeria extraordinary; you don’t need to get only one type of pizza, but you can choose to try a mix of pizzas, presented one after the other as you would be in three star Michelin Restaurant; What to try at Concettina tre Santi? Everything! But we strongly advise, to go down with the tasting menù in order to touch the paradise for a second and get back on Earth once your bill is paid.
Gigione is a successful family business story within the Province of Napoli. The idea around it is quite simple: making sandwiches with the family’s butcher quality meat which is selected and processed by Luigi along with Antonietta’srecipes, using the perfect ingredients, to make the best Hamburgers you would ever eat within the Province of Napoli. Two locations both situated in Pomigliano D’Arco, with top new concepts. This winter the “Cariulo” family ( the owners of “Da Gigione“) have decided to bring into challenge new ideas of food pairing. The first is getting the best Pizzerias in town and transforming the best pizzas into Hamburgers, while the second one is the introduction of the new cocktail list that will perfectly match every single hamburger you will choose.
Bringing pizza taste into hamburgers is an idea that the Cariulo brothers had in mind, for quite a long time. The menù is inspired by four Neapolitan Pizzerias: Ciro Salvo, Gino Sorbillo, Francesco and Salvatore Salvo and Francesco Martucci. These pizza chefs have seen their pizzas being transformed into sandwiches. “For every sandwich – we continue – we studied the form and texture of the bread, the meat, the hamburger size and the right combination of ingredients trying to preserve the balance of taste that inspired us.Each of the involved pizzas is an icon of quality pizza, and it is thanks to the five pizza chefs that made this project possible.”
The new limited edition menù at “Da Gigione” brings together four pizzas: the famous Alleanza pizza by 50 Kalò,Zia Esterina by Sorbillo, the n’duja & Verzin by the Salvo brothers and Giulia by Francesco Martucci. The hamburgers will be avaliable only for a limited edition time, this is why all you need to do is grab a car, a train and try the new menù. Enjoy it.
This morning a new type of conference will take place at the Napoli Città della Scienza in collaboration with La Fondazione Idis Città della Scienza e il Consorzio Pasta di Gragnano Igp. Together they will present the new three year plan, to challenge together the Region and the Campanian land. The programme aims to promote the Gragnano pasta Igp within the Gnam Village project already presented in Gragnano last June. The presentation will be held by Giuseppe Di Martino, Gianfranco Nappi, Alfonso Iaccarino and Maurizio Cortese.