Like being in New York or Italy. Absolutely true Italian Pizza.More details
Luigi Esposito - How it began….. Luigi Esposito owner and pizza chef of Via Napoli Pizzeria, born in Naples to Vincenzo and Elena Esposito, Luigi is a descendent of passionate pizzaioli . From the age of 8 he followed his grandparents around the streets of Naples selling pagniottiello, and freshly made pizza fritta covered by a blanket in a pram on the side of the streets, that’s when he knew he had the gift, his passion for pizza began. At 15 he was part of the Associazione Verace Pizza Napoletana" ("True Neapolitan Pizza Association"), which was founded in 1984 and has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven at 485°C for no more than 60 to 90 seconds; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli — the pizza makers — make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. The association also selects pizzerias all around the world to produce and spread the verace pizza napoletana philosophy and method. Luigi began working in the most famous pizzerias in Naples and all over Europe, gaining as much experience possible. The pizza bases in Naples are soft and pliable. In Rome they prefer a thin and crispy base. The Neapolitans take their pizza very seriously, they consider there to be only two true pizzas the marinara and the margherita The Marinara is the older of the two and has a topping of tomato, oregano, garlic and extra virgin olive oil. It is named “Marinara” not because it has seafood on it (it doesn't) but because it was the food prepared by "la marinara", the seaman's wife, for her seafaring husband when he returned from fishing trips in the Bay of Naples. The Margherita, topped with modest amounts of tomato sauce, mozzarella cheese and fresh basil is widely attributed to pizza chef Raffaele Esposito. Esposito worked at the “Pizzeria Brandi." In 1889, he baked three different pizzas for the visit of King Umberto 1 and Queen Margherita of Savoy. The Queen's favourite was a pizza evoking the colours of the Italian flag — green (basil leaves), white (mozzarella), and red (tomatoes). This combination was named Pizza Margherita in her honour. Luigi Esposito came to Sydney from Naples 4 years ago, with the intention to experience yet another country and with a dream to open his own pizzeria. His love and passion for pizza’s now matched with a desire to provide them at his own establishment, was astounding, his enthusiasm spread to all who spoke to him. After many years of searching Luigi finally found the perfect location…Lane Cove, his dream has finally begun……….