Share to Facebook Share to Twitter Share to Linkedin In Naples, pizza is a serious business. The birthplace of pizza, the city boasts 8,200 pizzerias and the “art of Neapolitan pizza making” has even achieved UNESCO Intangible World Heritage Status. Here, pizza is more than a gastronomic experience — it’s cultural heritage, identity, community.
Pizza is treated with a reverence that approaches religion, and safeguarding this art is of paramount importance. Pizza Margherita Roberto Salomone There are many excellent pizzaioli in Naples, but one young pizzamaker stands out from the crowd. Ciro Oliva, the powerhouse behind Concettina ai Tre Santi , is an innovator who put his neighborhood, Rione Sanità, on the map.
At age 18 he took over his family’s pizzeria, a 4 th -generation enterprise named after his great-grandmother Concettina, and quickly built a reputation for serving Neapolitan pizza with a twist. The secret is simple: focus on quality ingredients, achieve simplicity to perfection, build an authentic brand and give all your guests the celebrity treatment. His vision has paid off.
Over the past decade as Naples’ reputation has soared, Concettina has become the go-to pizzeria for locals and visitors alike, a shining example of how modernity and tradition can co-exist to deliver an exceptional product and experience. Ciro Oliva with his father Antonio in Capri. Roberto Salomone This summer, Ciro has expanded his area of influence with a new pizzeria in Capri,.