T he first real “tomato and mozzarella” pizza dates back to the mid-1800s, but the official recognition and approval as a specific product of deserved value dates back to 1889, on the occasion of the visit to Naples of the sovereigns of Italy King Umberto I and the Queen Daisy. The story tells us that Raffaele Esposito, the best chef of the time, created for the occasion an extraordinary pizza “tomato, mozzarella and basil” whose colors deliberately recalled the colors of the Italian flag. The pizza was called Margherita. and dedicated to the Queen.Today pizza is pure science, where the research and the mixing of the different flours gives life to a light, tasty and fragrant dough.Today the art of the Neapolitan ‘pizzaiuolo’ (pizza master chef) is a World Heritage!
Unesco‘s 12th Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage responded positively to Italy’s submission, since flipping the dough, topping it and baking it in a wood-fired oven is part of the country’s cultural and gastronomic tradition. The master pizza chef takes care of his preparation with a maniacal attention, conditioning his life to the rhythms that the processing, leavening and handling required by the dough.
Acunzo is a historical pizzeria since 1964, located in the posh area of Vomero, in Naples.
The menu is divided in 3 sections: Classic, Special, Gourmet. A celebration that spans from the classic pizzas made with the original ingredients to the newest innovative and elaborated versions.The slow leavening of the dough for over 12 hours, is one of the strengths of this place that was among the first to join the traditional pizzas some more innovative creations, the result of hybridization of the pizza with the vegetable side dishes of the kitchen Neapolitan house such as friarielli, peperoni, and that has been able to gain for this reason the appreciation of the Vomero people.
Acunzo is part of Naples history, simply mentioning its iconic Pulcinella 1969 (the traditional Neapolitan puppet) boasting mezzanelli pasta with meat sauce ,bufala mozzarella, ricotta cream, mushrooms, eggs, ham, 24 months old parmesan cheese and creole pepper.
II was curious about the attuali ( contemporary) pizzas, so I tasted (and loved) the SVB with local salsiccia, seasonable greens, burrata cheese from Andria in a soft cornice , compact and crispy.FinallyI had to try the Acunzo hit: their pizza e pasta, stuffed with a succulent mix of pasta, cheese, tomato sauce.eggs and basil.
A great full meaI, I must say !
The list is enormous and tempting… a good reason to go back!