Antico Pizza

Antico- Italian for “Ancient,” descibes our preparation method dating back to the origin of Pizza Napoletana.Handmade by skilled Italian pizzaioli, with all-natural products from Napoli and Campania, the recipe has been perfected over many generations. It is unquestionably Verace Artigianale “True Artisan” as defined by the Napoletani traditions. Verace Pizza Napoletana Artiginale ~ “STG “ as originally made in Naples, Italy by Raffaelle Esposito circa 1889 and served to Queen Margherita.  There are strict guidelines (STG) in Italian Law as to what can be called Pizza and how it must be made. This is the Pizza style  that was introduced to America  by Gennaro Lombardi of Naples originally  to New York in 1905. Many famous Pizzerias have  spawned from there  to craft  Vera Pizza Napoletana. Ironically, these operators are not only still in business but usually have several-hour waits to get a table and are nationally famous. Making Pizza Napoletana in the Verace Artiginale (true Artisan) method requires a strict process and certain products only available in the Campania region of Southern Italy. The Savory crust is a result of hand kneaded dough crafted in small batches. Nothing added but the finest sea-salt, fresh water and a century of passion. Hand crushed, San Marzano D.O.P. tomatoes, fresh Mozzarella di Bufala from Campania and Extra Virgin Olive Oil  of the highest quality are the typical products good enough to top an Antico Pizza. Antico was inspired by a man’s journey to his Grandparents village just outside of Naples Italy, about 5 years ago. Giovanni Di Palma arrived in Cimiltie and Nola to make a family contribution to the famous Commune Basilica built in 300 A.D. where Felice and Louisa Di Palma were married, for its preservation efforts. It was there he met a bunch of men name Felice after the towns Patron Saint as was his Grandfather. He was given a private tour and prayed on the Tomb of San Felice where Pope John Paul had before. Above the Basilica sits the First Church Bell in the History of Christianity and it still rings each day at 6 o’clock. Felice was a baker/ Pizzaiolo and Lousia worked at the family Pasticerria ( in Nola) where they met before coming to New York in 1914. It was there Giovanni was introduced to Innocenzo Ambrosio the owner of Molino San Felice an ancient flour miller in our familys small village of Cimitile. After touring the facility “Cenzo and Giovanni “ went into the City of Naples to the most famous street for Pizza Napoletana , “Via Tribunali” in the Centro Storia neighborhood. It was at that Meeting, With Ernesto Cacciali and Dr. Clauido Ospite at Il Presidente Pizzeria , along with the owner of San Felice flour of his Grandfather’s village. Giovanni felt this was more than coincidence and from that day forward , Antico’s vision was born. Giovanni and his son Gianluigi , with the passion and Neapolitan pride like no other, have now made Antico and Pizza Napoletana has he enjoyed that day, now available to all.