Browsing by Category: Naples & Campania


For centuries, pizza in Naples – indeed, across Italy – was meant to be a cheap fast food. It became such an ubiquitous phenomenon that many pizzerie have managed to skate by on sub-par ingredients, quick doughs and low-quality toppings. Only recently has pizza in Naples and beyond entered a new era. Call it third-wave pizza, a movement that celebrates raw materials, gives supreme attention to fermentation, and restores dignity to the craft. I share the whole story with Australian Gourmet Traveller in their annual Italy issue, on newsstands now, and available online here.



Speeding down the A1, the Italian traffic artery playfully dubbed “The Motorway of the Sun”, we exited at Santa Maria Capua Vetere, slowing our pace to navigate the series of increasingly curvy roads that led to our destination, Agriturismo Le Campestre, an agriturismo buried deep inside Campania’s Alto Casertano (more…)

In the latest installment of Ali Rosen’s Potluck Video series, Jim Lahey of Sullivan Street Bakery and I talk about a few (of many) common pizza styles.


Competition among Naples’ historic pizzerias is fierce and for decades, institutions have reigned, attracting loyal admirers with their cheap pies and no frills atmosphere. But recently, the preeminence of the city’s long established pizza joints is being challenged by a new crop of pizzerias seeking to transform the humble native dish into a gourmet product crafted with top notch ingredients. I traveled to Naples for the NYT to explore the city’s new school pizzeria 50 Kalò, where tradition and inovation dwell in delicious harmony. The whole story is online and in this weekend’s paper.

franco pepe ceci onion

Last month, my friend and illustrious colleague Andrew Sessa and I embarked on the dreamiest assignment in the land. We spent 48 hours eating in the best pizzerias in and around Naples. Read all about our carb-tastic 20-pizza journey in the Houston Chronicle (full article here) for the scoop on where to find (more…)