Antico - Italian for “Ancient,” describes 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Verace Pizza Napoletana Artiginale ~ “STG “ as originally made in Naples, Italy by Raffaelle Esposito circa 1889 and served to Queen Margherita.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 pizza is lightly charred in ovens built from Refractory Sorrento Stone, designed to perfectly distribute the 900 degree heat generated by our select hardwoods. Our 3 Grande Forni (ovens) were hand made In Naples and shipped by sea and weigh over 10,000 lbs each. The world famous Acunto ovens are the same oven in Naples most famous Pizzeria such as Brandi where Rafaelle Esposito made the first Magherita Pizza for the Queen. The intense heat is contained by ancient Santa Maria brick and Volcanic Rock from Mt. Vesuivius is underlaid beneath the cooking chamber. We hand pick our San Marzano D.O.P and Pomodorini tomatoes form the best farm of the Sarno Valley in Campania. We use only Fresh Mozzarella di Bufala on each Pizza as well as Fior di Latta Mozzarella which we bring by Air each week form Naples … Fresh!
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 family’s 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 as he enjoyed that day, now available to all.
Maestro Pizzaiolo Giovanni Di Palma has been annointed Ambasciatore of the prestigious Margherita Regina Associazione of Napoli, and he has committed to attach his family lineage, train and oversee the daily operations of the Brand and production. The Margherita Regina Associazione of Napoli, highly endorse our Pizza of only a select few outside of Naples as Verace Pizza Napoletana Artiginale. Namely, Sig. Ernesto Cacciali who was requested to prepare Pizza for Pope John Paul, President Bill Clinton for the G7 Summit, and some of the 2006 World Cup Champion Azzuri Team has personally mentored Giovanni and signed his certification documents. Giovanni has worked and trained with the Maestro’s of Italy in Naples, Salerno and in Rome with Italy’s largest Flour Miller.
The restaurant does not take reservations so we will do our best to sit together. I'm not putting a limit on the number of people who can attend. Start time is 6:00 but get here when you can.