Solopizza, un pezzo di storia di Napoli fatto di ingredienti genuini, passione, tradizione e accoglienza, compie i suoi ‘primi’ quarant’anni. La pizzeria di via Medina 55 per celebrare questo traguardo si è fatta più bella: restyling del logo, nuovi colori blu e giallo e soprattutto nuove pizze accanto a quella “a ruota di carro” e a quelle della tradizione, firmate dal maestro pizzaiolo Ciro Buonomo.
Nasceva, dunque, quarant’anni fa a Napoli Solopizza, la prima catena di pizzerie in Italia. Un brand che ha fatto storia e che oggi continua con successo la sua attività fra tradizione e modernità. Dalle pizze classiche alla celebrativa ‘Solopizza 40’ con mozzarella di bufala, pomodorini del piennolo gialli e rossi, olio evo, basilico e provolone del Monaco. Fino al tocco di eccentricità della pizza “Social” ai 12 gusti: dodici fette, con sopra verdure, formaggi, latticini, l’impossibile insomma e uovo al centro, stile college americano.
A portare gli auguri del Sindaco e a festeggiare Solopizza anche l’Assessore alle politiche giovanili del Comune di Napoli Alessandra Clemente, che ha cenato con uno dei noti imprenditori fondatori del marchio Ermanno Farnioli. Sfogliando il menù fanno capolino anche pizze complesse e corpose, come la “Merenna napoletana”, una pizza ripiena di provolone del Monaco semi piccante, mozzarella e speck e poi “La profumata”, una margherita con rucola cotta, specialità della casa. Tra le pizze più gettonate anche la “Don Alfonso”, con un’ombra di pomodoro, provola, chiodini e salsiccia piccante, dedicata ad Alfonso Focaccio, anima del locale da 40 anni. La pizza fritta con scarola, provola, olive e capperi, il “tronchetto” con ripieno di ricotta e mozzarella e ricoperto di speak e provolone del Monaco. Per l’occasione il critico gastronomico Roberto Esse ha spiegato le peculiarità del Provolone del Monaco utilizzato dalla pizzeria e ha annunciato la consegna del diploma di fedeltà da parte del Consorzio.
“Una delle pizze intramontabili è anche la pizza a farfalla – spiega il direttore di sala Rocco Petrone – una pizza ripiena, che nei quattro angoli nasconde un cuore dolce amaro di friarielli e uno piccante di salsiccia e ricotta, al centro pomodorini e mozzarella, con una fetta di prosciutto per dare il tocco naturale di sale e di sapore ad ogni morso”.
Ad affiancare Buonomo nella Nuova Solopizza, ai fornelli c’è il cuoco Francesco Sarnelli, 50 anni. Cucina casalinga e napoletana. Anche per il menù “Nonsolopizza”, quello della trattoria, vince la semplicità: gli gnocchi alla sorrentina, gli ziti al ragù, i rigatoni alla Siciliana. Imperdibile il “cuoppo” di frittura bollente.
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