Thirty ovens will light their fires On October 6th and 7th, in the midst of Columbus Day week, in New York for the Napoli Pizza Village. The great event that has just concluded its doors with a huge success of the public, one million attendance, thus launches an internationalization project by making its first official appearance abroad in the other world capital of pizza, New York. The 1st New York Pizza Festival, is proposed as an opportunity for the different styles of pizza to meet, the Neapolitan one which is obviously spreading in the Big Apple and those of the New York Style and Chicago Style. A real party in one of the most Italian neighborhoods of the city, the setting for the event will, in fact, be the Belmont Business Improvement District, in the Bronx, for an international event that will see the participation of the most renowned American pizza chefs, numerous testimonials of world food and, above all, the most renowned Neapolitan Master Pizza Chefs protagonists of the Napoli Pizza Village, a real "Dream Team" with some of the best-known icons and recognized in the world: Brandi, Trianon, Concettina ai Tre Santi, Sorbillo, Vesi, Rossopomodoro, Fratelli Salvo and Porzio. Master pizza makers and pizzerias who have written the history of the dish that probably represents us more than any other in the world.
Brandi, more than a pizzeria, an institution, the birthplace, the birthplace of pizza. Right between Brandi's walls, in Salita S. Anna di Palazzo, near Piazza del Plebiscito, basil, mozzarella and tomato were used for the first time to give the tricolor effect to a special pizza that was offered to Queen Margherita. Trianon, founded in 1923, which inherited its name from the homonymous theater, the Trianon, which for years was the place where the best artists of the Neapolitan and Italian theater scene performed. Vesi, which since 1921 has handed down the art of making pizza from generation to generation, always guaranteeing the same care and never going backwards on the choice of products, without ever losing touch with tradition and guaranteeing full customer satisfaction. Concettina ai Tre Santi, built in 1951 next to the votive aedicule of three saints, in the heart of the health sector, where fried pizzas were baked with joy and dedication throughout the district. Rossopomodoro, which has been bringing a bit of Naples to the whole world for twenty years, making Neapolitan artisan pizza with long leavening possible to be enjoyed in more than a hundred locations, from northern to southern Italy, up to Nice, London, Sao Paulo, Reykjavik, Jeddah , New York and many other cities. Salvo, with an in-depth technical culture, combined with enthusiasm for his work, is the basis of the experience that the Salvo family has been handed down for generations. The pizzeria is among the best known of the entire national food and wine scene, recently awarded as the third best pizzeria in the world in the TOP50 Pizza ranking. Porzio, with long and double leavening doughs, traditional and alternative, with whole grains or gluten-free for celiacs.
The delegation of pizza makers who will leave from Naples to represent the Neapolitan and Italian tradition to "challenge" the American pizza makers at home, has decided to bring with them Ferrarini cooked ham and spicy salami (Rosetta Spicy) specially designed for the American market and particularly appreciated by consumers especially on pizza. They will then 2 Ferrarini gourmet pizzas present in the menu of the area dedicated to Neapolitan pizza within the village.
Ferrarini, historic brand that in 1956 was the first Italian company to introduce cooked ham without added polyphosphates and gluten-free on the market, is present in the United States since the early 2000s. Through its branch in New Jersey, it distributes in quality catering and specialized gastronomy chains, including Eataly, in addition to its cooked ham, the symbolic products of Made in Italy: from Parma Ham to the various delicatessen specialties, Salami and Mortadella, accompanied by the products of the Ferrarini farm, such as Parmigiano Reggiano and Non-GMO Butter and Balsamic Vinegar of Modena IGP, all rigorously imported directly from the Ferrarini factories in Italy.
“We are happy and proud - declares Claudio Sebillo, organizer of the Napoli Pizza Village - to be able to face the American experience together with another excellence of our country. Even more abroad, it is important to team up for the promotion and defense of Made in Italy. The excellent result of the partnership born in Naples has comforted us and, above all, has urged us to continue a path which, we trust, will be long-lasting and will see the Napoli Pizza Village and the Ferrarini brand present throughout the world".
The stop in New York will be only the first of a long journey that will see the Napoli Pizza Village go beyond national borders as an ambassador of our pizza for a promotion project in Europe and the Far East.
