Pizza for Pranzo, Maestri Pizzaioli, Secondigliano (Na)

 

Though many in Campania enjoy going out to a pizzeria in the evening, I have always preferred a pizza for pranzo.  A pizza for lunch. I mean, I need to go when and where the pizza is good, where I feel relaxed, where I feel at home.  And though there are numerous guide books, lists and classifications on where to find the best pizzeria, I tend to ignore those.  Pizza is personal. I refer to ask a friend or two their opinion, and then check it out for myself.  That is how I found Maestri Pizzaioli.

Maestri Pizzaioli is a pizzeria nestled in a one way street  in Secondigliano (Na).  It has been serving pizzas to the neighborhood (and beyond) since 1955.  On my first visit - I've been several times in the last few months - I had a little difficulty parking.  Then I got up the nerve, and parked Neapolitan style.  Maybe you get the picture.  

The moment I entered I felt a casa.  I quickly glanced around. checking out the dining room.  Absorbing everything.  The photos on the walls, the trophies, the newspaper articles.  The conversations of diners at the tables nearby, the warmth of the pizza oven, the aroma of pizzas baking in the wood burning oven.  

Gaetano and Enzo Abbate

Behind the banco was Vincenzo Abbate aka Enzo, who along with his brother, Gaetano, are the second generation of pizzaioli. I quickly introduced myself and was directed to a table in the corner.  Perfect!  That way I could check out everything.

Enzo Abbate

A table in the corner has been my spot on my visits over the next few months.  A table where I tried several of the Abbate pizzas, which can be baked the classic way, or int o rutiello, which in dialect means in a deep dish.  

So, let's take a look at some of Abbate's pizzas that I tried - Abbate giving me the chance to enjoy 2 pizzas in one.

 Like this one, er, two.  on the left, the profumata.  Profumata, fragrant - with octopus, tomato sauce and fresh garlic.

On the right side - a margherita pizza made with red and yellow piennolo tomatoes.

Here's another 50/50 white pizza.

This time, let start on the right - with a 4 formaggi - 4 cheesy cheeses.

Then on the left, a white izza with porcini mushrooms and cicoli (pressed fatty pork).

Scrolling their menu, and also their FB page, it is hard not to be think/dream about what I will order on my next visit. My next pizza per pranzo at Maestri Pizzaioli.

 

 I need to go when and where the pizza is good, where I feel relaxed, where I feel at home.  

Nailed it!