Pizzeria
Cafasso
A Fuorigrotta pizzeria whose founding name, Capasso, became Cafasso for the whole family after a registry clerk's transcription error. Today's dough is a blend of four flour types (grade 0 and 00) with a small amount of yeast, left to leaven 13-14 hours, worked by grandson Stefano who took over from his father Ugo.
Why it is here
A Fuorigrotta pizzeria whose founding name, Capasso, became Cafasso for the whole family after a registry clerk's transcription error. Today's dough is a blend of four flour types (grade 0 and 00) with a small amount of yeast, left to leaven 13-14 hours, worked by grandson Stefano who took over from his father Ugo.
What to order
Margherita; ripieno di scarola
What we looked at
Blend of four flour types (grade 0 and 00), 13-14 hour leavenFamily name changed by a registry error, three generations later still the shop's nameSmall, low-cornicione disc, described as fragrant and soft after baking