Ciro Pellone
A neighbourhood pizzeria in the Loggetta quarter near the old Stadio San Paolo, opened by Ciro Pellone in 1984 after his own father trained at the Trianon, one of the postwar schools of Neapolitan pizza-making, and after an earlier family shop called Pellone on Via Nazionale. The dough is direct, given a twelve-hour leaven and not pushed to extreme hydration, and the family still works the oven together. Now Ciro's sons Marco and Antonio share the shift.
Why it is here
A neighbourhood pizzeria in the Loggetta quarter near the old Stadio San Paolo, opened by Ciro Pellone in 1984 after his own father trained at the Trianon, one of the postwar schools of Neapolitan pizza-making, and after an earlier family shop called Pellone on Via Nazionale. The dough is direct, given a twelve-hour leaven and not pushed to extreme hydration, and the family still works the oven together. Now Ciro's sons Marco and Antonio share the shift.