It’s no secret that natural fresh ingredients are the key to any great meal, and Michele knew this. That’s why five generations later, the Condurro family still follows their founder’s instructions: “There are only two types of Neapolitan Pizza, the “Marinara” and the “Margherita”; and no junk should be used in making the pizza that could alter its world famous genuineness and taste”. Couple these fresh ingredients with the family’s original perfected way of leavening the dough and a traditional wood oven; and you’ve got the perfect Neapolitan pizza. A crust that’s the just the right amount of airy, with crisp edges, and a genuine wood fired oven toasty-ness offsets the limpness of the sauce soaked central pie portion. Your only additional option here is to double the mozzarella, which makes for one messy pie as they are using fresh buffalo mozzarella.
This pizza was amazing, to say the least. And for Damany and I, was just a lucky find. While our intention was to go to Napoli, the home of pizza, to eat just that, we hadn’t really done any research into what specific place we should eat at. Wandering the blocks around our hotel, we came to Via Cesare Sersale and looked from one side of the street to the other, contemplating which pizzeria we should enter. Damany made the winning choice. As we sat to eat, I noticed the newspaper clippings all over. “Oprah has been here,” I exclaimed, “and Liz Gilbert!” Apparently the eatery has been in this location since 1930 and has been described by journalists as “the sacred temple of pizza”. You know that part in Eat Pray Love when Liz says she thinks she’s having a relationship with her pizza? Yeah, that’s here.
We had no way of knowing that we would go through 3 pies when we walked through those doors, both of us being people who never finish the last slice. But damn, those pizzas were good, and we had to try one of each (even the extra mozz). I keep dreaming of it, you will too.
Via Cesare Sersale, 1
80139 Naples, Italy