Cetarese, Fiorilla, and Nerano: there's a pizzeria in Salerno that tells the story of the area through its pizzas
Montanarina and Crocchettone: What to Try Before Pizza
2Piennolo, Salina capers, and Nubia garlic: what's in Capperi che Pizza!'s pizzas?
3Not just pizza: in Salerno, calzones, spaghetti with anchovies and vegan dishes are coming to the table
Flours, cured meats and cheeses: on 5 and 6 October the Acciaio family brings together producers
Salerno truly stretches out on the sea, implying that it's not the sea that laps at it, but rather the city that gently caresses it. The busy port, with its heavy cargo traffic and growing cruise ship traffic, is on the northern edge, where the Amalfi Coast begins. The city's waterfront, among the most beautiful on the Tyrrhenian Sea, is a must-see for locals and tourists alike. And then, outside the heart of the city, on the southern outskirts, where the coast already seems to reach toward the magical Cilento, the waterfront heads toward Paestum. And right on the corner of this beautiful and flowing coastal road is "Capperi che Pizza!", a restaurant of remarkable aesthetic value. The outdoor area offers convenient parking, and the infinity pool, resembling a swimming pool, surrounds the outdoor tables. The interior rooms are cheerfully colorful: colorful walls, vibrant Vietri ceramics, charming tables and chairs, and assured functionality yet cheerfully comfortable. A triumph, in short, of cheerful Mediterranean sunshine. The genuine and substantial attention to sustainability, never just a superficial one, is commendable.
What better way to begin a meal that promises to be both sumptuous and delicious than with a Montanarina Classica!? Its exquisite flavor is enhanced by the exquisite addition of the Piennolo del Vesuvio DOP tomato, placed atop like a cardinal's ring. Of note, given the extensive expertise of the owners, the Acciaio family, is the beer selection. Generous sips of Riegele Privat, a Bavarian lager, punctuate the courses.
Unmissable, all substance and no frills, the Classic Potato Crocchettone: a voluptuous embrace of flavorful potatoes with fiordilatte cheese, delightful in texture and flavor. The delicately tying bond is the 24-month Parmigiano-Reggiano DOP.
Piennolo, Salina capers, and Nubian garlic: what's in Capperi che Pizza!'s pizzas?
A deliciously successful warm-up, in cheerful conviviality, with our senses alert, let's begin with the pizzas! And could we ever pass up the eponymous pizza? Here it is, bold with its colorful toppings and emanating aromas, the Capperi che Pizza!, simply exquisite!
A bold statement: among the best pizzas I've ever tasted! The tomatoes are Piennolo del Vesuvio DOP, the capers are from Salina, a Slow Food Presidium, the garlic, also a Slow Food Presidium, is from Nubia, and the extra virgin olive oil is Pregio Campania IGP.
Small slices, but not so small (!), of the pizzeria's other signature pizzas. We particularly recommend the "Fiorilla," with zucchini blossoms and Ricotta di Bufala Campana DOP, and the "Nerano," with creamed zucchini and shavings of Provolone del Monaco DOP. Finally, a tribute to the sea that laps the pizzeria and the nearby village of Cetara on the Amalfi Coast, the "Cetarese": a white pizza with all the toppings made with raw ingredients—basically, a pizza bordering on focaccia. And what toppings (!): tuna fillets, salt-cured anchovies, mackerel fillets, Mozzarella di Bufala Campana DOP, Corbarino tomatoes, Salina oregano, and Pregio Campania IGP extra virgin olive oil.
Not just pizza: in Salerno, calzones, spaghetti with anchovies and vegan dishes are coming to the table.
Calzones and vegan pizzas are also on the menu. The offerings don't end with pizzas, which are especially popular this season; salads are also available. Among the impeccably crafted first courses, spaghetti with fresh anchovies is delicious! The desserts are excellent.
Flours, cured meats and cheeses: on October 5th and 6th the Acciaio family brings together producers
One—let's take the liberty of calling it that—side note. The Acciaio family also has a business supplying products to restaurants, particularly pizzerias. This means that this "Capperi che Pizza!" in Salerno sometimes doubles as a sort of open house for their fellow pizza makers and restaurateurs.
On October 5th and 6th, producers of flour, oil, cured meats, and cheeses will meet for the food sector, and producers of beer, wine, and digestifs for the beverage sector. A short supply chain, therefore, is designed to facilitate profitable connections between supply and demand, and ultimately, to the benefit of customers.
