Settebello Pizzeria Napoletana was created in 2005 to bring an authentic Napoli style pizza to the Las Vegas area. Owner Brad Otton was trained as a pizzaiolo in Napoli by Enzo Coccia one of the Verace Pizza Napoletana organization, created to preserve the history and integrity of the Napoletana pizza making process.: WHY "SETTEBELLO":Settebello is the most valuable and sought after card in the popular Italian card game scopa. A deck of scopa cards consists of 40 separate cards in 4 different suits. The suits include clubs, swords, cups and gold. The Settebello is the nickname given to the seven of gold. Whichever player holds the settebello at the end of a hand is awarded a point. The settebello can also aid a player in winning a point for the primiera as well as for the player who holds the most gold cards. A typical game of scopa is played to 11 points. Scopa is an extremely popular card game in and around Napoli.
Some of the differences between an authentic Napoli style pizza and its American cousin are:
-THE OVEN: Made of brick, imported from Italy and heated from 800-950 degrees Fahrenheit. In these conditions a pizza takes only 45-60 seconds to cook completely.
-THE ITALIAN TOMATOES: Usually in the style of San Marzano, these tomatoes bring less acidity and a fresh taste and are never mixed and made into a dark heavy sauce.
-THE CHEESE: Only fresh mozzarella (known as fior di latte in Napoli) or buffalo mozzarella is acceptable. Most pizzas are also sprinkled with Parmigiano Reggiano.
These are just a few of a number of differences that make an authentic Napoli style pizza so incredible. At Settebello we strive to bring an exact Napoli pizza by adhering to the strictest standards set forth by the Verace Pizza Napoletana organization.
Four days to
discover all the secrets of the Neapolitan pizzaFrom Friday 18
to Monday, September 21, in the
courtyard of the Scuole Maschili in Bra (Cn), returns the Piazza Pizza, as part
of Cheese 2015. The only place where you can find out all the secrets of the
Verace Pizza Napoletana and meet the best Masters thanks to the well-established collaboration between Slow
Food Italy and the Associazione Verace