Pizzas of Tradition

Discover together with Maestro Salvatore Santucci the Pizzas of Tradition, those that have been present for generations in the best "Neapolitan Veraci Pizzerias": the Pizzas Mastunicola, Cosacca, Quattro Stagioni, Diavola, Capricciosa, and oven-cooked Calzone.

As the President of the Antonio Pace Association states, "Neapolitan pizza has no inventors, no fathers, no masters, but it is the result of the genius of the Neapolitan people". The President continues by saying: "we shared the history and experience of our families to protect tradition, carrying on the idea that the secret to make the True Neapolitan Pizza is to make it as it has always been done". Pizza is therefore Tradition. Thanks to Maestro Salvatore Santucci, discover how to prepare the Pizzas of Tradition, using ingredients like lard on Mastunicola; Parmigiano or Grana P.D.O. on the Cosacca; Napoli salami, artichokes, mushrooms and black olives of Gaeta on the Quattro Stagioni, the chopped chili peppers on the Diavola, the cooked ham and champignon mushrooms on the Capricciosa and the Ricotta Romana P.D.O. in the Calzone.