Tradition, innovation, territory and Neapolitan hospitality. We can describe Spicchi Vesuviani with these 4 words. A pizzeria in the province of Naples ( in Volla to be precise). The opening of a family that has made hospitality a real lifestyle. First of all because Scognamiglio's family members boast a not indifferent palmares. Davide, Filippo, Michele and Daniela, each skilled and trained in their role.
Many activities (including prominent ones) in the restaurant scene where they collaborated. (In Italy and in the World). But sooner or later, people who have this job in their DNA, take their own path. And that's exactly what happened in this case. Their ideas alongside hospitality concept.
Spicchi Vesuviani: birth and philosophy
Spicchi Vesuviani was born the 1 July 2020 . And it's based on a very simple idea: territory, innovation and hospitality . It's easy to say: let's open a pizzeria. It is slightly more complicated to give it an identity and make your guests feel at home. You either have that or you don't have it! And this is not lacking in Scognamiglio's family, also thanks to their decades of experience .
The industry style (but at the same time warm / rustic) of the place makes you feel at home. The staff will take care of completing the work, putting you at ease while browsing the menu.
In the dining room you will be welcomed by the twins Filippo and Michele (the heart of the floor) together with Sara. It will take you time to discover differences between them. So practice going there often trying to guess who is who.
Spicchi Vesuviani: proposals among technique, tradition and innovation
As it should be, on the menu there is a different variety of pizzas that alternate between classic and revisited . Water, flour and lightness: the keywords of the pizza by Spicchi Vesuviani. Like any self-respecting pizza, the most important moment is the leavening . 24 hours, the natural time to rise and give that unique taste to the pizza of these young guys.
The dough is obtained from a "blend" of flours that enhance the aromas of the past. The softness of the dough is enhanced by products: dop, slow food and bio . Among other things, personally selected throughout the Italian territory. This, once again, to reiterate the concept of territoriality ( especially Campania )
I recommend you try, in particular, the pizza with piennolo tomato . Workhorse of the pizzeria both for origin and territoriality. As they come from the family farmhouse . Agriturismo Bel Vesuvio Inn which is located a few km from the pizzeria.
Fried appetizers: A journey from Campania to Sicily
Fried foods in a pizzeria are a real “must” . Not having them would be almost a sacrilege! One of the things I like best when I eat out is not so much what I eat, but what they tell me. Stories make products , for me, and they have a different taste: that of discovery.
And among fried appetizers of Spicchi Vesuviani there is one thing that you cannot miss: "arancina alla Palermitana" . You are wondering: why is there a Sicilian product in a Neapolitan pizzeria? It is easy to say: Sara , part of the staff, is Sicilian and is also the hand of this delicacy. Well, I'll show the photo and I think that's enough just like this.
In case, just for information, it is a revisited red arancina. Made with saffron rice stuffed with Bolognese sauce and Agerola mozzarella. So as I wrote in the subtitle: A journey from Campania to Sicily ! Of course, there is no shortage of classic fried foods by Davide Scognamiglio .
The careful selection of beers and wines
As I have already mentioned at the beginning, the experience here reigns supreme. Each choice was not made by chance. As well as the selection of beers and wines that always alternate between locals and Italians.
The experience gained in the years of the twins Filippo and Michele also accomplices (in the choice). Both on their shoulders countless training courses in the food and beverage sector. Well, you just have to look down all the info you find below. Seeing is believing went a saying, Buon Appetito (which means: Enjoy your meal).
There is no shortage of desserts at the end of the meal to end the pizzeria experience. You can find several in single portions.
Spicchi Vesuviani: contacts and info
- Open to the public from 12:30 to 15:00 / 19:00 - 00:00
- Closing day: Tuesday
- Via Rossi 229, 80040 Volla
- Telephone: 081 773 2409
- Email: spicchivesuviani@gmail
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