The Best Pizza in Naples, Italy! Legendary Neapolitan Pizzeria Antonio e Gigi Sorbillo

There are many stories that make up the universe of the Neapolitan pizzeria chef. One of the most famous is the home of the Sorbillo family. Via dei Tribunali, one of the main streets of Naples, the very center of the old city. Shabby, old tenement houses, street noise, the roar of scooters, drying laundry and a mixture of smells coming from the numerous restaurants. It was here in 1935 that Luigi Sorbillo and his wife Carolina Esposito opened their pizzeria. Carolina gave birth to twenty-one descendants, among them the eldest daughter Esterina, the late beloved aunt Gino, who taught the boy the art of making pizza from an early age, and his father, the nineteenth of his siblings. The case is more unique than rare. All of his 21 children became pizzeria chefs, including his eldest daughter Esterina, and even some of his grandchildren followed in the family footsteps. Above all, the most famous is certainly Gino Sorbillo, the heir of his nineteenth son Salvatore, whose pizzeria in Via dei Tribunali 32 is one of the most popular in all of Naples. A few meters away, at number 38, we find the pizzeria of cousins ​​Antonio and Gigi Sorbillo, nephews of Luigi. Gigi, known as Gigione, is the son of the fourth son and the first of the third generation of Sorbillos. He took under his wing his cousin Antonio after the death of the latter's parents. The pizzeria opened in 2007. Usually, the pizzas in the historic center of Naples are very large, in the shape of a "cartwheel", with a low crust. However, for some time now, Antonio and Gigi's pizzeria has begun a renovation process. In addition to the evergreen Margherita and Marinara, a new pizza has appeared on the menu: the Tribunali 38, decorated with black truffle from Bagnoli Irpino, Caciocavallo podolico from Bagnoli Irpino, eggs, provola and extra virgin olive oil from Aunt Torretta. A recipe inspired by the past, the beloved butcher's pizza (with minced meat and egg) with the addition of the Irpinsky factor due to the adopted land of Gigione, Salvatore Gabbiano presented his new creation, also called the Tribunali 38, as the address of the pizzeria. Neapolitan pizza must be no more than 35 cm in diameter and 2 cm high at the edges, and the ingredients must exclusively come from the Campania region. The pizza can only be baked in a wood-fired oven, it must be flexible and soft, easily folded in half to form a triangle. The pizzeria bakes a maximum of 300-350 pizzas per day to keep up with the dough's rising time.
The history of pizza is inextricably linked to high quality.