With the grandfather’s centenary recipe they learned to knead digestible and crunchy pizzas, and they brought them to Caserta in the historic center. Enzo and Emanuele Balbi, young Neapolitan pizza chefs, have been at the helm of «Zerottantuno Bella Napoli» pizzeria opened in 2020 in via San Carlo for four years. Originally from Secondigliano, 24 year old Enzo, 22 year old Emanuele, are united by passion for leavened products and for high quality pastry desserts. In fact, the menu features handmade pizzas and desserts: from classics to double-cooked and rigorously “crunchy” reinterpretations. The Balbi brothers churn out soft and light pizzas, with traditional Neapolitan dough obtained with pre-fermented leavening at room temperature for 12/13 hours, which acquires a hydration of approximately 70/72%. They use very little yeastso the dough is highly digestible, also thanks to the leavening that takes place in the rooms with tuff walls. Third generation of pizza chefsthe grandfather worked in Naples as an Emperor, the father has a take-away pizzeria in San Nicola Evangelista, and with him they made a lot of apprenticeship. Enzo the elder also worked in many pizzerias throughout Italy. Excellent raw materials, seasonality and so much shared passion for these two guys, who fulfilled their dream of having their own pizzeria. On Monday, closing day, they attend refresher courses and participate to pizza chef tournaments. From Tuesday to Thursday the afternoon shoots aperitif timewith fried foods (crocchè, Scarpariello omelette, Nerano and classic, arancino with Neapolitan ragù) and multi-flavored pizza slices watered by gin and tonic. The pizzeria has fifty seats and on Saturdays only 50% of reservations are accepted, to give the possibility of finding a place for those who decide last minute to eat a pizza in Caserta. In the dining room are Enzo and Emanuele’s girlfriends: Maria Grazia, 25 years old and Sara, 23. On the menu are pizzas that offer beautiful moments of taste as the crispy focaccia pepper mayonnaise and sautéed red peppers and baked pork belly; the “salmon”, with a “crunch” base, at the end Greek yogurt cream, avocado cream, beetroot marinated salmon, cucumber gin jelly, sweet and sour shallots; the “four tomatoes” with crunch base, crushed San Marzano tomato, confint yellow and red cherry tomatoes, roasted tomato sauce, provola fondue; the “parmesan on the go” with fiordilatte, breaded and fried aubergines, basil pesto and sweet and sour almonds; the “scapece 8.1” with ricotta flavored with lemon and parmesan, seasoned julienned courgettes, provolone and lemon zest at the end, courgette flowers, honeydew honey, sweet salami. THE desserts are homemade by Emanuele, a great pastry enthusiast, particularly the French one. And before tasting the “apricot” dessert, the negroni gel candy is served. The dessert has a milk cream base with hazelnut brittle, a semi-crispy white chocolate icing on the outside, a vanilla flavored milk cream ganache on the inside, with an insert of apricots and Caiazzane black olive powder , the stem is dark chocolate.
