Her Majesty The Pizza
PREPARED BY THE Maestro Gourmet Vincenzo Varlese
The master pizza chef Vincenzo Varlese has been creating very high-quality pizza with the best products from his land for over 30 years. Along his career, he has opened up various restaurants in many Italian cities.
From his long experience, developed also by devoting himself to study, research and experimentation, he has learnt that a healthy diet always comes from the care for details, good quality of the ingredients and the ability to use them. For this reason, he has decided to use only type-1 flour ‒ which is a hard wheat type of flour ‒ instead of the classic type-00 flour ‒ which is plain flour ‒ and only sourdough, in order to make a healthy, genuine and highly digestible product. As a guarantee of the highest quality, he has also decided to serve no more than 300 hundred pizzas a day in order to respect the extraordinary long leavening time required by the ingredients used, which are nutritious types of flours and mother dough.
Moreover, the chef Varlese is known for his remarkable social commitment too, with his talent and his name being put at the service of noble causes on several occasions along his career. In particular, he supported projects aimed at the social inclusion of young people living in conditions of hardship, with many of them dropped out of school, which for many resulted in their employment as pizza makers.
Come and visit us at via Alessandro Manzoni 85 in Naples and discover the secrets of a real master pizza chef.
Passion for pizza
A PIZZA FOR LIFE
His philosophy about pizza
The philosophy of the master pizza chef Vincenzo Varlese is as simple in the theory as hard in the practice. It’s based on the promotion of Made in Italy label by reinventing the tradition of making pizza. He has given space to new ingredients and reduced the processing times, focusing on the pizza quality instead of mere profit, thus achieving a prime product that conveys the uniqueness of the best ingredients coming from Campania.
Instead of using plain flour ‒ called type 00 ‒, the master has preferred the strong type ‒ type 1 ‒ because it has a higher content of bran as well as more wheat germs, and is stone-ground according to the traditional artisan method in order to keep the organoleptic properties preserved.
In addition, he has opted for using sourdough, an ingredient which makes pizza highly digestible but requires a much longer leavening period, lasting from 48 up to 120 hours. This is a bold choice that considers the quality and authenticity of the product its primary aim and that would be impossible to be made if the approach were merely making a profit. This is the philosophy of the master pizza chef Vincenzo Varlese.
Come and visit us at via Alessandro Manzoni 85 in Naples to capture the secrets of a real master chef.
DISCOVER MY SECRETS
THE GRADE INGREDIENTS
The career of the master pizza chef Vincenzo Varlese has been successful also in the field of competitions, having participated to numerous both Italian and international contests and won many in different categories thanks to his talent and mastery.
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