‘Godfather’ of pizza reveals secrets behind Aperitivo’s authentic Napoletana pizza
INNER WEST COURIER INNER CITY
OCTOBER 01, 2014 10:00AM
Margherita Bufala is the most popular pizza at Aperitivo. Picture: Craig Wilson
He is known as the godfather of Napoletana pizza.
Aperitivo’s Francesco Spataro is a certified pizzaiolo or pizza maker and the Leichhardt restaurant is one in four in Sydney certified by the Italian Associazione Verace Pizza Napoletana.
Mr Spataro said a lot of time, effort and skill goes into being certified, but it ensured customers were getting traditional, authentic pizzas.
Pizza maker Francesco Spataro making a Margherita Bufala in his woodfired oven, burning up to 480 degrees celsius.
Pizzaioli who get the tick of approval must prepare pizzas to rigorous standards set by the original home of pizza, Naples.
A proper Pizza Napoletana must be not larger than 11 inches with a raised edge crust of about one inch and a thin center. The pizza should be soft and elastic, and easily foldable
Only fresh, non-processed ingredients preferably imported from Naples or Campania region should be used. Everything from the flour, to the dough-making right down to the oven used must meet the Associazione’s standards
“The oven has to be woodfired, burning up to 480 degrees celsius with the pizza to cook in less than two minutes,” Mr Spataro said.
At Aperitivo, Mr Spataro ensures all 22 pizzas on the menu are hand-kneaded, which is also part of the standards.
Pizzas range from $12 to $24 with the Margherita Bufala and the Diavoletto being the most popular.
The Italian restaurant has also been ranked in the top 30 pizzerias worldwide serving authentic neapolitan-style pizza.
Aperitivo, which celebrates its fifth birthday this year, will hold a Campari masterclass on October 16. Visit aperitivo.com.au