Giovanni takes care of the dough, 'my pizza is easy to digest. This has always been the goal. We like to bring something beautiful, fragrant to the table. I am also referring to the dough itself, good, but above all light. I currently use Petra, it has allowed me to interpret my idea of pizza, suspended between the traditional idea and an increasingly innovative content. Balancing toppings and digestibility above all else'.

The other brother is Giacomo, known as Jack: he runs the dining room and, together, the wine and mixology department. Yes, mixology: the new challenge with pizza-cocktail pairings is very recent. And it is no coincidence that we are talking about a challenge: the Priscos do not live in the heart of a city, but in the Neapolitan province, overlooked by Vesuvius, which here, rather than frightening, gives new life to the young generation. Giacomo explains: "Here Vesuvius is not perceived as a danger, we are used to it, it is part of us. For our sector in particular, it is an inexhaustible resource. Conditio sine qua non for a whole series of unique ideas and products, and I am not just referring to tomatoes. The toppings on the pizzas, the ones my brother and I make together, are largely dedicated to our land. The rest is done by a trained sense of taste and the desire to raise the bar higher and higher".

Old style pizzeria, in terms of aesthetics, classic and large. With the Priscos, a young and well-organised staff manages the dining room with skill and a casual tone. The project of the brothers is great, inspired by a father who has always pushed them to embrace quality without any fear. On top of the super classic pizzas, there’s a series of seasonal and gourmet recipes. Flavour, perfectly dosed, is the focus.

Exactly like the cocktails they recommend as pairings. «As for mixology, I’ve banned the use of syrup. I prefer natural purées of seasonal fruits. I personally take care of it in a mix that I hope, in the end, results in a harmonious and enveloping sip».


Nadia Taglialatela
source: https://www.identitagolose.it/ermes/newsletter/?id=641

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