The European Pizza and Pasta Show hosted a Live Cooking Academy on the 15th of November with two of the most talked about Neapolitan chefs Antonio Sorrentino and Davide Civitiello. The session was dedicated to enriching our knowledge of true Neapolitan cooking techniques, presenting national and regional pizza and pasta recipes from all over Italy and Europe.
Antonio Sorrentino has been developing new recipes and implementing traditional italian cooking at Rossopomodoro for over 27 years.
At the age of 9, Davide Civitiello started working in the pizzeria “Da Gennaro” of Vincenzo Costa, who took him under his wing and taught him all the secrets of the trade.
At 18 he left the pizzeria that had now become like a second family, to begin his path of professional and personal growth, which led him to meet Rossopomodoro.
In a historical moment in which pizza was seen as an inviolable taboo, something to keep as close as possible to tradition, Rossopomodoro experimented with completely new recipes and mixtures, placing itself in a highly innovative way within this world.