The classic Naples dish, pizza, has been enchanting people for centuries with its brilliance in flavor and style. Antonio Starita has been continuing this legacy, stirring up the Neapolitan cuisine culture even at 80 years old, while Chef Stefano Callegari provides a modern twist on this beloved favorite with the help of the growing trend of at-home pizza ovens.
With its vibrant culture and stunning views of a nearby volcano, Naples is renowned for its exquisite cuisine, and pizza is no exception. From the streets to kitchens around the world, Neapolitan pizza has been a beloved dish for centuries. Master pizza maker Antonio Starita has kept this tradition alive at 80 years old, initially drawn to the craft by the potential for financial gain. Quickly cooked in a scorching 800-degree oven, his pizzas are a testament to the passion and skill of Naples’ food scene.
Pizza’s popularity has been undeniable, and its presence in the online world is a testament to its success. In response to the growing number of advertisements for at-home pizza ovens, famed Chef Stefano Callegari has asserted that rather than posing a threat to businesses, these home ovens may actually fuel them. He claims that this is due to the challenge they inspire: allowing people to strive to replicate pizzas made by acclaimed pizzaiolos. By providing an opportunity to get closer with pizza, the presence of these ovens could potentially benefit the food industry.
Callegari also has a unique take on the classic dish, adding ice to the dough before topping it off with pecorino cheese and pepper as an alternative to traditional cacio e pepe. His innovative twist on a simple favorite only further highlights his expertise in the field.
Making Your Own Pizza
With the pandemic providing the perfect opportunity to stay home and try something new, the Associazione Verace Pizza Napoletana offered an online class with oven maker Ooni. Participating in this class were students from near and far, including a student from Virginia and Stefanie and David Javier from Queens, New York who had set up a pizza oven on their back deck. When asked “Isn’t it easier just to go down the street and order a pizza?” they proudly responded that nothing beats making your own pizza!
David Doane went on to say that, “There’s a great satisfaction in being able to eat what you made.” Pizza chef Salvatore Santucci, who has huge wood-burning ovens at his pizzeria in a Naples suburb, proudly showed Doane where he makes the dish when he’s at home; his garage. Santucci enthused that “A Neapolitan pizza cooks via heat, not flame. Whether we have a gas, wood or electric oven, if all three are at the right temperature, the pizza cooks exactly the same.”
Antonio Starita, a pizza maker with a longstanding tradition of serving popes and dignitaries alike, declared with conviction that “As long as I’m alive, I’ll never let them take away my wood-burning oven.”
Discover the World’s Most Popular Pizzerias
CBS NEWS is proud to bring you the latest information about three of the world’s most popular pizzerias. Pizzamaker Antonio Starita’s Starita a Materdei in Naples, Chef Stefano Callegari’s Trapizzino in New York City, and Pizzeria Santucci in Pozzuoli, Italy are all must-visit locations for any pizza lover. Create your free account or log in now to unlock more features. To continue, please enter a valid email address.
What sets Antonio Starita and Chef Stefano Callegari apart is their passion for innovation. Their mastery of pizza making techniques and inspirations that go beyond traditional recipes are just some of the reasons why they’re amongst the best in Naples—and, indeed, the world. With home ovens now providing an opportunity to attempt mirroring their style, Neapolitan-style pizzas found outside of the region can now effectively emulate experienced predecessors without compromising quality or taste. There’s no question that Antonio Starita and Stefano Callegari have left an indelible mark on the field of culinary pie-making.
