In head Francesco and Salvatore Salvo with two of their co-workers.

Where was I with Francesco e Salvatore Salvo… ? Ah si, I had been in their pizzeria in San Giorgio a Cremano in the province of Naples. It was September 2013. The story began them, or better, first on the web through a mail exchange, then the person, I like it, clutching hands while speaking you look into the eyes.

Holders of pizza 'Unless Unique Seat’, Salvatore and Francesco are a point of reference for those who love pizza made with good quality raw materials.

20 September 2013 – Pizzeria 'Unless Unique Seat’ – San Giorgio a Cremano (NA)

I am a passionate, and as such when I see the passion and desire to do well, my interest takes over. Deepen this knowledge brings me, as soon as possible, in the places where the stories originate.

Last 26 May at the Canterbury residence of Brusaporto, in the province of Bergamo, there was a dinner at eight hands that saw the protagonist of the Neapolitan pizza Francesco and Salvatore Salvo. Eight hands because with them the pizza has been interpreted by the hosts Enrico and Roberto Cerea.

These interpretations have given rise to the 'starry pizzas' thanks to a series of collaborations between the two brothers Salvo and chefs from various regions of Italy. A tangible sign of one who is distinguished by the desire to 'do good' but especially 'do together'.

I often say that - one thing leads to - and so it was. Thus was born my friendship with Francesco and Salvatore. To be in this evening was yet another proof of the fact that, when a relationship is based on the estimation, do not get lost.

A special meeting in a dream location: Residence Canterbury brothers Ceredigion, an oasis of refreshment and well-being in the green Brusaporto in the province of Bergamo.

26 May 2014 – Canterbury residence Brothers Ceredigion – Brusaporto (BG)

I did not know Enrico and Roberto Ceredigion. That evening, however, I was able to appreciate the simplicity and courtesy that I was shown. Their restaurant – Da Vittorio – named after the father died a few years ago. A man with a long experience in the restaurant that created, with his wife and sons Francis Brown, Henry, Roberto, Barbara e Rossella, the first Relais Chateau of Bergamo.

26 May 2014 – Residence Canterbury – The application & Except

These are the eight hands, between St. George and a Cremano Brusaporto, who gave life to an evening dedicated to the pizza that I have had the honor and pleasure to participate, but attention also enjoy ...! Do not believe us? Friends, io ho le prove!

You open the dances ... the start of the parade of pizzas!

26 May 2014 – At work!

Margherita del Vesuvio : Tomatoes Piennolo Vesuvius PDO wineries Olivella, Mozzarella di Bufala Campana DOP, Extra Virgin cellars of Vesuvius Villa Dora and basil

Cossack : Tomato in Corby, Pecorino di Bagnoli Irpino, Organic Extra Virgin Olive Oil DOP Colline Salernitane the winery San Salvatore and basil

Marinara: Old Naples Tomato “Miracle of San Gennaro”, wild mountain oregano, garlic of Sulmona, Extra Virgin Olive Oil monocultivar Ortice Head of Pellingieri and basil

Spring onion and anchovies : Onion nocerino, Fresh anchovies, Mozzarella di Bufala Campana DOP, Caciocavallo Podolian Irpino seasoned chips a year, Extra virgin organic olive farm Titone DOP Valli Trapanesi and basil

The pizza Starry Brothers Ceredigion : Smoked cheese of buffalo, tomato Piennolo, cod cooked at low temperature, creamed potato and pesto Genovese

Fried Pizza : stuffed with Ricotta di Bufala Campana, Smoked Mozzarella di Bufala Campana, Cicoli pork kuoko Merchant Mario Avallone and black pepper Rimbas – Malaysia

.

Where were we with the 'women with the hat'?! Ah si, Julia and I were left Nekorkina, after tour Amalfi Coast, we headed to Naples with Mount Vesuvius to the enchanted gaze directed…

One, because I had finally organized, with the help of his Justin Catalan, a meeting in San Giorgio a Cremano in the province of Naples, with Francesco e Salvatore Salvo, pizza for three generations.

Two women with hat, a Lombard-Venetian and Roman in Moscow, around Naples to give color to the city!

If I think of the expression of staff of the pizzeria on our arrival, still escapes me laugh! Who knows what he must have thought?! Friends, in all cases the amazement lasted own little, because, As you enter, have prevailed smiles and handshakes! 😉

I already knew Francesco and Salvatore Salvo thanks to some of our email exchanges, and, through the stories that Justin gave me them. I remember the words that I said the same morning I met them… “Cynthia, you'll see that two 'marcantoni' that you will be presented!"Rafts, I must admit I was right! 🙂

Two women with hat and… Salvatore and Francesco Salvo

Seriously, I can say with certainty that after listening to them, after many smiles, after my little provocation for the sole purpose of making it, that the person, the real one, proves, I complimented the work they are doing.

While Julia deepened the techniques of dough with Salvatore, I, with one ear listening to their, with each other and chatted with Francis about their products, about their projects and what they are doing in the area. Obviously over which to listen, we also sacrificed to taste! Ahhh that sacrifices' life is, would my friend Martin!

In their speeches, I loved to hear words like simplicity, enthusiasm, pride, passion, respect for local culture and family tradition. But not only, because the thing that made me more pleasure, is discovering that their card Pizzas promote some of the small farms of which use the products. And I, when I hear about the promotion of agricultural holdings, mi illumino!

Another is that their collaboration with the chefs of various Italian regions, 'Interpreting' the pizza in a personal way, have given life to 'the starry pizzas'. I speak of that of Antonio's Restaurant Cannavacciuolo Villa Crespi, Nino Di Costanzo's Restaurant The Mosaic, Gennaro Esposito's Restaurant Torre del Saraceno, to which were added recently Chicco Ceredigion Restaurant Da Vittorio, Davide Oldani's Restaurant D’O, and Mauro Uliassi Restaurant Uliassi.

After having finally known, after watching them in the eye, now, I can now say, I saw in them the desire to do good ... the desire to do together. In questo momento così difficile per l’Italia le sinergie sono di fondamentale importanza.

In this story I could write dough and pizza, but I write from knowledge of Persons. Through my visits I can better understand their business and their products, write them, when they consider it appropriate, allows me to let her know.

Leaving that day, I said goodbye to the friends. I live so people, another would not make sense to me, soprattutto per l’amore che metto in quello che faccio.

I greeted them with these words: “Boys, been going great, you can very much for this territory, for its productions and its people. Feet firmly on the ground, always, do not listen to the bad winds, the important thing is that you go ahead on your way, consistently, according to your beliefs. Everything else, will be alone ...”

This is the philosophy that I apply to my second life, a life with many emotions…