FRANCESCO CAPECE PIZZA AND LOCANDA DEI FEUDI 2.0

Today Tabloos.it stops to tell the story of a formidable boy, Francesco Capece. One of the tough ones who studies, analyzes and evaluates everything to improve the gastronomic experience of his Pizzeria La Locanda Dei Feudi 2.0 day after day.With Francesco Capece, one of those who with extreme generosity towards customers was willing to sacrifice a lot, to with good reason, in order to excite the table and satisfy even the most refined palates. And the results today are there for all to see. This time we are in Pezzano prov. of Salerno away from the commercial streets, a place where you have to come by force to meet Francesco and his brigade.

Francesco his BOTOX

When we met him and after proposing our mise en place, he greeted us with his extra virgin olive oil that he produces in a recovered family estate and that he uses for his fantastic pizzas, a noble gesture, with an ancient scent, much appreciated and which is representative of the human relationship that every day allows him to make more and more friends, not only among customers but also among colleagues. Now, no more chattering, let’s take a look at the menu of one of the best pizzerias in Campania. Ah! Last premise, all the photos were taken on TABLOOS.IT DOUBLE FACE ECO-LEATHER PLACEMATS

FRANCESCO CAPECE’S PIZZAS REMIX
FROM GIFFONI TO HUNGARY: Cream of ricotta and buffalo mozzarella, on the way out: “Mangalica” cooked ham, very pure pasta and chopped Giffoni hazelnuts, summer scorzone truffle, “SoEvo” extra virgin olive oil, basil.

FRANCESCO E LA MARINARA: Corbarino cherry tomatoes packets, Salina oregano, Orsino garlic pesto, Caiazzane black olives powder, Salina capers, “Menaica” Pisciotta anchovies, “SoEvo” extra virgin olive oil, basil.

SCAROLA FILLING: Baked stuffing with escarole sautéed in a pan with anchovy and anchovy sauce, Salina capers, Caiazzane black olives, Sorrento walnut kernels, Jersey provola.

GENOVESE NAPOLETANA: Pizza first fried and then sautéed in the oven topped with * Stewed coppery onion from Montoro, at the exit: 1st cut of Bavarian Scottona and Annurca apple, flakes of Parmigiano Reggiano from Modenese white cow 24 months, extra virgin olive oil “SoEvo” olive, basil.

AUNT MARIA D’ESTATE: Pizza first fried and then sautéed in the oven topped with: Stewed red Tropea onion cream, buffalo mozzarella, red tuna belly tartare * (RAW CHILLED), Caiazzane black olives powder, ground black pepper , organic extra virgin olive oil “Sole di Cajani”, basil.

LA COSACCA: San Marzano tomato, pecorino Romano, “SoEvo” extra virgin olive oil, basil.

FRIED AND BAKED – CILENTANA WRONG: Pizza first fried and then sautéed in the oven, topped with tomato from Piennolo del Vesuvio, barrel of buffalo, “Sole di Cajani” organic extra virgin olive oil, ground black pepper, basil.

CAPRICCIOSA NEW SCHOOL: Jersey fiordilatte, mangalica cooked ham, San Marzano tomato concentrate, Pertosa white artichokes, champignons, land of black Caiazzo olives, basil, extra virgin olive oil.

LA LOCANDA DEI FEUDI WITH FRANCESCO CAPECE ADDRESS: Via Vigna, 23, 84099 Pezzano SA 089881437 – 351 90 78 147