The Heart of ‘A Puteca in Florence Beats Strong Thanks to Neapolis Power

Natural ingredients and perfect baking: Paolo Ciullo and his pizzeria have won over Florence with quality ingredients and cutting-edge technology.

Walking into ‘A Puteca at the end of Via Gioberti in Florence is like embarking on a journey that begins on the streets of Naples and winds along the Arno River. Paolo Ciullo, a pizza chef born in 1991 and heir to a long tradition of bread makers, brought his craft to this city, transforming the pizzeria into a sincere homage to Neapolitan tradition. But the story of ‘A Puteca isn’t just about ingredients and recipes— it’s a tale of choices, milestones, and above all, the Neapolis oven, which marked a significant turning point for the pizzeria. 

When asked about his decision to trust Moretti Forni, Paolo immediately recalls, “I started considering Neapolis when I saw it at the Sigep fair in Rimini and began seriously evaluating the transition from wood-fired to electric ovens. When Neapolis was finally installed, I won’t deny that I cried,” he shares.

However, like a challenging love story, his initial scepticism turned into an unbreakable bond. Today, Paolo is thrilled: “The quality of the pizza from Neapolis oven not only stays true to Neapolitan tradition but has also achieved a level of consistency and precision that was unimaginable with my previous oven.” 

Paolo and his team work in shifts, always bustling with activity, and everything is meticulously organised. Neapolis offers complete control—from consistently even temperatures to remote control of the oven with the SmartBaking App, which allows Paolo to preheat the oven before arriving, making every shift smoother. 

“The assurance of uniform baking, both top and bottom, makes every pizza meet the expectations always,” Paolo explains. 

In this case, the oven serves not only as a technical tool but also as a design centrepiece: Neapolis takes centre stage in the pizzeria, illuminated by three spotlights, like an actor on a stage. It’s the first thing that catches the eye, even from outside when the pizzeria is closed, showing its importance to Paolo and his team. Even the customers, initially used to wood-fired ovens cooked pizzas, reacted with surprise and approval. “We didn’t even tell them about the change,” Paolo confides, “but they immediately noticed an improvement in the taste and texture of our pizzas.” 

So, what are these pizzas that make ‘A Puteca one of Florence’s most popular culinary destinations?
The Margherita, which Paolo has reimagined, with a base of ‘fiordilatte mozzarella’ cheese and semi-dry San Marzano tomatoes baked in Neapolis oven, with an intense and aromatic sweetness. The Napoli, with fresh buffalo mozzarella, Cetara anchovies, and dehydrated capers, is a homage to tradition with a surprising touch of freshness. Every ingredient is carefully selected, and every dough is prepared with the expertise of someone deeply rooted in the craft. 

‘A Puteca means “shop” in Neapolitan dialect, a meeting place that takes on even more significance in Via Gioberti, historically known as the “street of 100 shops.” Here, alongside the pizzas, customers can enjoy traditional Neapolitan dishes like ‘montanare’ (small fried pizza dough balls) and ‘frittatine’ (fried pasta balls). The ‘scugnizzi’ — fried dough strips with arugula and cherry tomatoes — tell the story of a cuisine unafraid to express its identity. Paolo’s challenge has been to bring this authenticity to Florence, a city increasingly drawn to regional flavours, without resorting to clichés or oversimplifications. 

The success of ‘A Puteca is also a matter of method: Paolo has found a key ally in Neapolis. It’s not just about quicker baking times or energy savings; it symbolises a balance between experience and innovation. This way Paolo stays true to his Neapolitan roots while meeting the demands of a modern clientele. 

One can’t help but wonder: what’s next?

Paolo hints that Neapolis will also play a starring role in future pizzerias, a sign that choosing Moretti Forni is an identity statement: keeping Neapolitan tradition alive with the support of the most innovative technology, keeping the passion and authenticity that define his work.