Carlo Fiamma in Amalfi with the Power of Neapolis 6

A project that combines contemporary pizza with a selected wine list, in the heart of the Amalfi Coast

 

There are places capable of telling a thousand stories, and Amalfi, with its charming coastline, is certainly one of them. Amidst unforgettable views, the scent of lemons, and extraordinary enogastronomic products, pizza chef Carlo Fiamma decided to open his new restaurant in Largo della Zecca, a small square slightly out from the tourist chaos of the centre, where one can serenely enjoy his authentic exploration of local flavours.

 

Carlo’s birthplace is already a sign of destiny: Corbara, the land of the Corbarino tomato, famous for its pronounced sweet and sour taste.
His passion for leavened products began over twenty years ago when, as a young boy, he first approached this world in a nearby restaurant during the patronal festival. Today, besides owning his pizzeria, Carlo is also a consultant for various gastronomic ventures.

 

Upon arriving, we are greeted by a ‘dehor’ in white tones, with about 30 seats and a bright red sign. Inside, the iconic design of Neapolis dominates the scene, with a completely open preparation counter.

Carlo welcomes us with enthusiasm and, pointing to the oven, exclaims: “Here it is, it’s a bomb!”.

 

Every day, Carlo turns on his Neapolis oven comfortably from home using the Smartbaking® APP, setting his baking programmes according to the products he needs to make.

He also explains how using the oven has improved the speed of service, maintaining a consistent temperature, and optimised staff efficiency.

 

His menu combines contemporary pizza with an extensive selection of wine labels, hence his tagline “Pizza e Cantina” (Pizza and Cellar).

The menu is a keen synthesis of attention and research towards local products, featuring slow food presidium items. A broad pizza selection with nearly 30 choices, including 6 types of pizza margherita.
A direct dough that matures for over 12 hours, then entrusted to the perfect baking of Neapolis 6. For the small ‘pizza in padellino’, including one with coffee to create a unique dessert, he pre-bakes, finishing the product just before serving. This allows him to have zero waste, using only the ordered quantity.

 

Carlo’s pizzeria attracts both foreign and local clientele. “For foreign tourists, the margherita is the most popular, while overall our ‘Positano’ with yellow Piennolo tomatoes as the base, caramelised onions, raspberry onions, Mediterranean tuna, and a parsley-scented fried breadcrumb crumble with Amalfi sfusato (a type of lemon) is the most popular.”

The Corbarino tomato is present of course, used for the Marinara and the “Sapore di Corbara,” a margherita pizza with fior di latte mozzarella cheese from the Monti Lattari.

 

Carlo bids us farewell, confiding with satisfaction that he is already thinking about purchasing another Neapolis to pair with the one already in use, anticipating an increase in seating capacity.

A pizza chef and entrepreneur looking to the future with pragmatism, well aware that innovation is the future of his business.