The Art
of making Pizza
The History
Naples born pizza chef Luigi Esposito owner of Via Napoli Pizzeria,
born in Naples to Vincenzo and Elena Esposito, Luigi is a descendent
of passionate pizzaioli.
From the age of 8 he followed his grandparents around the streets of
Naples selling pagniottiello, and freshly made pizza fritta covered by
a b l a n k e t i n a p r a m o n t h e s i d e o f t h e s t r e e t s , t h a t ’s w h e n h e k n e w h e
had the gift, his passion for pizza began.
A t 1 5 h e w a s p a r t o f t h e A s s o c i a z i o n e Ve r a c e P i z z a N a p o l e t a n a a n d
Associazione Regina.
Luigi believes that a true Neapolitan pizza must be baked in a woodfired, domed oven at 485°C for no more than 60 to 90 seconds; that
the base must be hand-kneaded by rolling it with your fingers and that
the pizza must not exceed 35 centimetres in diameter or be more than
one-third of a centimetre thick at the centre. Luigi began working in
the most famous pizzerias in Naples and all over Europe, gaining as
much experience possible.
The pizza bases in Naples are soft and pliable.The Neapolitans take
t h e i r p i z z a v e r y s e r i o u s l y, t h e M a r i n a r a a n d t h e M a r g h e r i t a t h e t w o
true pizzas.
Luigi Esposito came to Sydney from Naples, with the intention to
experience yet another country and with a dream to open his own
p i z z e r i a . H i s l o v e a n d p a s s i o n f o r p i z z a ’s n o w m a t c h e d w i t h a d e s i r e t o
provide them at his own establishment was astounding, his enthusiasm
spread to all who spoke to him.
After many years of searching Luigi finally found the perfect location…
Lane Cove, his dream has finally begun…
Luigi with his enthusiastic Italian team create an ambience and
atmosphere that allows you to feel like you are eating in the streets
of Napoli.
Luigi is driven by a philosophy that incorporates the traditional values
of exceptional service and the highest quality produce is sourced and
prepared with the respect it deserves.
The main ingredient is passion, passion is everything!
A real 360° Italian Atmosphere
“Pizza is not all about eating” - says chef Luigi. Eating your dish is just “the conclusion of
an experience that one needs to appreciate with all their senses”.
T h e s t r e e t s o f N a p l e s a r e f i l l e d b y t h e s m e l l o f B a s i l , To m a t o a n d C h a r c o a l . A l l t h e V i a
Napoli restaurants are designed to be filled with all these scents as the chefs prepare the
pizzas. Entering this “little piece on Naples” the guests are welcomed the Italian way: warm
hugs, jokes and never enough smiles.
Once in, there is not one corner that does not scream Italy or Naples: little Pulcinella masks,
hanging Parma prosciuttos, chillies, flasks and entire Parmigiano wheels are everywhere
r i g h t i n f r o n t o f S o p h i a L o r e n a n d To t ò w h o m a r e k e e p i n g a n e y e o n e v e r y t h i n g f r o m t h e o l d
photos on every wall.
Wo o d i s t h e d o m i n a n t e l e m e n t t h ro u g h o u t t h e re s t a u r a n t . . . n o t a s u r p r i s e c o n s i d e r i n g t h a t
the only way to cook pizza is in a wood-fired oven.
Obviously not every woodfired oven is accepted
here. Luigi imports his
ovens from Naples where
they
are
traditionally
made for the pizzerias in
the “City of Pizza”. These
are not simply ovens: the
cooking surface, made of
lava stone directly from
t h e Ve s u v i u s , i s t h e o n l y
secret and unreplaceable
ingredient to make the
pizza authentic. (maybe
together
with
the
30+
years’ experience of the
Pizzaiolo).
Not
compromising
on
any
step
on
the
real
“Neapolitan
Experience”
is the key of Via Napoli
Pizzeria and what makes
walking in, a chance to
visit Italy without taking
your passport.
A Restaurant in High demand
Lane Cove
T h e h i g h n u m b e r o f p e o p l e w a n t i n g t o t a s t e L u i g i ’s P i z z a s t a r t e d t o b e t o o m u c h f o r t h e
small establishment in Lane Cove even after having expanded it by 5 times its original size.
It was at this very point that the Chef decided to open another establishment in Hunters Hill
and just after one year another one in Surry Hills.
All the 3 venues are multi-awarded, have outstanding reviews and still cannot satisfy the
craving of pizzas that Sydney has, generating long lines even during ordinary week nights.
What people say
Hunters Hill
Some of the dishes in this restaurant just blow your mind. There is a dish called three cheese
p a s t a . To b e h o n e s t s i n c e I a m a m e a t l o v e r , I d i d n ’ t l i k e i t w h e n m y w i f e o r d e r e d , b u t w h e n
I tried a bait I had no choice but making an order myself. So don’t miss three-cheese pasta.
T h e i r p i z z a s a r e a l s o s o s o d e l i c i o u s . I n f a c t s o s i m p l e a n d d e l i c i o u s a n d t h a t ’s t h e w h o l e
point. “Simplicity is hard!”.
I have also tried the seafood pasta which is another mind-blowing dish.
S t a f f a r e k i n d a n d s u p e r f r i e n d l y, a n d e n v i r o n m e n t i s s o I t a l i a n . I l o v e t h i s p l a c e a n d n e v e r
get enough of their foods.
V i s i t e d F e b r u a r y 2 0 1 7 - Tr i p a d v i s o r - L a n e C o v e
Absolutely fantastic, service and food. From the moment we walked in, we were greeted with
f r i e n d l y s m i l e s . T h e s h a r e d e n t r e e w a s t o d i e f o r. W o w t h e b o y s w e r e i m p r e s s e d . T h e m a i n
m e a l p i z z a s w e r e y u m m y. We a l l w a l k e d o u t v e r y h a p p y.
V i s i t e d M a r c h 2 0 1 7 - Tr i p a d v i s o r - S u r r y H i l l s
We h a d a t r u l y e n j o y a b l e e v e n i n g
friendly made even better by the
shared pizza was thin based with a
This is not our first visit nor will it
in this lively restaurant. The greetings were warm and
anti pasta which was well cooked and presented. Our
generous toppings to suit the varied tastes of the group.
be our last. Many thanks!
V i s i t e d A p r i l 2 0 1 7 - Tr i p a d v i s o r - H u n t e r s H i l l
Surry Hills
The Pizza
A Neapolitan Pizza is a very delicate balance of
many things: while the experience of the Pizzaiolo
is crucial, the oven has to be the right temperature,
the wood has to be burning in a certain position to
give the right quantity or charcoal flavour to the
pizza and the timing has to be right to the second,
the original ingredients have characteristics that
a r e s o f r a g i l e t h a t c a n n o t b e c h a n g e d e v e n s l i g h t l y.
Neapolitan pizza is made from a lean dough—that is, it's got nothing
but flour, water, salt, and yeast. No oil, no sugar, nothing. The flour is
generally a high-protein flour, often of the Italian "OO" type, which is
ground extra fine, giving it a unique texture and the ability to absorb
more water without becoming soupy.
With so few ingredients, the key to great Neapolitan pizza crust is
a good long fermentation period during which time
starches will break down into simpler sugars, yeast
will create flavorful by-products, and gluten
formation will occur, allowing you to
stretch the dough out easily and making
for a dramatic rise and good charring in
the oven.
While the “Margherita” is a specific type of pizza,
traditionally italians have put very different
flavours on top of the sauce. In the Neapolitan
tradition, some pizza do not even have sauce
because the toppings do not go together with its
distinctive flavour. It is important to understand
that this does not mean in any way that everything
can be put as a topping. As this part is very tricky, if
you have any specific request, trust our pizza chefs
and their years of experience crafting authentic
recipes.
This pizza on the side is the “perfect Margherita”
according to the Neapolitan tradition.
Every ingredient has a history and a reason to be
placed on this unique dish and while we tried to
illustrate it in a small diagram, obtaining the perfect
recipes requires years of experience that goes from
father to son in a tradition that few families have
in Naples.
Chef Luigi, part of one of these families, brought his
own secret recipe all the way to Australia, following
the dream to share his heritage with as many people
as he could.
From flour to toppings, from the smell of basil
to the warmth of the wood, Via Napoli brings the
“ Tr a d i t i o n a l N e a p o l i t a n P i z z a ” t o S y d n e y w i t h n o
compromises.
The dough is topped with raw, pureed San Marzano
tomatoes which grow on the volcanic plains to the south
of Mount Vesuvius.
The San Marzano is a plum tomato. As a bonus, it is easy to peel, and the
plants produce high yields of two ounce fruits.
The fruits of San Marzano are bright red, classic plum tomatoes. Generally,
the fruits measure approximately three inches tall by about one inch
across. The San Marzano Tomatoes has the characteristic to be high in
acidity and gives to the pizza the distinctive flavour that makes a great
traditional Neapolitan Pizza.
The authentic Neapolitan Pizza must be topped with mozzarella campana.
It can be fior di latte (literally milk flower) which is made from fresh
pasteurized or unpasteurized cow's milk and not water buffalo milk, which
greatly lowers its cost.
The DOP (PDO in English) version can be made with buffalo mozzarella
cheese, 'Mozzarella di Bufala Campana' made with the milk from water
buffalo raised in the marshlands of Campania and Lazio in a semi-wild state
(this mozzarella is protected with its own European protected designation
of origin).
A multi-awarded establishments
BEST PIZZA IN SYDNEY
FIVE ESSENTIAL EATS
TOP 10 BEST PIZZA IN SYDNEY
9 WOOD FIRED DISHES
YOU MUST EAT THIS WINTER
SYDNEY BEST
5TH IN AUSTRALIA TOP
50 RESTAURANTS
KIIS 1065: 10 BEST PIZZA SPOTS IN SYDNEY
URBANLIST: TOP 8 SYDNEY RESTAURANTS FOR GROUPS
FOODSERVICE: DISH OF THE YEAR “BEST PIZZA”
MY PULSE: TOP 5 PIZZA JOINTS IN SYDNEY
GOURMET TRAVELLER: BEST PIZZA
RATED “EXCELLENT”
BY 244 TRAVELLER
CERTIFICATE OF
EXCELLENCE
BEST METRE MARGHERITA
BEST 2 METRE PIZZA
SYDNEY’S BEST PIZZA
GOOD FOOD UNDER 30
BEST PIZZA AWARD AND 3 STARS
QANTAS AIRWAYS IN FLIGHT MAGAZINE
WEEKEND NOTES: BEST PIZZA ON THE NORTHSHORE
CULTURE CONCEPT: A LITTLE SLICE OF HEAVEN
SYDNEY FOOD BLOGGERS: FAVOURITE PIZZA
GOOD LIVING: NAPOLI’S CHOSEN FEW
Contacts
(02) 9428 3297
vianapolipizzeria.com.au
[email protected]
Address
628 Crown St Surry Hills NSW 2010
141 Longueville Rd, Lane Cove NSW 2066
64-68 Gladesville Rd, Hunters Hill NSW 2110