Another dental technician good at making pizza as well as Ciro Salvo. Is this a weird coincidence?
They are talking about Federico Guardascione. He worked for long at “Family Nest”, one of the best known historical place to eat pizza in Naples. Today, Federico lives in Naples not so far from his new restaurant “Il Colmo del Pizzaiolo”, between Bacoli and Monte di Procida.
What could be strange for a pizza man? Having a wife named “Margherita”. Guardascione is a master at making pizza with stone-ground flour. A very excellent pizza, soft and delicious, made up of various doughes: multigrain, squid ink, squash. He suggest the pizza “Sua Eccellenza” with tomatoes from Corbara, buffalo mozzarella PDO, Parmigiano reggiano (24 months old); the “Pugliese” with fiorilatte, artichokes and capocollo (traditional cold cut made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck); A lot of pizzas are dedicated to some Neapolitan restaurateurs.
Moreover, Federico has got more to him than that. He prepare dishes based on cheese and cold cuts such as Pata Negra and “provolone” (12 years old) with orange marmelade; soups (beans, endive and spiced sausage; squash cream), and more, “bruschette”(toasted bread topped with oil and sauce) with peas cream, cornmeal mush and gorgonzola with pioppini mushrooms. He is also helped from the chef Enzo De Fraia. Furthermore, if Guardascione went fishing he bakes the sea bream or amber fish.
Meanwhile, Margherita prepares the dessert: tangerine or apple jam tart with cinnamon, puff pastry, berries cheesecake.
Flavours, care and competence by the chef Paolo Cozzolino. The head waiter is the kindly man Luigi D’Urso.
Santa Di Salvo
Il colmo del pizzaiolo
Monte di Procida (Napoli)
Via Cappella, 23