Ciro Oliva

By Chuck Pollard

In the heart of Naples CONCETTINA AI TRE SANTI appears to be a mere local pizza kitchen serving up pies to neighborhood patrons for generations. However, that obvious definition would be misleading. I would call it the 

“Ufizzi of Pizza” and Ciro Oliva is its Leonardo. Unexpected forms of classical ingredients fill the menu alongside the usual suspects. Ciro elevates these simple elements into high art for an experience you’ll never forget.

No matter how extravagant his creative impulses may soar the basis for any dish is a basic pizza dough. The recipe has been handed down from his great-grandmother the original Concettina, who would make fried pizza in her kitchen for the neighborhood. What happens next is pure artistry. 

Check out the SUMMER 2021 issue of SARTO and explore the art of Neapolitan pizza with Ciro Oliva.