Friday night the middle of March, the very center of Naples. At the door, a waiter collecting records and dozens of people waiting for a table. The average time to stand in line it’s an hour. Average daily quantity of pizza which is channeled directly from a traditional wood-fired oven on customers plates is 1200, and the components used in the product is high-quality products originating exclusively from the Campania region. Sauce made from ripe, juicy tomatoes, fresh mozzarella, fragrant basil, the best olive oil, and extremely thin and soft dough. But this isn’t the only secret of the famous Neapolitan pizzeria. Here in for less than 4 euros Margherita will be prepared by\u00a0the guy who trained the participants of the Italian and Australian MasterChef’a and won\u00a0the Championship of Neapolitan Pizza in 2013. Come and sit at Pizzeria Gino Sorbillo.<\/p>\n
Via dei Tribunali, one of the main streets of Naples, the very center of the old town. Dilapidated, ancient buildings, the bustling street, the roar of scooters, the laundry drying everyware and the mixture smells coming out of the many dining options. It is here, in the 30s of the twentieth century, Luigi Sorbillo with his wife Caroline Esposito opened his pizzeria. Carolina gives birth to twenty-one descendants, among which is the oldest daughter Esterina, late beloved aunt of Gino, that trains young boy from a small in the art of making pizza, as\u00a0his father, nineteen sibling. Gino takes a pizzeria after Esterinie. Today, the menu including pizzas are named as\u00a0the names of family members Gino.<\/p>\n