Neapolitan pizza

They're keeping that same oven that, you know, that Pizza Bruno had.

And they're doing, like, Neapolitan-style pizzas.

They're also going to have items that they serve on Guadalupe's menu in Winter Park.

So it'll be like a proper restaurant as opposed to a pizzeria that, you know, that Pizza Bruno was.

So if you want to get in on the hottest, newest kind of thing, head over to Maitland Social and give Divino Pizza and Wine a try.

Hey, man, let me give you a heads up real quick.

So explain Neapolitan pizza, because I think when we talk about that, that not everybody kind of understands what a Neapolitan pizza is.

They hear different styles of pizza.

And we all were like, why are we here? It was so underwhelming.

They are famous for their Napoleon pizza.

Yeah.

And it is amazing.

We can do it.

It's got New York, Sicilian, Rhode Island, Neapolitan, New Haven, Roman, Quad City, Detroit, California, Grandma, Chicago Deep Dish, and St. Louis.

Okay.

So I'm going to do a list of one to 12.

I want a crust that can handle the sauce.

All right.

Neapolitan.

Just a classic, traditional Italian pizza.

They're on Uber Eats, but don't do it on Uber Eats.

There's two foods that don't travel on Uber, and that is Napoleon, sorry, Naples-style pizza.

It gets too floppy and soggy and gross.

But also, Biang Bang noodles with the oil kind of poured over it at the table or just before they're served.

But it was actually a very good pizza.

Why? Because it was cooked by a Neapolitan, wasn't it?

Of course, a big fan of Napoli, of course, as most Neapolitan.

And it was a very good pizza.

The place was called Miseria e Nobiltà.

[chuckles]

Uh, pizza, Neapolitan-style pizza back in the day, twenty sixteen.

So I was in my second year when I opened-

This is on Friar Street?

[chuckles]

And, uh, we called it NaPizza.

Uh, but Neapolitan-style pizza, this kind of, uh, a bit more soggy, you know, like, um, uh, wood-fired pizza-

Yeah

Can we be an authentic restaurant? Which we are, so if we make carbonara, it's, it's done the authentic way.

If we make, uh, Neapolitan wood-fired pizzas, is it done the authentic way? But h- what can we do to make our guests happier? What can we do to appeal to our guests more? And I don't think that that means it's keeping the quality of food where it is and making sure that it's the best it possibly can be, but I think it's giving ...

You know, someone may not care that I created this pasta in my mind.

Maybe, you know, over the course of a couple weeks they want carbonara, they want bolognese, and, you know, give the people what they want.

[laughs]

Um, so, uh, yeah, that's what I did.

And, uh, I was working just south of the center for about three months, this very traditional Neapolitan pizzeria.

And then my parents came to Italy and, uh- My uncle owned a bar, like pizzeria at the time.