by Napolitan Editorial / 0 Comments / 35 View / 5 December, 2019
Gennaro Esposito, chef and Neapolitan pizza maker transplanted for over 20 years in England.
A real difficult task for the owner of restaurant-pizzeria "A Casa Mia" in Herne Bay , Kent, has succeeded where all his previous colleagues have failed: to bake a true Neapolitan pizza in Kuwait.
A desire pursued by a restaurant owner, willing to pay a good price to find the winning key to serve a real Neapolitan pizza. A goal whose outcome is anything but predictable, so much so that the challenge had already been accepted by some pizza chefs, before Gennaro Esposito flew to Kuwait to show off his talent and experience, as well as the ingenious talent that has always represented the extra gear than every Neapolitan doc.
"I'm experiencing a lot of difficulties to complete this task - explained the chef and pizza chef Gennaro Esposito - the ' very hot water, the dry flour, the use of chemical yeast , not to mention the outdoor temperatures to say the least extreme that they range from 50 degrees in summer to 30 in winter. The air conditioning is always on , wherever you go, moreover the products are quite limited and I sweated to find a decent fiordilatte cheese and worthy of our tradition. As if all this were not enough, I had to deal with different equipment, specifically, the dough trays were not airtight and this compromised the dough being found dry .
The restaurant was located inside a huge shopping center, occasionally bringing in air from the outside and this upset everything! So I had to work hard to find a solution to keep the dough from going crazy , allowing it to rest and rise at an optimal temperature to get as close as possible to the result we all know.
As soon as I started to be involved, I understood that it was going to be a difficult task, and even more so it was clear to me why some colleagues who came before found it hard.. I Believe the owner maybe had lost faith in some of the Italians who disappointed him by not being professionals, including a pizza maker from Naples who left after a week because he couldn't maintain a standard.
My goal was to bring out a good product based on the conditions and availability of the products and I think I succeeded . "
The success achieved in Kuwait by the true Neapolitan pizza of Gennaro Esposito is yet another tribute-tribute to the Neapolitan gastronomic heritage by a chef and pizza maker who, despite the years spent far from his city, continues to be one of the most authoritative Neapolitan flags that with great pride they wave in the sky of the United Kingdom. An adventure that began when, little more than a kid, with the catering school diploma he had just obtained in Naples in his backpack and little else, Gennaro Esposito landed in an England very different from the one that nowadays usually welcomes our "brains on the run" . Thus began the career of a young chef after having delighted with his dishes different celebrities, such as Lady Diana and Dustin Hoffman, after also obtaining the title of pizza maker, in 2013 opened its restaurant-pizzeria: 'A Casa mia' , an authentic hymn to Neapolitanism in British soil.
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