Alveolo, a “pizzetta” by “Gigione e I Vesuviani”

Alveolo, a “pizzetta” in Pomigliano d’Arco.

From the joint venture between the Cariulo brothers – those of Gigione – and the De Maria brothers (of the I Vesuviani pizzeria) in the Neapolitan area, another “must stop” for all food lovers is born.

In Pomigliano D’arco, after the great success of the sandwiches (including those “pop-ups” dedicated to pizza makers) and of all the rest of the delicious menu by Gigione, the excellent pizzas byGianfranco Iervolino. The concept of the premises born from the Cariulo family butchery,  is giving rise to another good news related to pizza (indeed, as you will read in a moment, there is also another one that is less recent and that we will soon visit).

Alveolo, family stories.

We are talking about Alveolo Pizza Crunch, the new venue – or rather, the first stage of a format designed to be replicated elsewhere, starting from other locations in Campania – created by the collaboration between two families already protagonists of local gastronomy.

On one side,  the Cariulo brothers: Gennaro, Raffaele and Alberto  who, combining the family tradition with the passion for good food, have managed to get the sandwich into the gourmand scope by working on quality, quantities and right prices.

Alveolo, the “pizzetta” in a modern way

Federico,  was a pupil and collaborator of Gabriele Bonci. The blend he uses – at least the one that we tasted at Alveolo’s during winter holidays – clearly reflects this heritage, even if Federico is looking forward a more “local” way.

Also for this reason, the pizza here is sold in rectangular slices and served on a practical packaging designed specifically to allow eating without getting dirty, tearing apart the exceding cardboard by hand.

Alveolo, tastings

I prezzi? Per il momento – anche per supportare la fase di lancio del progetto, che sta già dando ottimi risultati – sono davvero irrisori: da 1,5 euro per le proposte “base” come Margherita e Marinara, passando per gli immancabili must come la Panna, prosciutto e mais o quella con Salsiccia e friarielli (buonissima!) fino a 3 euro per quelle più ricche ed elaborate.

Prices? They are really low  For the moment: also to support the starting phase of the project, which is already giving excellent results: from 1.5 euros for the “basic” proposals such as Margherita and Marinara, passing through  must such as the Panna, ham and corn or the one with sausage and friarielli (very good!) up to 3 euros for the most elaborate ones.

Although they are never overly complex “recipes”, they are really generous in condiments: for example, Lasagna with tomato sauce, ricotta and meatballs, or the super-intense one with spicy Gorgonzola, pancetta (that of Stefano Bettella), and demi dried tomatoes with walnuts cream and walnuts.

Alveolo: the format.

The Alveolo format is still a work in progress but the brothers have clear ideas on how to proceed. At the moment pizza is provided by I Vesuviani in a red or white version, then it is completed with the condiments prepared in the Gigione’s kitchens: “Our kitchen staff has taken this new task with great enthusiasm and the boys alternate in preparing the condiments that we conceive together”, says Gennaro who has always focused a lot on the preparation of his collaborators.

Alveolo Pizza Crunch
Via Ercole Cantone, 13
Pomigliano d’Arco (Na)
www.alveolopizza.it