Visiting the Sanità, one of the oldest neighborhoods in Naples and full of testimonies of the past, is a unique experience.
In fact, there are the Paleochristian Catacombs and the Fontanelle Cemetery; here where ancient noble buildings rise from the baroque details and it is here where you can taste one of the best pizza partenopee, made by Ciro Oliva.
The young pizza maker Ciro Oliva is a predestined: son of Antonio, he is the fourth generation heir of the family. Founded in 1951 next to the votive shrine of three Saints, “Concettina ai Tre Santi” pizzeria was run by Concettina, Ciro’s great-grandmother, who baked fried pizzas for the whole of the Rione Sanità.
Third and fourth family generation, Antonio and Ciro, father and son, are an unbeatable duo. The first one has always been responsible for the secret dough preparation and the other very skilled at the pizza station and in the relationship with customers. For both “pizza is the daily bread”, yet they interpret this mission in a different but complementary way: a prudent and loving preserver of tradition and the other conscious son of art projected into the future. For some years Ciro, in agreement with the family, has decided to take the lead of the pizzeria, personally taking care of the ideation of pizzas through a continuous work of research of the compromise between tradition and innovation and it is thanks to the clarity of his entrepreneurial ideas that today “Concettina ai Tre Santi” can be considered one of the most famous Neapolitan pizzerias.