Pizza Special: Capannina


Several years ago on a trip to Naples, we took a day off to get out of the frenzy of the city and headed to the Amalfi coast for some peace and quiet. This stretch of coastline is just south of Naples and is one of the most beautifully rugged coasts that you will ever set eyes on. This is where treacherous mountains crash into the crystalline blue waters of the Tyrrhenian Sea. While the Amalfi is famous for its smashing beauty, it is also world renowned for its incredible lemons. These are the same lemons used in the production of limoncello. The Amalfi lemon has a higher sugar content and lower acidity than most varieties, which in turn creates a bright, brilliant, sweet lemon flavor that is not overly tart.

Our driver that day was kind enough to drop us off at Ristorante e Pizzeria La Capannina for lunch and that’s where we first tasted the pizza that I am bringing to you today—the Capannina. It starts off with extra virgin olive oil and then is topped with fresh mozzarella and a touch of Meyer lemon zest. After the pizza comes out of the oven, it is finished with prosciutto di Parma and thinly sliced Meyer lemon. This pizza is incredibly simple, but so incredibly beautiful at the same time and truly captures the essence of Amalfi. We run this pizza only when Meyer lemons are at their peak, so gather with us soon to combat the winter gloom with a little citrusy sunshine!


Brian Gojdics