{"id":3834,"date":"2025-07-04T15:52:50","date_gmt":"2025-07-04T13:52:50","guid":{"rendered":"https:\/\/ecampania.it\/magazine\/?p=3834"},"modified":"2025-07-04T15:52:50","modified_gmt":"2025-07-04T13:52:50","slug":"napoli-nel-borgo-di-antignano-la-pizza-democratica-di-simone-ciancio","status":"publish","type":"post","link":"https:\/\/ecampania.it\/magazine\/napoli-nel-borgo-di-antignano-la-pizza-democratica-di-simone-ciancio\/","title":{"rendered":"Napoli. Nel borgo di Antignano la pizza democratica di Simone Ciancio"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Nuovo corso per la pizzeria De\u2019 Figliole al Vomero\u00a0<\/h4>\n\n\n\n<p><strong>Dell\u2019evoluzione e dall\u2019esperienza dell\u2019antica pizzeria \u201cDe\u2019 Figliole\u201d<\/strong>\u00a0di Napoli al Vomero, aperta otto anni fa nel Borgo Antignano,\u00a0<strong>apre \u201cSimone Ciancio Experience\u201d<\/strong>, trattoria, friggitoria, pizzeria.\u00a0<strong>Al centro dell\u2019esperienza la pizza fritta<\/strong>, che ha fatto la storia della Pizzeria De\u2019 Figliole\u201d nata nel lontano 1860, accompagnata da pizza classica e padellini e dalla cucina della tradizione, dall\u2019antipasto al dessert, con i sempre richiesti \u201c<strong>straccetti crema e amarena<\/strong>\u201d.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"667\" data-id=\"3836\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/596cc3e5-a70b-43e7-8c56-c9ff93279b30.jpg\" alt=\"\" class=\"wp-image-3836\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/596cc3e5-a70b-43e7-8c56-c9ff93279b30.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/596cc3e5-a70b-43e7-8c56-c9ff93279b30-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/596cc3e5-a70b-43e7-8c56-c9ff93279b30-768x512.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/596cc3e5-a70b-43e7-8c56-c9ff93279b30-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1000\" height=\"667\" data-id=\"3835\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/9241b304-06de-4541-9ef1-3ba23bf1f9c7.jpg\" alt=\"\" class=\"wp-image-3835\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/9241b304-06de-4541-9ef1-3ba23bf1f9c7.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/9241b304-06de-4541-9ef1-3ba23bf1f9c7-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/9241b304-06de-4541-9ef1-3ba23bf1f9c7-768x512.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/9241b304-06de-4541-9ef1-3ba23bf1f9c7-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1000\" height=\"749\" data-id=\"3837\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5432.jpeg\" alt=\"\" class=\"wp-image-3837\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5432.jpeg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5432-300x225.jpeg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5432-768x575.jpeg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5432-750x562.jpeg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"911\" data-id=\"3838\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5462.jpg\" alt=\"\" class=\"wp-image-3838\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5462.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5462-300x273.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5462-768x700.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/07\/IMG_5462-750x683.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/figure>\n\n\n\n<p><strong>L\u2019impresa \u00e8 a conduzione familiare<\/strong>, a capo c\u2019\u00e8 Simone, da imprenditore delle pelli \u00e8 diventato uno stimato pizzaiolo.\u00a0<strong>Sempre al suo fianco la moglie Patrizia Apetino<\/strong>, che due volte a settimana lavora attivamente anche dalle \u201cfigliole\u201d a Forcella, i figli Anna, Gennaro, Alessandra, la mamma Annamaria e un team affiatato di cuochi e collaboratori in cucina.\u00a0<strong>A Largo Antignano, tra le piccole botteghe, rivive l\u2019antico borgo<\/strong>: 90 coperti, una cantina \u201cpochi vini, ma buoni\u201d con 20 etichette e una\u00a0<strong>pizza democratica<\/strong>, nel locale s<strong>i pu\u00f2 pranzare o cenare con soli 12 euro e gustare una pizza e una bibita<\/strong>. Nuovo corso, nuovo nome, nuova identit\u00e0, un progetto nato in collaborazione con l\u2019esperto di comunicazione Vincenzo Castaldi.\u00a0<\/p>\n\n\n\n<p><strong>La pizza \u00e8 digeribile<\/strong>, Ciancio prepara un impasto con fermentazione a lievitazione di almeno 36 ore e grande attenzione \u00e8 posta anche per la pizza fritta, con idratazione al 70% e l\u2019utilizzo di farina ricca di fibra tipo 1, che d\u00e0 profumo e sapore. \u00abNon ci snaturiamo &#8211; spiega Ciancio &#8211; siamo quelli di prima,\u00a0<strong>abbiamo solo cambiato il corso della storia<\/strong>. Potremmo definirlo un differenziamento il nostro e ci siamo ampliati.\u00a0<\/p>\n\n\n\n<p><strong>Al centro di tutto c\u2019\u00e8 sempre la pizza fritta, ma adesso siamo anche trattoria e pizzeria<\/strong>. Abbiamo deciso di rispondere alle richieste di tanti clienti, che spesso e volentieri chiedevano una pizza classica o un piatto di pasta. Sono riuscito a prelevare i due locali che affiancano la friggitoria e\u00a0<strong>ho dato inizio con tutta la mia famiglia a una nuova avventura<\/strong>, ma sempre con lo sguardo al passato, mia moglie fa parte della storica famiglia De\u2019 Figliole, e quella pizza che \u00e8 storia di Napoli\u00bb. Nel men\u00f9, i cavalli di battaglia:\u00a0<strong>pizza fritta, montanara, crocch\u00e9, frittatina classica<\/strong>, ma anche alla Nerano, con pepe e lime. Gustoso il \u201c<strong>padellino dello chef<\/strong>\u201d, cotto al vapore e al forno statico, condito con stracciata di bufala, pomodorino secco, acciuga. Oltre le pizze classiche, la\u00a0<strong>pizza Sant\u2019Antonio<\/strong>, una marinara con pomodoro schiacciato e fettine di salame piccante. I piatti della trattoria sono quelli della tradizione napoletana: parmigiana, pasta e patate, genovese, scarpariello, paccheri con pomodorini e peperoncini verde e per chiudere dolci fatti in casa.<\/p>\n\n\n\n<p>Simone Ciancio Experience\u00a0<br>Largo Antignano, 8, 9, 10, Napoli<br>Tel. 0815565295<br>Aperto dal marted\u00ec al sabato a pranzo e a cena\u00a0<br>Domenica e luned\u00ec aperti a cena<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nuovo corso per la pizzeria De\u2019 Figliole al Vomero\u00a0 Dell\u2019evoluzione e dall\u2019esperienza dell\u2019antica pizzeria \u201cDe\u2019 Figliole\u201d\u00a0di Napoli al Vomero, aperta otto anni fa nel Borgo Antignano,\u00a0apre \u201cSimone Ciancio Experience\u201d, trattoria, friggitoria, pizzeria.\u00a0Al centro dell\u2019esperienza la pizza fritta, che ha fatto la storia della Pizzeria De\u2019 Figliole\u201d nata nel lontano 1860, accompagnata da pizza classica e [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":3839,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"format":"standard"},"jnews_primary_category":[],"jnews_override_counter":[],"footnotes":""},"categories":[9],"tags":[33],"class_list":["post-3834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-pizza"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Napoli. 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