From the age of 8 Luigi Esposito, the owner of Via Napoli Pizzeria, followed his grandparents around the streets of Naples selling pagniottiello, and freshly made pizza fritta covered by a blanket in a pram on the side of the streets, that’s when he knew he had the gift, his passion for pizza began.
At 15 he was part of the AssociazioneVerace Pizza Napoletana and Associazione Regina.
Luigi believes that a true Neapolitan pizza must be baked in a wood-fired, domed oven at 485°C for no more than 60 to 90 seconds; that the base must be hand-kneaded by rolling it with your fingers and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. Luigi began working in the most famous pizzerias in Naples and all over Europe, gaining as much experience possible.
The pizza bases in Naples are soft and pliable.The Neapolitans take their pizza very seriously, the Marinara and the Margherita the two true pizzas.
Luigi Esposito came to Sydney from Naples, with the intention to experience yet another country and with a dream to open his own pizzeria. His love and passion for pizza’s now matched with a desire to provide them at his own establishment, was astounding, his enthusiasm spread to all who spoke to him.
After many years of searching Luigi finally found the perfect location…Lane Cove, his dream has finally begun…
Luigi with his enthusiastic Italian team create an ambience and atmosphere that allows you to feel like you are eating in the streets of Napoli.
Luigi is driven by a philosophy that incorporates the traditional values of exceptional service and the highest quality produce is sourced and prepared with the respect it deserves. . The main ingredient is passion, passion is everything!