“Pizza is my life. My daily food, my profession and my story since early childhood”. This is what Gino Sorbillo said in his first book, a biography published a few months ago that inaugurated the paper series of Dissapore.
It is impossible, after all, not to know Gino Sorbillo: the pizza chef , born in the heart of Naples, has slowly conquered the world with his pizza.
WHO IS GINO SORBILLO
Gino Sorbillo belongs to one of the oldest pizza-making families in Naples . Just think that his grandparents Luigi Sorbillo and Carolina Esposito founded the first pizzeria on Via dei Tribunali in 1935.
Growing up in the family pizzeria, Gino learned the secrets of real Neapolitan pizza. Over the years, he has managed to make himself known thanks to many TV programs – such as Masterchef and La Prova del Cuoco on Rai 1 – and numerous documentaries and docufiction about Naples and pizza broadcast in all countries.
Gino took over the reins of the pizzeria on Via Tribunali in the 1990s after working alongside Aunt Esterina for a long time to learn the secrets of leavening and dough processing. All his pizzas are characterized by quality, starting with the raw materials rigorously selected as the best.
THE SUCCESS OF GINO SORBILLO
In 2016, Gino Sorbillo was awarded the title of Master of Arts and Crafts by the International School of Italian Cuisine ALMA, the only one in the category of Piazzaioli.
Sorbillo, after all, has never stopped. Just think of his four locations in Milan : Lievito al Duomo, Esterina, Olio a Crudo and Pizza Gourmand. Within six months, Sorbillo’s pizza will also land in Rome, probably in the Porta Pia area.
But it doesn’t end there. What’s making people talk is his arrival in America with a location at 334 Bowery Street in New York. So much so that, together with the Japanese entrepreneur Shintaro Akatsu, the Neapolitan pizza chef is studying a development plan from Miami to Los Angeles, as well as a second location in the Big Apple. Breaking through in America, after the Art of Neapolitan pizza making was recognized as a UNESCO heritage site , is now increasingly possible.
THE BOOK BY GINO SORBILLO
In “Pizzaman” , Gino talks about the different types of pizza, focusing on his favorite, “a wagon wheel with large dimensions”. Despite his expansion around the world, his heart remains in Naples, a city he will never abandon.
What does Sorbillo advise young people today? To aim for quality , read the labels of raw materials and gain experience behind the counter to seek real relationships, those that social media cannot provide.
