VIA NAPOLI - (HD 2010)

Mickey Mouse and Minnie Mouse arrived in a horse-drawn carriage to help cut the "grapevine" ribbon today on the newest restaurant at the Walt Disney World Resort. Via Napoli is the first authentic Italian pizzeria to ever open in Epcot. Located in the Italy pavilion at Epcot World Showcase, Via Napoli is operated by Patina Restaurant Group and sits adjacent to Tutto Italia Ristorante, also operated by Patina. A trio of wood-burning ovens are a unique feature at Via Napoli, named for the three active volcanoes in Italy -- Mount Etna, Mount Vesuvius and the volcanic island of Stromboli. Each oven is sculpted with a giant "face of the volcano" -- reflecting the gods whose mythology surrounds each volcano's history. Restaurateur and longtime Patina Restaurant Group CEO Nick Valenti created the Via Napoli concept, based upon his travels in Southern Italy. "I have always loved the beauty of a simple Neapolitan pizza," Valenti says. "It's a perfect food, something beloved by both Italians and Americans. At Via Napoli we will make pizza the traditional Neapolitan way: with a textured, soft and charred crust." Via Napoli will feature a selection of classical Neapolitan pizzas, ranging from pizza bianca, quattro stagioni, piccante, ortolano and a traditional margherita. Famed Pizzaiolo Charlie Restivo serves as executive chef at Via Napoli, crafting pies with San Marzano tomatoes, Caputo flour, handmade fresh mozzarella, Parma Cotto, crumbled sausage and water calibrated specifically to the pH and mineral content found in Naples and Italy's Campania region.

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[MikeBellinger]

I start working here 2day!!

[maothakat]

The rat. The real GODFATHER.

Charly THE MAN.

[KoukiR]

@goreesha Well it's not 800F, its 900F or more. Even cooking at 700 compared to 800 makes a big difference. Baking a pizza with Italian "00" flour for more then 90 seconds starts to dry out and get way to crisp. I have a WFO in my backyard and all the pies are done within 75-80 seconds baking at 935F.

[goreesha]

@KoukiR My understanding is that 800+ is the standard temp. Apparently, the Via Napoli ovens are set to about 700F. I'm not sure that's a significant enough difference to make it inauthentic. As for the flour and the water and all of that, I'm sure that's just Disney story, like they make up for all of their restaurants and rides.

[KoukiR]

@goreesha Just because it's made in a WFO doesn't mean its Neapolitan. Just by looking at the pizza when it came out of the oven you could tell it wasn't cooked at a high temp. And when I mean high temp I mean 900F+ not 550F-600F. The flour he is talking about is made up either that or he doesn't have his facts right. Which proves he doesn't know what he is talking about.

[goreesha]

@KoukiR I'm not sure how you think these aren't authentic. What does it take to make Neapolitan pizza? A wood-fired oven, tomatoes, fresh mozzarella, dough formed by hand no thicker than an eighth of an inch, cooked at a high temperature. Sounds like they've got it covered. Sure all the details about the water and whatnot are just part of the story or whatever, but so what?

[KoukiR]

@dimasrobin87 You don't know what you are talking about. Those are not even close to Neapolitan. The old guy doesn't know what he is talking about. They don't get their water from some random well and their is no such thing as XXX italian flour. He is giving the same old story about Neapolian pizza which all these people give that have no clue about it. Sorry.

[dimasrobin87]

@KoukiR

I beg to differ. It might not be the same pizza made in Naples, but it's as close as it can get to it. All that info on the water, tomatoes, etc are true and those are the key elements that make a pizza good.

[jonandkateplus812]

i love this place!!

[KoukiR]

Those are not authenic Neapolitan sorry Disney