The Lombardi dynasty started its wide-ranging journey in the middle of the XIX century with the footsteps of the founder Enrico Lombardi who could be seen as an ambassador for the Neapolitan pizza in all the world. Those were the days in which ships laden with emigrants from southern Italy set off for the promised land of America. It was on one of such ships that Enrico Lombardi set out with his unusual luggage: a portable oven (o’ focone ) to fry “calzoni” (fold over pizzas ).
Then, with time, the itinerant pizzamaker moved on from the deep-frying pan to the oven and from there to the Neapolitan pizza.
From those days the pizza has continued to be served on the high seas. Even today transatlantic cruise ships offer their guests Neapolitan pizzas at midnight. These pizzas are eaten in a spirit of fun rather than nostalgia. Enrico Lombardi ,in the meantime, started making pizzas on land. Obviously to do that he had to land in Naples. He set up his business in Pietrasanta moving to Porta Capuana and finally settling in Spaccanapoli, next to the church tower of Santa Chiara.
This is where his son Luigi increased the business and enhanced its quality giving his pizzas that special taste that made Lombardi the meeting place for generations of students and intellectuals.
Today, now that the restoration work of the façade of the Basilica of Santa Chiara has been completed the area that used to be the “pizzeria” has changed.
The new generation of Lombardis, Alfonso and Luigi, have transferred the business
a few metres down the road to via Benedetto Croce, directly in front of
the Palazzo Filomarino where the great philosopher once lived.
You can still imagine him sitting at his table enjoying a pizza made by
their father Luigi.
Then, with time, the itinerant pizzamaker moved on from the deep-frying pan to the oven and from there to the Neapolitan pizza.
From those days the pizza has continued to be served on the high seas. Even today transatlantic cruise ships offer their guests Neapolitan pizzas at midnight. These pizzas are eaten in a spirit of fun rather than nostalgia. Enrico Lombardi ,in the meantime, started making pizzas on land. Obviously to do that he had to land in Naples. He set up his business in Pietrasanta moving to Porta Capuana and finally settling in Spaccanapoli, next to the church tower of Santa Chiara.
This is where his son Luigi increased the business and enhanced its quality giving his pizzas that special taste that made Lombardi the meeting place for generations of students and intellectuals.
Today, now that the restoration work of the façade of the Basilica of Santa Chiara has been completed the area that used to be the “pizzeria” has changed.
The new generation of Lombardis, Alfonso and Luigi, have transferred the business
a few metres down the road to via Benedetto Croce, directly in front of
the Palazzo Filomarino where the great philosopher once lived.
You can still imagine him sitting at his table enjoying a pizza made by
their father Luigi.
