Signature pizza and fantasy: the challenge of “Andrè”

Stories of departures and returns, stories of a call, that of home, which was impossible to resist. The desire to try in one’s own city, after years spent abroad training, rediscovering and valorizing one’s roots, did the rest. From these premises was born “André”, a pizzeria opened in the heart of Salerno and Nicoandrea Lanzara , young entrepreneur who wants to try to “overturn” the stereotype of the boy from the South forced to emigrate to chase a dream. He wants to make that dream come true in his homeland, the one where he graduated in 2012 from the Hotel Institute “Virtuoso”, the first step towards a passion, that for cooking and in particular for pizza, which has grown enormously year after year.

Study, commitment, sacrifice, but also specialization as in the case of the courses attended at the Alma International Cooking School. After the first experiences in the city, the flight took off abroad, in particular in Germaniawhere Nicoandrea begins to work in a pizzeria, spending more and more time experimenting with dough in search of the perfect formula. The one that allows him, upon returning to “his” Salerno, to launch himself into a challenging, even risky, but undoubtedly rewarding challenge.

Pizza in pala, in teglia and in the pan, double leavened pizza, but also the baciata, made famous by the master of Roman pizza Gabriele Bonci, a stuffed pizza made up of two layers cooked one on top of the other and then stuffed, soft inside and crunchy outside, without forgetting the “padellino Sacher”, a dessert that has already become a must to close the gastronomic experience at “André”: cocoa dough, mascarpone cream filling, chocolate drop and apricot jam.

Lots of imagination in the choice of flavors, with the clear intent of promoting local products, from Cetara anchovies to cherry tomatoes from the Salerno hills, no derogations on the quality of raw materials, as also demonstrated by the signature fried foods. To this proposal, “Andrè”, in full respect of its name, “Pizzeria e Ritrovo”, has decided to add a high-level offer also in terms of beverages. In addition to craft beers, there is room for cocktails and sangria, ideal for an afternoon aperitif, created by the expert hands of specialized barmen, in a refined environment with an “urban” style. Open for lunch and dinner, in the central Via Raffaele Conforti, a stone’s throw from Piazza Portanova, Lanzara has chosen to establish his very own “Itaca” there, the landing place from where he can proudly shout “André is back in town”.