We will tell you the story of a man who, every day, tells Naples on the other side of the world. “Napoli sta 'ca” is in fact the name of his pizzeria located in Tokyo, one of the most famous restaurants in the metropolis. This is the story of Giuseppe Errichiello, owner of two pizzerias in the Japanese capital, thanks to which he obtained recognition from Red shrimp.
Giuseppe Errichiello, a pizza chef in Tokyo
He was more or less twenty years old when he decided to leave to make his culinary dream come true. The Japanese culture totally invested him catching him unprepared under various social aspects. Manga, cartoons, the supreme civic sense, oriental philosophy emblazoned within Buddhist temples. Giuseppe did not have to start all over again only from the professional point of view, since the apprenticeship, for the Japanese, is essential for an adequate insertion into the world of work; but he had to completely reconstitute his communicative approach and relationship with others, in order to respond adequately to the rhythms of an orderly and frenetic society.
It took some time before Giuseppe, having acquired the necessary knowledge to start planning entrepreneurially, could think about the affirmation of his culinary skills. By acquiring the business where he worked, playing to the upside, he thus opened his Italian pizzeria; this move will allow him to create a recognized commercial activity in the entire metropolis. "Naples is about"It is not just a commercial certificate useful for attracting customers; the name reflects the surrounding environment of the activity conceived by Giuseppe. The walls painted in Neapolitan colors: blue; the basic ingredients (oil, flour, tomato and mozzarella) are purely Italian. This is thanks to a collaboration established with a local export company, from which other pizza chefs also draw.
Devotion to Salvatore Cuomo
Another fact, worthy of mention, is the specialty listed on its menu: Pizza Don Salvo.
In addition to the unusual orthogonal shape, half calzone, half margherita; the choice of etymology is the result of devotion to Salvatore Cuomo: the most renowned Italian chef in the Japanese peninsula. Both share the same ethnic background; Neapolitan by birth, he owns a restaurant chain in Japan. But it doesn't stop there. In fact, he is credited with several publications of recipes that are selling like hot cakes in the place. If nothing else, he was also one of the first to have caught the passion for Italian cuisine in the hearts of the Japanese. Reason for which, among Japanese pizza makers, it is almost a marketing strategy to claim to have learned the art of dough directly in the Neapolitan area. But it is clear: even if Rome was built in seven days; you don't become a Neapolitan pizza chef in a month. And this is undoubtedly the reason that allowed Giuseppe to emerge among the innumerable local competition.
It is not one of Giuseppe Errichiello's short-term plans to repatriate to his native land. There are still many objectives to be accomplished; among which, that of opening another pizzeria in Tokyo that will allow him to receive the Michelin star. When this is verified, perhaps Naples will be able to welcome it and let Giuseppe Racconti, what could ever be the story of a Neapolitan returned from Japan.
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