Master Pizzaiolo takes pizza back to basics in new restaurant

Wednesday 06 June 2018

A 'Master Pizzaiolo' with years of experience in pizza and pasta-making has taken over the La Siesta premises at La Colomberie to open his first restaurant, Pizzeria Famosa, where he will be dishing up Neapolitan-style pizza and other Italian specialties.

Born in San Remo in Italy, David Negro (41) fell into the cauldron at a young age.

“I have always loved cooking, I have a passion for that,” he explains. “One day, I decided I should start doing something chef wise." He decided to enrol at the Basilico Pizza Academy, now known as Bivero, in Florence, where he spent six months learning how to make pizzas and pasta. He then worked as a chef in Italy before moving to the UK. In 2016, he came second in a pizza and pasta competition ahead of over 30, mostly Italian, competitors from all over the UK.

Pictured: David came second in a pizza and pasta competition in 2016.

After many years working for others, David is now ready to go solo...almost. His will be a family business, run with the help of his wife and sister. David has also recruited another chef, Italian like him, and five other full time employees as well as part-timers.

He has picked La Siesta premises at La Colomberie to establish his first restaurant, Pizzeria Famosa.

Pictured: David is currently renovating La Siesta premises to set up his pizzeria.

The choice of setting ended up saving David at least £20,000. "I was very lucky!," he says. "I was about to buy a brick oven but the guy doing works inside called me to tell me there was already one installed. I expected it to be rubbish but when I saw it I realised it was the oven that you should have for pizzas. It's an authentic Italian oven."

“It’s important to me to have 100% top quality," David says. "We are not saving on the ingredients, I want to serve the best. The flour comes from Bologna, the mozzarella from Campania, the tomatoes are a special range just for pizza. They come from a valley in Nocerino, have less seeds and are sweeter. The only local ingredients I will use are the day-to-day ones like basil, salads or vegetables.”

Pictured: David will only be serving Neapolitan style pizzas at Famosa.

While there are different styles of pizza David will only be making one in his oven: the Neapolitan. “It cooks in a brick oven at 450 degrees for two minutes maximum,” he explains. “It is very fast and very hard work. There is a special technique to open the pizza and it’s all made by hand. It’s called “a schiaffi” and we slap the dough to press all the air from the middle to the edges to make them puff.

"There is a 72-hour proofing time. It is a really slow fermentation but it gives a dough that is full of aroma. It gives a doughy and crunchy finish. It’s also easier to digest and not bloating."

“The real pizza was born in Naples in the 17^thcentury," he adds. "I wanted to stick to the origins, where it all comes from. It is a bit more difficult but it is very interesting. There are many things to look out for, it’s not easy."

Pictured: David has been cooking, and making pizzas, since a young age.

With under 10 days to go, David is getting excited about the opening."We are renovating the restaurant and the guys are flying with work inside and outside," he said. While setting up his first restaurant is a bit daunting, he is up for the challenge.

"I have a crazy passion for it, this is my life. This is what I love to do. I have had a passion for food for the last 20 years, I have lots of knowledge and skills.”