Inside EPCOT and its Italy Pavilion is Via Napoli. The authentic Italian pizzeria is an open-kitchen experience firing up your pizza pies to 800 degrees.
The three wood-burning ovens are named after the active volcanoes in Italy: Mount Etna, Mount Vesuvius and Stromboli.
Costantino Ghinzani is the executive chef. Hailing from northern Italy, he takes pride in authenticity.
“We have a particular water and flour imported straight from Italy,” he says.
In this week’s Chef’s Kitchen, Chef Ghinzani showcases two pies for Spectrum News. He describes the first one as "unexpected."
“It’s very unusual for — I believe — the American taste,” he reveals.
So let’s taste! Here are your recipes, including a bonus grown-up concoction:
Prosciutto e Melone Pizza — by Via Napoli
White pizza — fontina, mozzarella, prosciutto, thinly sliced cantaloupe, arugula
Serves four individual pizzas/servings
Ingredients for the Pizza Dough
- 1kg flour
- 0.6 L water
- 4.5 g yeast
- 26 g salt
Ingredients for Prosciutto e Melone Pizza
- 4 oz mozzarella
- 2 oz fontina
- 2 oz arugula
- Cantaloupe (sliced) *Four slices on an individual sized pizza*
- Prosciutto (sliced) *3 slices on an individual sized pizza*
Directions for the Pizza Dough:
- First, melt and blend the yeast in the water (room temperature).
- Then add the whole 1kg of flour into the bowl with water.
- Start mixing it, and after three minutes, add the salt.
- Continue mixing it for a total of 15 minutes at medium speed with a mixer. The process can also be made by hand.
- The dough will be ready when water and flour are completely blended into a smooth dough ball. If using a mixer, it will completely be wrapped up around the hook of the mixer. If done by hand, the dough will be detaching easily from the walls of the mixing bowl.
Directions for Carciofi Pizza
1. Evenly distribute the Mozzarella and Fontina cheese on top of the dough, then put in the wood fired oven at 850 F.
2. Once the base is cooked, add fresh arugula and fresh sliced cantaloupe and Prosciutto di Parma.
RECIPE: Carciofi Pizza
White pizza — artichoke, fontina, mozzarella, truffle oil
Serves four individual pizzas/servings
Ingredients for the Pizza Dough
- 1kg flour
- 0.6 L water
- 4.5 g yeast
- 26 g salt
Ingredients for Carciofi Pizza
- 4 oz mozzarella
- 2 oz fontina
- 2 oz artichokes
- Truffle oil to your taste
Directions for the Pizza Dough:
- First, melt and blend the yeast in the water (room temperature).
- Then add the whole 1kg of flour into the bowl with water.
- Start mixing it, and after three minutes, add the salt.
- Continue mixing it for a total of 15 minutes at medium speed with a mixer. The process can also be made by hand.
- The dough will be ready when water and flour are completely blended into a smooth dough ball. If using a mixer, it will completely be wrapped up around the hook of the mixer. If done by hand, the dough will be detaching easily from the walls of the mixing bowl.
Directions for Carciofi Pizza
- Evenly distribute the Mozzarella, Fontina cheese and marinated artichoke hearts on top of the dough.
- Put in the wood fired oven at 850F.
- Once cooked, add white truffle oil as a final touch.
RECIPE: Italian Beer Sangria
Peroni beer, St. Germain, pear purée, orange juice, lemon juice
Ingredients
- 4 oz Peroni
- 0.5 oz Saint Germain
- 1.5 oz Pear Puree
- 0.5 oz Orange Juice
- 0.5 oz Lemon Juice
- 0.5 oz Simple Syrup
Directions
- Measure and pour the pear puree, the orange and lemon juices, simple syrup and the St. Germain Liquor in a 12 oz rocks glass.
- Fill the glass with ice
- Top off the beverage with the draft Peroni beer