Author Biography: Francesco Spataro

Francesco is a Guest Writer for InsideCuisine.

Award-winning Italian pizza chef Francesco Spataro brings his authentic Neapolitan style pizza for guests of Aperitivo to enjoy.

Trained by a world champion pizza maker and winner of an Italian pizza making competition – it is safe to say that Italian-born Francesco Spataro knows his pizza.

Since beginning his pizza apprenticeship in the main pizzeria of is hometown, Catania, Sicily, at age 16, Francesco went on to gain first place in a regional pizza making competition in Palermo (Italy), Fiera Del Mediterraneo Championato Pizza Mediterranea, from over 200 contestants – a testament to Francesco’s pizza making flair. During his seven years in Italy as a professional pizza chef Francesco also underwent training with former free style pizza world champion Pasquale Barbasso, learning skills in the art of base making from one of the best in the business. Francesco learned and perfected the art of creating traditional Neapolitan style pizza – heralded as being the best in the world for its original wood fired base.

Now as dedicated pizzaiolo at Leichardt’s trendy Italian eating and drinking house Aperitivo, Francesco brings his brand of Neapolitan style pizza for Sydneysiders to enjoy. With a dedicated pizza bar and a traditional wood fired oven, nothing has been compromised to ensure customers get top quality Naples style pizza. Francesco prides himself on using the most refined pizza making method in Italy to produce the Naples style bases the area is famed for. Using Aperitivo’s purpose built wood fired oven, the result is a light, delicate base, with a delightfully crunchy/soft edge. The toppings are another focus – home made sauce, premium quality imported cheeses, the freshest produce and a fruity extra virgin olive oil to finish – a crucial final touch to draw the flavours together, according to Francesco.

He says: “I wanted to bring my pizza making craft to Sydney, and show people here my interpretation of a true Neapolitan style pizza. The pizza I make at Aperitivo is the same style is pizza that would be served in the best pizzerias in Italy."

Recreating classics such as the margherita – made with fresh basil and Italian buffalo mozzarella – other favourites include the norma – Tomato, basil, extra virgin olive oil, eggplant & ricotta salata.

“Pizza toppings are all about balance and simplicity,” Francesco explains. “At Aperitivo, we use best quality ingredients and time proven recipes - we compromise on nothing so that people can experience the best quality Neapolitan-style pizza. I look forward to sharing my pizza with the people of Sydney"