NO one does soul food quite like the Italians, and no one does Italian quite like nonna. But some of Cape Town’s CBD chefs do get pretty close.
One of the major trends sweeping the Central City right now is the Neapolitan pizza – or pizza Napoletana in Italian. A UNESCO-affirmed national treasure, this soulful sensation is one of many “authentic” Italian masterpieces local chefs have mastered. Here, some of these chefs share how to cook like an Italian grandmother as part of the Cape Town Central City Improvement District’s (CCID) #ComeBackToTown campaign which aims to encourage visitors to return to town to stimulate the CBD economy.
Picone and his partner learnt everything they know from their nonnas: “We both have a nonna and neither of them take any prisoners when it comes to cooking in the kitchen. They taught us everything we know – swear words included.”
Traditional Napoletana must be made with San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio varieties grown on the volcanic plains of Mount Vesuvius. Plus, the mozzarella is supposed to hail from water buffalo raised on the marshy valleys of Campania and Lazio. Or it could be cow-milk mozzarella made by the Agerola municipality. It’s all very whimsical and wonderful. And Ciao Pizzeria is committed to recreating the experience in Cape Town.
There’s no particular nonna behind Bashier’s brilliance, but rather two women – his mama and his wife. “My mom was always cooking up a storm. Otherwise my wife was my real muse and inspiration.” His go-to food following a tough day? A pizza. Obviously. “I had to start a gym routine just so I can keep eating my pizza.”