Campania- Authentic Italian Pizza ( Not New York Pizza)

Even though I come from the best Borough, Brooklyn, which is part of the greatest city in the world, New York,  I must admit that our version of pizza is very different from our Italian friends across the pond.

New York pizza is tasty, greasy, thin, cheesey and so many other verbs, but to taste real Italian pizza is to visit Campania- the Naples of Alpharetta.

Campania is a new and lovely establishment located at 800 North Main Street in Alpharetta. It is a bit hidden in a new shopping center near Lowe's. I suggest you look for it. You will not be disappointed.

Tonight I went to Campania with my sister and brother in law, who also just returned from Europe where we spent our time eating and traveling through Italy, France and Spain together. The best surprise of all tonight was, not only the pizza, but the joy in the people who served and fed us.

Jennifer Simmons and Stewart Muller (who are partners in life and business- Jennifer's words) opened a warm and welcoming restaurant filled with the freshest ingredients. This is not a phrase, but the reality of what makes this restaurant different from any other pizza restaurant in Alpharetta. I cannot begin to tell you what it was like to talk to Stefano ( accent on the fano) about his oven, the tomatoes, the Buffalo Mozzarella, the Parma Cotto and the organization he commands of the kitchen.

Stefano Rea, the pizza guru, who gave me an education on the amazing Stefano Ferrara Oven ( just a coincidence that they are both Stefano) that sits proudly awaiting his creations, also gave me a tour of the kitchen and freezer. The stacks of neatly rising dough, labeled and dated, along with the fresh mozzarella floating in water just waiting for people like me to enjoy( he hands me a ball of cheese and says "taste this"), the double zero flour used to make the delightful crust is stacked just beyond the freezer which Stefano pulls out so I can see the address of Napoli, Italy- his home. He has such wonderful enthusiasm and is excited to tell me about what it means to him to have these fine elements to make his pizza.

 I have actually never met anyone so proud of making pizza. It is clear he wants us all to understand that the finest ingredients he puts into the pizza will make us appreciate the taste that much more. I agree and hope you will understand that if you use the best, nothing more need be done to make it taste good.

I always say - "No need to add sauces and more ingredients.  If the basics are fine and fresh, it will taste good. Something I learned a long time ago in cooking school in New York.

Ricco is also a great asset to Campania. A native of Milan, he is an experenced server with a friendly demeanor.( No not everyone here is from Italy- actually Jennifer is from Seattle and Stewart from - where else- New York). You will find that the staff are all very accomplished.

The hours of operation are M-W 11:30 AM-9:00 PM and 10:00 on Fri and Sat. They are- you guessed it- closed on Sunday.

I hope I have conveyed my feelings about how proud they are about the products and food they present. It is my suggestion to see for yourself.
Reservations are accepted for 6 or more. Make yours as soon as possible and have a dulce del giorno for me, Canoli's, Tiramisu, Gelato and so much more are all made fresh on the premises.

Buon Appetito