Massimo's Pizzeria & Cucina Hamilton/Robbinsville/Princeton TEL. 609.586.3777 / TEL. 609.448.2288 | Menu   Princeton TEL. 609.448.2288 | Menu
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About Us

Massimo's Pizzeria & Cucina Naopletana is the first pizzeria to have a wood burning brick oven in Mercer County, NJ. Massimo's is also the first pizzeria in Mercer County to be honored with the prestigious and distinct Certification of True Authentic Neopolitan Pizza from the highly coveted VPN Association in Naples.


Pizza & The Esposito
Modern pizza has been attributed to baker Raffaele Esposito of Naples. In 1889, Esposito who owned a resturant called the Pizzaria di Pietro baked what he called "pizza" especially for the visit of Italian King Umberto I and Queen Margherita.

In 1889 Umberto I King of Italy, and his wife, Queen Margherita di Savoia, in Naples on holiday, called to their palace the most popular of the pizzaioli Raffaele Esposito, to taste his specialties.

He prepared three kinds of pizzas: one with pork fat, cheese, and basil, one with garlic, oil and tomatoes, and another with fresh buffalo mozzerella, basil, and tomatoes ( in the colors of the Italian flag).

Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly establised Naples as the pizza capital of the world.

Interesting fact
Massimo's mother's maiden name was Theresa Esposito. Hmmm,  Could Massimo be related and possibly have blood lines dating back to the renowned Esposito family from the late 1800’s?  Thinking that my late relatives are the inventors of this creation is a great honor. We are looking furthur into our heritage and will confirm this extraodinary fact.

Grazie,
Famiglia Mazzella

In 1998 the Italian government formally recognized Neapolitan pizza as a traditional food worthy of preservation and granted it D.O.C. (Denominazione di Origine Controllata) status, which specifies the legally permitted ingredients and methods to produce authentic Neapolitan pizza. Learn More
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