Free pizzas at Vomero for the 100 years of Pizzeria Gorizia with many shows

Free pizzas for the 100 years of Pizzeria Gorizia
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Free pizzas in Piazza Vanvitelli to celebrate the 100 years of Pizzeria Gorizia with many famous shows and guests!

Il 10 May 2016 the historical Pizzeria Gorizia del Vomero will celebrate its 100 years of activity with a big party in Piazza Vanvitelli and many free pizzas to all visitors.

It will be an occasion for celebrations to commemorate the inauguration of the restaurant which took place back in 1916. In reality, the precise date would be August 20, the day on which remember the "Piave" Brigade that entered Gorizia taking possession of the city during the First World War. But the managers wanted to opt for the 10 May as a date that reminds the Neapolitan fans of blue faith a memorable historical day, the first Scudetto of Naples.

To celebrate the Gorizia pizzeria, which was originally called “Vomero, there will be many guests and shows and will be set up several stands in Piazza Vanvitelli where you can pick up the ticket that will entitle the pizza free wallet. The pizzas will be cooked by our historic pizza makers, like don Antonio Starita and Gennaro Luciano from the Port'Alba pizzeria, among many others. There will be two traditional wood-burning ovens and they will churn out thousands of pizzas.

The Gorizia pizzeria in 100 years has become a reference point for the Vomero and for the whole city and characterize it, in addition to the pizzas, also its numerous antipasti prepared as in the past, the zuppa inglese prepared with the recipe of the 20s on the recommendation of the founder Salvatore Grasso and the large mirror that welcomes customers.

Thanks to the sponsors, the 10 may also be celebrated with famous people from the show, politics and music. The mayor of Gorizia, which in June will deliver the keys of the city to Salvatore Grasso in Gorizia.

Information on the 100 years of Pizzeria Gorizia

When: 10 May 2016
Where: Piazza Vanvitelli
Timetable: from 19.30

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Written by Fabiana Bianchi
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