ristorazione — Castelnuovo Rangone · Emilia-Romagna
On the Emilian plain, in Castelnuovo Rangone, a pizzeria holds registration number 864 of the AVPN registry: the certification that the Associazione Verace Pizza Napoletana (the association safeguarding authentic Neapolitan pizza) grants only to those who respect every detail of the international standard. Antonio Sorbino received the recognition in March 2021.
At the threshold, the difference is already clear: the Arcimboldo d'Oro (a recognition celebrating excellence in Emilian dining) sits as a second seal beside the AVPN plaque. Each week the menu welcomes a new pizza — a way of keeping research alive within an international standard that allows no improvisation and no shortcuts.
Inside, the menu tells the story of Naples with precision: alongside the classic pizzas, the starters are all made in-house — zeppoline (fried batter with seaweed), frittata di pasta (fried pasta cake), panzerotti (fried savoury pastries), and pallotte di riso (fried rice balls). No frozen products, no industrial shortcuts: every preparation follows the same artisan logic that governs the dough, from the first raw ingredient to the last fried dish.
The wood-fired oven is the heart of the AVPN standard: true Neapolitan pizza requires precise temperatures, short cooking times, and a dough that has rested for a long while. Here the leavening is slow and prolonged — the result is a light pizza, with a tall cornicione (raised puffy edge) that customers describe as exceptionally easy to digest.
The full page tells the story of the menu, the ingredients, and the details for reaching the pizzeria on Via Eugenio Zanasi, in the heart of Castelnuovo Rangone.
