La Fornara's story began in 1987 in the picturesque coastal town of Amalfi, where we first opened our doors with a simple mission: to create authentic Neapolitan pizza using traditional methods and the finest ingredients. It was a time when fast food was becoming popular, when convenience was valued over quality, but we chose a different path—a path of tradition, patience, and uncompromising quality.
The Beginning: A Dream in Amalfi
Our founder, Giovanni Cakiqi, was inspired by generations of Italian pizza makers—his grandfather had run a small pizzeria in Naples in the 1950s, and his father had continued the tradition in Amalfi. Giovanni wanted to bring authentic Neapolitan pizza to his hometown, not just as a business, but as a way to preserve and celebrate Italian culinary heritage.
We started with a small wood-fired oven, built by hand using traditional Italian methods—a dome of refractory brick, a floor of volcanic stone from Mount Vesuvius, and a commitment to using only the finest ingredients from Campania. The oven was more than equipment; it was the heart of our operation, the soul of our restaurant.
Those early days were challenging. We were a small operation, with just a few tables and a simple menu. But word spread quickly—locals and visitors alike discovered our authentic pizza, and we began to build a reputation for quality and tradition. The line of customers waiting outside our door became a familiar sight in Amalfi.
Growth and Expansion: From Amalfi to Naples
As word spread about our authentic pizza, we grew from a small local pizzeria to a beloved destination for locals and visitors alike. Tourists traveling the Amalfi Coast would stop in Amalfi specifically to try our pizza, and locals would bring their families for special occasions. We became part of the community, a fixture in the daily life of Amalfi.
In 2010, after 23 years in Amalfi, we made the decision to expand to Naples—the birthplace of Neapolitan pizza. It was a natural evolution, a return to the city that had inspired us from the beginning. Naples is where Neapolitan pizza was born, where the traditions were established, and where we wanted to prove ourselves among the city's legendary pizzerias.
The move to Naples was both exciting and daunting. We were entering a city with a rich pizza culture, where every pizzeria has its own history and traditions. But we were confident in our methods, our ingredients, and our commitment to quality. We brought our traditional methods and commitment to quality to the heart of Campania, opening our Naples location with the same wood-fired oven, the same hand-kneading technique, and the same dedication to excellence.
Our Philosophy: Tradition Meets Excellence
Throughout our journey, we've remained committed to the principles that guided us from the beginning: traditional methods, hand-kneaded dough, wood-fired ovens, and the finest ingredients from Campania. These principles continue to shape everything we do—from the way we knead our dough to the way we source our ingredients to the way we train our staff.
Our philosophy is simple: respect the tradition, honor the craft, and never compromise on quality. We believe that authentic Neapolitan pizza can't be rushed, automated, or simplified—it requires time, patience, and a deep understanding of the craft. Every pizza we serve is a testament to this philosophy, a celebration of Italian culinary heritage.
Today: A Testament to Tradition
Today, La Fornara in Naples serves as a testament to our journey from Amalfi. We continue to honor the traditions that began in 1987, while embracing the vibrant food culture of Naples. Our commitment to authentic Neapolitan pizza remains unchanged—we still hand-knead our dough, we still use wood-fired ovens, and we still source the finest ingredients from Campania.
But we've also grown and evolved. We've expanded our menu, added new locations, and welcomed new members to our team. We've received recognition from the Associazione Verace Pizza Napoletana (AVPN), the official guardians of Neapolitan pizza tradition, certifying our commitment to authenticity.
What hasn't changed is our commitment to the craft. Every pizza we serve is still made by hand, using the same methods we used in Amalfi in 1987. Every ingredient is still carefully selected, every dough ball still fermented for 48 hours, every pizza still cooked in a wood-fired oven at 900°F.
A Story Continues
Visit La Fornara in Naples to experience the story that began in Amalfi and continues today—a story of tradition, craft, and authentic Italian pizza. It's a story that spans generations, from Giovanni's grandfather's pizzeria in 1950s Naples to our Naples location today. It's a story of dedication, of passion, of the belief that great pizza comes from great ingredients, traditional methods, and a commitment to excellence.
When you dine at La Fornara, you're not just eating pizza—you're experiencing a piece of Italian culinary history, a tradition that has been preserved and perfected over decades. You're tasting the result of a journey that began in Amalfi in 1987 and continues today in Naples—a journey of tradition, craft, and authentic Italian pizza.