In the heart of Naples, the Condurro family began what would become a long history of great pizza producers in 1870. Michele Condurro, Salvatore’s son, mastered the family art of pizza making, which he acquired from the legendary Torre Annunziata masters who were professionals in the preparation and kneading of pizza dough, as well as the cooking of pizza.

Michele founded his first pizzeria in 1906 on the current location of Ascalesi Hospital, which required the pizzeria to relocate due to construction. The pizzeria was relocated to its current home on Via Cesare Sersale in 1930, which has been named “the sacred temple of pizza” by specialists and journalists.

Since then, five generations of master pizza makers have carried on the work of the founder, respecting the tradition and being faithful to Michele’s instructions: there are only two types of Neapolitan Pizza, the “Marinara” and the “Margherita”; and no “junk” should be used in making the pizza that could alter its world-famous genuineness and taste. The secret of Da Michele’s enduring success is in the use of natural ingredients, and of an old, traditional, time-tested method of leavening

WHO IS MICHELE?

The man who, more or less consciously, incarnated the philosophy of Neapolitan pizza, was a small person and a man of humble origins.

He had a sharp look and a mischievous smile; he was an unusual person, particularly for his character, for his life but, above all, for the way he worked and appreciated his job.

One of his sons, master pizza chef Antonio Condurro, defined him as ‘an icon of the art of pizza’.

Michele was simply a ‘pizza fanatic’, just like Luigi Condurro, another of his 13 children, used to define him.

This was Michele Condurro, the famous master pizza maker and founder of the family of restaurateurs who has made Neapolitan pizza their life’s work since 1870.

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