Our Story
There was a single OTG oven, and a man in search of a menu he can operate single-handedly. That was about it. There was no functional kitchen, no name, much less a story to tell back in 2019.
Our brand story in all honesty started with an idea for survival rather than an aspiration for the brand itself. But then, it grew. Like anything that was backed with enough effort, that single idea grew and transformed into multiple variations. The pursuit of taste, to find something unique eventually landed on the door that was Neapolitan pizzas.
From that point on, there was no turning back but a vision to walk forward to.
Neapolitan, what first felt like a cuisine worth experimenting soon became a passionate interest. The craft of artisan bread making, the history of the food, the people and challenges that came forward in creating the same in an entirely different atmosphere, geological conditions made the learning process that much more interesting. It was hard not to want that for our people to experience in India, here. Particularly in Madurai. If the pattern of the city is anything to go by, people of Madurai would adore something this decadent and detailed. And why not bring them that instead of one more pizzeria that would serve them the pizzas they know and can have from reputed restaurants already?
Setting up a supply chain was the next stop. It was no easy feat to find the ingredients, vendors and set up a smooth channel inside and out of India. And then COVID hit.
Over the last three years (2019 -2022), it was scratched and set up for three times. But it got better with every slide down we faced, paving the way to find farm owners, and business associates who aspire for the same quality, and values that our brand would like to be known for.
Once the ingredients were acquired, it proved one can mess up a single recipe in so many ways. No two days are the same as far as Neapolitan Pizzas go. The pizzaiolo need to equip themself with the skillset to constantly think on their feet, make adjustments, and judgement calls all day inside the kitchen. Yes, Neapolitan pizzas are as demanding as they are tasty. Because what we work with is a living, breathing dough and all it takes is a single dip or raise in temperature, a pinch of mishap in measurement to topple the taste and presentation of the food.
The learning curve was not one that was straight. Extensive studying and research were needed to understand why the dough behaved the way it did. It also led to looking for people who practised the craft and ran pizzerias serving Neapolitans. Vito Iacopelli and Marco Cappiotti in particular were big inspirations. Watching them cook, talk about the pizza making answered a lot of doubts and clarified the technique even more. Practice proved to be the key. Consistency was what the long game was all about.
It was a happy discovery to know Neapolitan pizzas need a custom-made brick oven to be baked in. It was three weeks' worth of work. Marco Cappiotti was kind enough to personally oversee his team’s construction to authentic Italian standards. During his time with us in Madurai, he also shared with us his insights on pizza making and tweaked some much-needed loose ends we were dealing with at the time. His inputs enhanced the overall trial baking visibly and notably.
Around this time it really hit home what Casa Della Pizza was trying to do is something that is family-run in Italy. Needless to say, it had a more personal touch to it. ‘Homemade’ were all over the pages wherever Neapolitan was looked up. That’s when the idea of a home garden came up. To master the conditions under which the basil, and cherry tomatoes can be their best took a few months. But then the day when the homegrown produce was incorporated into the cooking process felt like one more puzzle fitting into the grand picture the brand was after.
Every item on the menu was categorically placed after much consideration on compatibility with one another for a well-rounded experience of dining in our restaurant. We’ve slashed a good number of dessert and drink options even though they made for a good standalone treat for the same reason. Each ingredient is thoughtfully sourced and purposely worked with. The trial baking stretched for over a year to perfect the pizzas as per the Neapolitan standards. And then some to pair the perfect pizzas with other options we would be offering.
Working on the interiors, accessorizing the insides, the menu, the work and time put in have all been to a single point. To make fine dining and an exquisite menu affordable, available and enjoyable without burden for one and all.
We at Casa Della Pizza are very much humbled to have the window of bringing this experience into Madurai. And all we hope for is to see the hard-worked dreams come alive on your faces when you experience the Neapolitan spread on your tables.