Arriving to IFC this month, pizzeria Napoletana FALCONE, inspired by the chaos and beauty of travelling through Napoli.
FALCONE is a deep dive into the frenetic energy, animated streets, and simple food made fatto a mano of Campania’s capital, where life is embraced in all of its colours and emotions – the highs and the lows; the romance and the grit. The muted chatter that turns into incoherent shouting, and the friendly honks of mopeds haphazardly weaving in and out, Napoli would not be Napoli without all of its chaotic joy.
The pizzeria Napoletana is energetic, colourful, and flamboyant, with an uncomplicated menu that explores the culinary traditions throughout the Campania region, namely pasta and neo-Neapolitan style of pizza by the new generation of pizzaiolos.
Authentic Neapolitan pizza is governed by a strict set of rules laid out by Associazione Verace Pizza Napoletana. Neo-Neapolitan pizza takes its basic inspiration and baking process from the authentic Neapolitan pizza, but employs techniques, flavours and ingredients outside of the strict Neapolitan tradition.
The old guard versus the new, neo-Neapolitan is in many ways a movement, one that shakes up the status quo. FALCONE channels the proud and welcoming spirit of this new wave of pizza makers who dare to break the rules of tradition. “We took this trip to Napoli where we discovered this thing that we fell in love with. We had to bring it back to Hong Kong,” comments Black Sheep founder Asim.
As the saying goes, “In Naples you cry two times: when you arrive and when you leave.” Its first impression is often jarring, but its indescribable feeling will stay with you forever.
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