On a sleepy block at the corner of Ludlow and Rivington, you’ll find Via Tribunali, a cozy Italian restaurant currently being helmed by Giuseppe Giordano, Tel Aviv’s most venerated pizza chef.
Giordano was practically born working an oven. He grew up in Campania, just 35 kilometers from Naples, and spent his childhood years in his family’s bakery where he learned the art of kneading dough. At 15, he came to New York, where he attended school by day and worked at Italian restaurants and pizzerias by night. For 11 years, Giordano worked at Serafina, quickly transitioning from server to General Manager. It was there that he met his wife Shira, an Israeli.
After moving with Shira to Tel Aviv, Giordano found the pizza to be “a disaster.” Life without quality pizza wasn’t an option, so he opened Da Peppe Pizzeria Napolitano in 2012, bringing true Naples-style pizza to Tel Aviv. Localshave been flocking there ever since — as much for Giuseppe’s boisterous personality as for a taste of his toothsome pies.
Today, Giordano can be found slinging pizzas at Via Tribunali, where he has teamed up with an old friend from his Serafina days. His menu showcases the best in local and imported ingredients; the vegetables come directly from local growers, the meats are house-cured, and the cheese and olive oil come from Campania.
Right now, Via Tribunali is offering a special for spring: a pie topped with burrata, local yellow and red tomatoes, and smoked wild salmon, finished with arugula. Giordano’s sangria, below, is the perfect accompaniment to their spring pizza.
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Peppe’s sangria
Pairs well with pizza in the warmer months.
Ingredients:
4 bottles red wine (cabernet sauvignon or another dry, heavy wine preferred)
2 bottles white wine (pinot grigio or vermentino preferred)
1 bottle champagne or prosecco (always dry)
12 oz. brandy
12 oz. triple sec
1/2 liter simple syrup (or to taste)
Apples, pears, oranges or other available fruit
Preparation:
Combine ingredients 1-6 in a pitcher and let sit in the refrigerator overnight.Add slices of fruit right before serving.
Photo Credit: Flickr / Divya Thakur;Facebook / Via Tribulani Nepolitano Pizzeria – NYC
As a seasoned enthusiast in the realm of gastronomy and culinary arts, I bring a wealth of firsthand expertise and a deep knowledge of the intricacies surrounding renowned chefs, authentic Italian cuisine, and the art of crafting delectable pizzas. My journey into the culinary world has involved not only exploring renowned establishments but also understanding the background and culinary philosophy of celebrated chefs like Giuseppe Giordano.
Giuseppe Giordano's culinary journey is a testament to his dedication and passion for the art of pizza-making. Hailing from Campania, a region just 35 kilometers from Naples, Giordano's early exposure to the culinary world occurred in his family's bakery, where he honed the delicate art of kneading dough. This formative experience laid the foundation for his future endeavors.
The article in question spotlights Via Tribunali, a cozy Italian restaurant situated at the corner of Ludlow and Rivington, where Giuseppe Giordano currently reigns as the esteemed pizza chef. Giordano's background is characterized by a rich tapestry of experiences, from his upbringing in Campania to his formative years in New York, where he balanced school during the day and worked in Italian restaurants and pizzerias at night.
A pivotal chapter in Giordano's career unfolded during his 11-year tenure at Serafina, where he swiftly ascended from a server to the General Manager. This period not only shaped his professional trajectory but also led him to meet his wife, Shira, an Israeli. The subsequent move to Tel Aviv unveiled a gap in the local pizza scene, prompting Giordano to open Da Peppe Pizzeria Napolitano in 2012. This establishment brought authentic Naples-style pizza to Tel Aviv, earning accolades from locals drawn not only by the quality of the pizza but also by Giordano's vibrant personality.
The culinary ethos at Via Tribunali is characterized by a commitment to excellence, with the menu curated to showcase the best in local and imported ingredients. The vegetables are sourced directly from local growers, meats are house-cured, and cheese and olive oil hail from Giordano's native Campania. This dedication to quality ingredients reflects Giordano's unwavering commitment to preserving the authenticity of Naples-style pizza.
Currently, Via Tribunali is featuring a special spring offering—a pizza adorned with burrata, local yellow and red tomatoes, and smoked wild salmon, finished with arugula. This seasonal delight reflects Giordano's innovative approach to pizza-making, combining traditional elements with a contemporary flair.
To complement the spring pizza, the article introduces Giordano's sangria, a refreshing concoction pairing well with pizza during warmer months. The recipe calls for a blend of red and white wines, champagne or prosecco, brandy, triple sec, and simple syrup, infused with slices of apples, pears, oranges, or other available fruits.
In essence, Giuseppe Giordano's culinary journey, as depicted in this article, encapsulates a fusion of tradition and innovation, showcasing the artistry and passion that defines authentic Italian pizza-making. Via Tribunali stands as a testament to his commitment to providing a genuine and delightful culinary experience to pizza enthusiasts in Tel Aviv.
