The family represents a dynasty of restaurateurs that has endured since the late 1800’ s. Masters of Neapolitan culinary art for over two centuries
The Mattozzi family represents a dynasty of restaurateurs that has endured since the late 1800’ s. For Alfonso Mattozzi, owner of Mattozzi Europeo, cooking means knowledge, transformation, pairing ingredients and creating: “Cooking is an art, not a trade, and has specific canons that need to be respected. Here the clientele is the primary asset and dishes and, in particular, soups are prepared with painstaking care, using only fresh and seasonal ingredients”. The interior of the restaurant is adorned with period photos, testifying to a long fascinating history: the Mattozzi family started out thanks to a license granted by the Bourbons in 1852 when restaurants in Naples could be counted on the fingers of just one hand and the art of pizza- making was still unknown. In addition to pizza, other prepared dishes were gradually added resulting in the establishment of the family’s restaurant in the 20th century. “Those who have a past to respect and honour, have an enormous responsibility – comments Mattozzi – If I serve a dish that is not up to par, it’s as if I were throwing away two centuries of history. They are what Eduardo referred to as the ‘ inner voices’: conscience, dignity, ethics, and tradition”. As far as Mattozzi is concerned, the clientele is his primary asset: “It is important to smile and to build a relationship with the customers based on trust. When tourists enter our restaurant, we strive to make them feel at home and to stay true to our promises. We pride ourselves on respecting the menu and focusing on quality”. As a result, their dishes and, in particular, their soups which Alfonso Mattozzi defines as the “principal expression of a territory”, are prepared with painstaking care, using only fresh and seasonal ingredients.