Young entrepreneur invests P5M for Neopolitan pizzeria

CEBU, Philippines – Cebu’s fertile environment for restaurant business prompted a young Cebuano to open the first certified Neopolitan pizzeria in the Philippines, the second so far to open in Southeast Asia.

Michael Cancio, 28, whose family is into furniture exporting business, recently opened the La Nostra Napolitana Pizza, a 160- square meter pizza parlor and restaurant in Streetscape, Ma. Luisa Road, Banilad, after being officially certified as Neopolitan pizzeria by the Associazion Verace Pizza Napoletana (AVPN).

Cancio’s La Nostra Napolitana Pizza joins the 560 pizzerias in the world that have authentic AVPN certification and the 544th certified by the association, said pizza maestro Marco Leone.

Italian pizzeria specialist Leone said that with this development, Cebu is now part of the discriminating destinations in the world to offer the authentic pizza.

“Many claimed they are Neopolitan pizzeria but they fall short in serving the real Neopolitan pizza,” said Leone.

Seeing the high potential of Cebu market to embrace the sophisticated dining lifestyle, Cancio went to Naples, Italy in 2014 to study a short course in true pizza making.

His love for pizza and strong belief that Cebuanos deserve “only the best,” inspired this young entrepreneur to invest his time, and money to be part of the discriminating community of certified pizza makers.

AVPN is a non-profit organization founded in 1984 with headquarters in Naples that promotes and protects the “true Neopolitan pizza.”

Part of Cancio’s training, aside from theoretical sessions, was to work in several pizzerias in Naples.

With the help of his family, he put up an investment of at least P5 million to open La Nostra in Cebu. It is seen to help Cebu’s positioning as a world-class leisure and vacation destination.

La Nostra is strictly monitored by the AVPN. Details of the operation, the processes are approved and examined by the association, including the sourcing of raw materials, the kind of oven it uses, among others.

Cancio said that the Cebuano market is now ready for more sophisticated dining offering. In fact, in the last six months of operation, his restaurant has gained following not only from Cebuanos but also from tourists, and out-of-town pizza lovers, who may have heard of its existence.

“With social media becoming prevalent, consumers are now in touch of what is happening,” said Cancio. (FREEMAN)