Authentically Neapolitan

Appears in the June 2021 issue.

Peppery arugula finished with lemon-infused olive oil. Paper-thin prosciutto di Parma that’s aged for two years. Housemade fior di latte mozzarella. The special ingredients used to create Gia Mia’s prosciutto pie create a succulent and traditional dish that chef Leo Spizzirri—Gia Mia’s new corporate pizzaiolo—can’t say enough about. “While it’s still considered a traditional pizza,” he says, “every piece of this shines.”

Photo courtesy Gia Mia