Born and raised in Naples, also called "The city of the sun",

my father Francesco Nardi comes from a family of seven brothers and one sister.  He was only 13 years old when, upon entering a pizzeria called

"Il Mulino Ristorante & Pizzeria" in Capodichino, he discovered the art of pizza. He was taught by Don Vincenzo, a master pizza chef.

 

In those times the youngest, while studying, were pushed into the world of work to learn a trade. It was believed that by learning straight away,

one could become the master of that discipline. 

It is no coincidence that one of the many sayings says:

"Learn the art and put it aside".

Today's Neapolitan craftsmanship is heir to a centuries-old tradition

that is among the most appreciated in the world.

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At the age of 15, Francesco moved to Bologna, becoming the baker of a pizzeria, and then the following year becoming the first pizza chef.

At the age of 19 he was called up for compulsory military service for the Italian army, where he cultivated his passion for pizza, kneading it for all the soldiers in the barracks.

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My dad travelled around Italy for many years preparing Neapolitan pizza as tradition dictates. Water, flour and yeast, a few ingredients that make everyone fall in love. He’s been perfecting the historic dough recipe which has now become a family secret. After 35 years of experience, at the age of 54 he decided to open his first “Anima” Restaurant & Pizzeria in Albenga, where every day he puts to use his experience to let you taste all his knowledge of the art of pizza.

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The meaning of the name “Anima” can be found on all our menus.

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I'll stop here, because as my dad says: “Mo amma sul faticá”.