Peppe Charonne
Peppe Charonne – France https://www.acunto.it/wp-content/uploads/2025/11/copy_FF065389-E79A-40DE-BA91-9810F278D208.mov Our journey to discover Gianni Acunto ovens around the world continues in France, where Peppe – world champion of Neapolitan pizza and a benchmark for quality pizza in Europe – has just opened his eighth restaurant. In all his establishments, Peppe has chosen a Gianni Acunto artisanal oven, bringing with it the warmth, technique, and authenticity of Neapolitan tradition. In his first seven restaurants, he installed our classic ovens, while for his latest opening, he decided to rely on the new rotating oven, a solution that combines quality, convenience, and functionality. For Peppe, pizza is sharing, emotion, and memory. And each of his restaurants retains the same atmosphere you experience in front of a blazing oven in Naples: live fire, craftsmanship, and an ongoing story. Gianni Acunto ovens accompany the best pizza chefs in their daily pursuit of excellence, with the goal of bringing the taste of authentic Neapolitan pizza to the world. And we are proud to be part of this journey. "For me, Neapolitan pizza is passion, simplicity, and respect for the ingredients." WHAT DOES BRINGING AUTHENTIC NEAPOLITAN PIZZA TO FRANCE MEAN TO YOU? Bringing authentic Neapolitan pizza to France means sharing a piece of my culture and my roots. It's not just a question of technique or ingredients, but of respect for tradition, attention to detail, and the desire to offer an authentic experience to those who sit at the table. WHY DID YOU CHOOSE GIANNI ACUNTO OVENS FOR YOUR RESTAURANTS? I chose Gianni Acunto ovens because they represent the excellence of the Neapolitan tradition. They are ovens built according to the old-fashioned method, but with modern technical standards, which guarantee consistent cooking, reliability, and consistently top-notch results. WHY DID YOU CHOOSE TO INSTALL A ROTARY OVEN IN THIS NEW LOCATION? The rotating oven allows me to maintain uniform and precise cooking even during busy periods, without sacrificing the artisanal quality of the product. It's a solution that combines tradition and innovation, making the pizza chef's job easier and always ensuring the best pizza yield. It also makes recruiting and training bakers much easier! WHAT DOES NEAPOLITAN PIZZA MEAN TO YOU, AND HOW DO YOU TRY TO CONVEY THIS TO YOUR CUSTOMERS? For me, Neapolitan pizza is passion, simplicity, and respect for the raw materials. I try to convey this through every pizza that comes out of the oven: a carefully crafted dough, selected ingredients, and perfect cooking. I want every customer to feel the love and dedication that goes into every gesture.
Zielona Górka
Zielona Górka – Poland Our journey to discover our ovens around the world begins with a stop in Poland. Right here we had the pleasure of interviewing the founder of Zielona Górka, a corner of Naples in the heart of Pabianice. ARE YOU A PIZZA MAKER OR AN ENTREPRENEUR? I love making pizza and together with my wife Lila we run the restaurant “Zielona Górka” in Pabianice. As both a pizza chef and an entrepreneur, I prepare pizza for our guests almost every day, from the start of service until late at night. Neapolitan pizza is an art, and creating a beautiful dish is always rewarding. It brings a smile to people's faces, and that makes the world a better place every time. HOW LONG HAVE YOU BEEN DOING THIS JOB OR DID YOU OPEN THE PIZZERIA? We've been running the restaurant for 6 years. In 2020, we became an AVPN No. 818 certified pizzeria. WHY DID YOU CHOOSE THE WORLD OF PIZZA? As a kid I watched Teenage Mutant Ninja Turtles. They always ate pizza and I dreamed of being a ninja. Making Neapolitan pizza has all these elements in itself: it is art, action, perfection, detail, fire, goodness. Over the years I never missed an opportunity to eat pizza. My mother used to make it at home when I was little, and I enjoyed making it too. I've always had a bigger appetite for pizza than most! I think pizza chose me. TELL US YOUR STORY I was born in 1984 in Pabianice and have lived here for 37 years. As a child, I was fascinated by computers: a friend of my parents, a college professor, taught me programming when I was just 10 years old. Then I discovered the guitar and music, and I dedicated many years to it. One night I dreamed that my hands were made of pizza… and I even recorded a song about it! At university I had to choose between Computer Science and Architecture. I chose Architecture because it was closer to my lifestyle: I didn't want to spend my life in front of a computer. After graduating, I started working and opened my own design studio. I also started my PhD. Then, after passing all the exams, ready for my thesis, I stopped to think about where I was going. It was then that Lila and I had the opportunity to open a restaurant. And we decided to give it a try. I remember going to college and telling my professors, “I’m going to make pizza.” You can imagine their reaction! I think the pizza lifestyle was in me ever since I ate my first pizza while watching Teenage Mutant Ninja Turtles. Lila and I invested all our savings and the first year of work to transform a house into a restaurant. We built and created almost everything ourselves, with the help of great friends. After three years of study and investment we came to Naples to learn from the Masters. Our friends at the Associazione Verace Pizza Napoletana provided us with support and training, and helped us design the new pizza building that houses our wonderful Acunto Angolare oven: a small architectural masterpiece, built around the oven itself! Over the years we have met some amazing people in Naples. You've helped transform our local community, making it more aware and happier, thanks to the original pizza! Our pizzeria is visited by people from all over Poland, and everyone loves the green Acunto oven visible from the park, the street, and the garden. We have also participated in several events with excellent results: Trofeo Pulcinella 2018, Naples – 5th place (technical jury) Olimpia Vera Pizza Napoletana 2019, Naples – 6th place “Under 35” Best Pizzeria AVPN 2021 – Top 30 The world of pizza is still new to us, but I think Lila and I have a Neapolitan heart. WHAT'S IT LIKE TO RUN A PIZZERIA IN YOUR COUNTRY? We work every day. Neapolitan pizza is still a novelty for many local customers. Our mission is to make it as good as possible: we make the dough every day, hand-mix the tomatoes, and use mozzarella and other ingredients imported directly from Naples. There are still too few qualified pizza makers to meet AVPN standards, so the pizza is made by two pizza makers and a dough master: me, Kacper Kacprzak, and Kacper Walczak. “Quality is our top priority.” WHY DID YOU CHOOSE OUR OVENS? I fell in love with your ovens at first sight. Simply! A glance from an architect is enough to understand that these ovens represent quality. The Acunto Angolare oven is for me a masterpiece of design. It is also a “sports” oven: you have to be quick and precise. It is delicate to use, but gives great satisfaction. I love working with your oven—every time I look at it, it makes me smile. It's a piece of true pizza history and gives authenticity to our story. I also placed a volcanic rock from Mount Vesuvius under the oven. Along with the lucky horseshoe, they create a real source of mojo in our kitchen. And then… my big green Acunto looks like a Ninja Turtle! HAS COVID CHANGED THE WAY YOU WORK? It helped us become more responsive to customer needs. We made deliveries independently (no Uber/Glovo here) even in winter. Lila and the waitresses took care of the service! We now have a mobile app for orders and menus. Today everything is back to normal, but we are ready to change the workflow at any time. WHAT ARE THE PLANS FOR THE FUTURE? We have new ideas every day. I would like to standardize our operations and make our pizzeria a brand that represents time and quality. And… I would love to have more Acunto ovens! A FINAL GREETING TO THE FRIENDS OF ACUNTO I would like to thank the Acunto family for the best oven, which makes our work authentic! Thanks to the Associazione Verace Pizza Napoletana for their support and for sharing the most fantastic dish in the world: Neapolitan pizza! A special thanks to my wife Lila, who brings meaning and a smile to everything we do together. Thanks to our families, friends