Salvatore Olivella, Pizzaiolo · Naples and New York Where would you like to start?
From the kitchen
In the kitchen with Salvatore
Short clips from Forno d'Oro and from his classes.
Who he is
Twenty-five years at the oven
Salvatore Olivella grew up in his family's pizzeria in Naples and came to New York in 2000. His first pizzeria was Caruso Pizzeria, then came Olivella in New Jersey. He has opened more than twenty restaurants and pizzerias and built 30 wood-fired ovens by hand. He owns Forno d'Oro in Chelsea and Olivella's in Texas, runs the kitchen at Little Charli in the West Village, and teaches pizza to anyone who wants to learn.
His motto
“La magia è nell'impasto!”25+
years in professional kitchens
20+
restaurants opened in New York
2
kitchens he leads today
Famous guests
At the table with Salvatore
The photos are on their way.
Photo coming soon
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Photo coming soon
Photo coming soon
Kitchens he has opened, run or advised
Eataly NYC · RossopomodoroMarta · Union Square Hospitality GroupSerafinaWoodpecker by David BurkeFeroce · Tao GroupDumbo House · Soho HouseFlavor · Loews RegencyThe Montauk Beach HouseRuschmeyer's MontaukBlu Chelsea · Indigo HotelL'AssoNumero 28ZigolinisPie by the PoundGolosiNapoli 57AOA180 HesterItalian Food CenterLittle CharliLittle Charli East HamptonForno d'OroCaruso PizzeriaOlivella · New JerseyOlivella's · Dallas and Fort WorthAngelina BakeryIl Piacere della Cucina Italiana · Puerto RicoCasa Pimentón · San JuanPuntino · Key Biscayne
