{"id":5999,"date":"2025-07-01T14:59:55","date_gmt":"2025-07-01T12:59:55","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/senza-categoria\/the-point-contemporary-neapolitan\/"},"modified":"2025-07-02T09:33:59","modified_gmt":"2025-07-02T07:33:59","slug":"the-point-contemporary-neapolitan","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/en\/discovery-en\/the-point-contemporary-neapolitan\/","title":{"rendered":"The Point, contemporary Neapolitan"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"5999\" class=\"elementor elementor-5999 elementor-5665\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-69d908f2 e-flex e-con-boxed e-con e-parent\" data-id=\"69d908f2\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d9a2375 elementor-widget elementor-widget-text-editor\" data-id=\"d9a2375\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>If you happen to pass through Albairate, in the province of Milan, remember that there is a place where the pizza is as tradition dictates, but if you want to try something new, there are Fabrizio&#8217;s recipes and, then, you will never leave<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-652ad50b elementor-widget elementor-widget-image\" data-id=\"652ad50b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"547\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/IOL4YOU_1666599017084.jpg\" class=\"attachment-large size-large wp-image-5919\" alt=\"\" srcset=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/IOL4YOU_1666599017084.jpg 800w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/IOL4YOU_1666599017084-768x525.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-74bb8ba3 e-flex e-con-boxed e-con e-parent\" data-id=\"74bb8ba3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-677d0385 elementor-widget elementor-widget-text-editor\" data-id=\"677d0385\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Fabrizio Tropea <\/strong>grew up with it among flours and wood-burning ovens, since the age of 14 when he was making deliveries for pizzerias in the area.<\/p><p>From there comes his passion for pizza, which since 2010 has been his job, his business, his life. Just think that in the pizzeria he met <strong>Silvia Ruggieri<\/strong>, who is now his wife and runs the business with him. From this love that blossomed between pizzas, Pizzeria Il Point in Albairate was born. At first it was a take-out pizzeria, then as the clientele grew, the place expanded and now seats 90. &#8220;I make a contemporary pizza that derives from a reinterpretation of the classic Neapolitan,&#8221; <strong>explains Fabrizio <\/strong><strong>Tropea <\/strong>, &#8220;I have tried to maintain the visual aspect of the traditional pizza, with the high crust as it once was; I wanted, however, to give it characteristics more in keeping with contemporary tastes.    <\/p><p>To achieve this, Fabrizio studied the doughs and set up a working method that, starting from a common base, develops in different ways depending on the intended use. &#8220;I use stone-ground flours and operate a long leavening technique; this is only the base though, then I use different preferments such as biga or poolish or direct leavening depending on whether the product is intended to be consumed immediately, or after a day, or for take-out. I adapt the technique by changing timing and processing to achieve the same end result: a tasty and digestible pizza, light and fragrant, as people want.&#8221; <\/p><p>At Il Point we only and exclusively make pizza. This is its hallmark, Fabrizio explains, &#8220;That way our focus is on the product and we are completely dedicated to executing it well. Those who come to us know this.  <\/p><p>The appreciation of our ever-growing customer base makes us satisfied. Albairate is a small town in the Milanese hinterland, but it is surrounded by many more populous localities, and by now the name of Il Point is well known and customers gladly travel a few extra miles.&#8221; The excellent results, according to Fabrizio, also stem from having chosen reliable suppliers, such as <strong>Le 5 Stagioni<\/strong>, which Fabrizio has always used because &#8220;it is a certainty and I don&#8217;t risk surprises: the pizza always succeeds perfectly and the right flour certainly has part of the credit.&#8221;<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-5c11763b e-flex e-con-boxed e-con e-parent\" data-id=\"5c11763b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6b1472aa elementor-widget elementor-widget-image\" data-id=\"6b1472aa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"305\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-1024x390.jpg\" class=\"attachment-large size-large wp-image-5925\" alt=\"\" srcset=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-1024x390.jpg 1024w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-800x305.jpg 800w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-768x293.jpg 768w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-60f95412 e-flex e-con-boxed e-con e-parent\" data-id=\"60f95412\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-54703bbe elementor-widget elementor-widget-text-editor\" data-id=\"54703bbe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Two menus, at Il Point: the first, about fifteen variations, is oriented on classic pizzas, such as the traditional 4 stagioni or capricciosa; but it is the second menu that is the real surprise. It is called &#8220;Fabrizio&#8217;s recipes,&#8221; and here the pizzaiolo expresses the best of his creativity. &#8220;They call them gourmet pizzas,&#8221; says Fabrizio Tropea, &#8220;but I prefer to call them &#8216;my recipes.&#8217;  <\/p><p>These are pizzas for foodies who like to try something new, and I try to please them. Basically, I reproduce on the pizza base some traditional Italian recipes made with Italian products. It is a way to pay homage to the extraordinary heritage of our country and I am very proud of it. Some examples? Cacio e pepe, ficus, pumpkin or cimetta. A few escapades in Spain with jamon serrano and Cantabrian anchovies, but above all many Italian products because I like the idea of enhancing our territory so rich in specialties. I carefully choose the ingredients because to get a quality product you have to start with excellent raw materials. So, first and foremost, freshness and guaranteed products.       <\/p><p>Of course, there is no shortage of pizza in honor of my last name: Tropea like onion, so I invented the provolona pizza with tomato, sun-dried tomatoes, smoked buffalo provola, Taggiasche olives, oregano and &#8230; Tropea onion.&#8221;<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-1a57d4b9 e-flex e-con-boxed e-con e-parent\" data-id=\"1a57d4b9\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-4227ef06 e-flex e-con-boxed e-con e-parent\" data-id=\"4227ef06\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Discovering &#8221;The Point&#8221; in Albairate where Fabrizio Tropea has been telling his idea of pizza with commitment, innovation, creativity and quality since 2010.<\/p>\n","protected":false},"author":3,"featured_media":5919,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[187],"tags":[],"class_list":["post-5999","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-discovery-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Point, contemporary Neapolitan - Pizza Stories<\/title>\n<meta name=\"description\" content=\"Discovering the artisanal pizzas at Il Point, where Fabrizio Tropea uses Le 5 Stagioni flours to create unforgettable flavors.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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