Walking into a pizzeria in Naples, the kitchen is like a movie set, and the pizzaiolo is the star. Kneading the dough by hand, layering the toppings and cooking pies in a wood-burning oven, the pizza chef performs for an eager crowd.
“It’s a show,” said Gregory Califano, owner of Volturno restaurant. With an open kitchen, sleek bar and long counter where pizzas are plucked from the 900-degree oven and topped with fresh ingredients, the drama of Italian cooking takes center stage at Volturno’s new location in Framingham.
