Campania Pizzeria – Alpharetta

Pizzaiolo Stefano Rea is the talent at the oven. He spends as much time in the dining room glad-handing patrons as he does in the kitchen. Rea’s passion for his craft is genuine and he’ll chew your ear off talking Neapolitan pizzas. He’s past gigs include Sandy Spring’s Cibo e Beve and a brief stint at Erwood’s in Crabapple.

What’s Rea got up his sleeve next? How about black pizza dough infused with squid ink? It’s basically a black pizza topped with seafood galore. It’s, if anything, perhaps the most bizarre and intriguing menu item in Alpharetta.

Only two questions remain about Campania. First – is it as good as Atlanta’s Antico? Local foodies have been quietly beating a path to Campania’s door to get that question answered. Their pizzas are a tad smaller than Antico’s but very close to their taste and quality. The ambiance at Campania is far more comfortable and the staff much more friendly.

And second – will suburbanites embrace an authentic Neapolitan pizza? Remember, it isn’t burned, it’s charred. You can’t buy it by the slice. This isn’t Mellow Mushroom and it isn’t exactly kid-friendly. Once we get past these notions I believe Campania can be a game changer. Hopefully we’re seeing the start of a budding new restaurant scene along Alpharetta’s Main Street!

Photo Credit: Mike Murphy

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2 comments on this post.
  1. Travis Allen:

    I’m still waiting to see the black squid ink seafood pizza show up on their menu before I go back.

  2. Eric Searing:

    Johns Creek/Alpharetta at Statebridge and Medlock Bridge is the Hurricane Grill and Wings. This chain originates from Florida and is fabulous down there. Here they are just getting going good. Food is good, service iffy (depends who you get). I highly recommend the Mahi-Mahi & Wahoo fish dip.

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