Italian chef, born into the trade and ambassador of authentic Neapolitan cuisine in the UK, Enzo Fiore is the owner of the O’ Curniciello restaurant-pizzeria in Lancing, West Sussex. His establishment, certified ITA0039 by Asacert with Gold level, is a reference point for those seeking true gastronomic Made in Italy across the Channel.

On the occasion of the presentation of the book “Urbano e Umano” by Fabrizio Capaccioli – CEO of ASACERT and creator of the ITA0039 certification – held on June 16, 2025, in Manchester, Enzo won over the audience with a dish of pasta, potatoes and provola, a symbol of popular Neapolitan cuisine, prepared according to tradition and with authentic ingredients.

We interviewed him to learn more about his journey and his vision of Italian cuisine in the world.

Chef Fiore, your cooking tells the story of authentic Italy in an international context like the UK. In your opinion, how does Italian food culture contribute to people’s well-being and to building communities, even far from home?Italian cuisine is a bridge between people, anywhere in the world. In my dishes, I bring Naples: I bring warmth, humanity, and memory. When I cook, I don’t just serve food – I create a moment of connection and belonging. That’s the real power of Italian cuisine around the world.

The book “Urbano e Umano” reflects on the need to find a balance between progress and humanity. How important do you think it is to keep traditions alive – like the pasta, potatoes and provola you prepared for the event – in a world that’s changing so quickly?
The pasta, potatoes and provola I made isn’t just a simple recipe – it’s an authentic piece of Naples. I cooked it the way we really do back home, with Campanian provola and all the love we Neapolitans put into food when we’re cooking for someone we care about. For me, these recipes are acts of cultural resistance. In a fast-paced world, keeping traditions alive means staying rooted in who we are. Carrying them forward, even abroad, is my way of staying human and making people feel at home when they choose us.

The ITA0039 certification by Asacert stands for authenticity and quality. How important is it for you to defend true Made in Italy in a market where “Italian Sounding” is so widespread? And how crucial is it to educate foreign customers about real Italian cuisine?
To me, it’s absolutely essential. I feel disappointed every time I see so-called Italian restaurants serving fake cuisine disguised as authentic. I’ve been fighting for five years to show how important it is to use real ingredients, directly sourced from Italy: flour, buffalo mozzarella, tomatoes, guanciale. I chose the ITA0039 certification to send a clear message: this is genuine Italian cooking. Educating customers is a daily task, but it’s also a way of showing respect for our culture.

From Campania to the United Kingdom: what does it mean to you to bring a piece of your homeland to another country? And what are the challenges of such a journey?
I left Naples for difficult reasons, but I’ve never stopped carrying it with me. Every dish I create is a piece of my story and my homeland. The real challenge here in the UK is getting people to understand that behind every recipe, there’s a truth: it’s not enough to write “Italian” on a sign – you have to truly be Italian. And that takes sacrifice, consistency, and a deep love for your roots.