America Oriente

The dish known as **America Oriente** is a contemporary pizza creation that first gained notice at Gli Artigiani Pizzeria in Giugliano in Campania, Italy, under the direction of pizzaiolo Giovanni Fois. The name—Italian for “America East”—signals a deliberate fusion of American and Asian culinary traditions, a trend in modern Neapolitan pizza where classic technique meets global flavors. While the exact recipe may vary by interpretation, the core concept typically features a Neapolitan-style base (high-hydration dough, San Marzano tomato sauce, fior di latte mozzarella) topped with elements such as barbecued or smoked chicken (an American staple) balanced by Eastern accents—soy sauce, sesame, ginger, scallions, or even a drizzle of spicy gochujang. Some versions incorporate kimchi or pickled vegetables for acidity.

What distinguishes an outstanding America Oriente is the harmony of these opposing influences: the rich, smoky protein must not overwhelm the delicate crust, and the Asian components should add brightness without muting the cheese. A great execution relies on high-quality ingredients—ideally organic chicken, artisanal soy sauce, and fresh herbs—and careful baking in a wood-fired oven to achieve a leopard-spotted cornicione.

Regional variations remain rare, as the dish is currently most associated with Gli Artigiani Pizzeria and Fois’s philosophy of “pizza without borders.” Giovanni Fois has emphasized that the America Oriente represents a dialogue between continents, not a novelty gimmick. No other pizzerias have been documented producing this exact named pie, making it a localized specialty that reflects the creativity of Campania’s contemporary pizza scene.