The pizzeria’s name refers to the year AD 900, when it is believed pizza was first created in the southern city of Naples.
The word “pizza” first appeared in a Latin text from the town of Gaeta, then still part of the Byzantine Empire, in AD 997; the text states that a tenant of a certain property is to give the bishop of Gaeta duodecim pizze (12 pizzas) every Christmas Day, and another 12 every Easter Sunday.
Naturally, the text does not refer to pizza as we understand it today, because tomatoes had not yet arrived in Italy at that time; most likely, it refers to more of a bread or focaccia.
Over the centuries, pizza has evolved to become one of the most popular dishes in Italy and around the world.
Pizzaiolo Marco Capparella was born into a family of pizzamakers and his destiny was written from the moment he took his first breath.
Growing up and learning the skills and techniques which had been handed down from generation to generation, Capparella was able to learn and master authentic Neapolitan pizza.
“My family comes from San Giorgio a Cremano [near Naples],” he said in an interview with Rete Italia.
“I grew up in the family pizzeria and this is where I came to love pizza and Neapolitan traditions.”
Capparella’s passion for pizza continued to grow even after he moved to Australia with his family in 1990.
“My parents brought me and my siblings to Australia to give us a better life,” he said.
Ten years ago, Capparella opened Circa 900 with his partner, fellow Naples native Anna Siniscalchi.
With a mutual passion for Neapolitan traditions and cuisine, the pair wanted to share the brilliance of their hometown with Melburnians.
“We wanted to bring the aromas and flavours of Spaccanapoli’s street food to Melbourne,” Capparella said.
In true Neapolitan style, Circa 900’s menu features fried pizzas and fried calzoni, as well as fried buffalo mozzarella stuffed with cherry tomatoes and basil, and tempura-battered zucchini flowers.
Capparella is a member of the True Neapolitan Pizza Association (AVPN) and preserves Neapolitan traditions in his craft, making for mouthwatering slices.
“Authentic Neapolitan pizza dough should be left to rise for no less than 10 hours, but we follow the family tradition of letting it rise for 18 hours to make the pizza lighter and more digestible,” he said.
Meanwhile, Siniscalchi takes care of other items on the menu, such as the ravioli filled with buffalo ricotta and spinach, topped with Napoli sauce and parmesan, and the eggplant parmigiana, cooked in a wood-fired oven and served with a side salad.
All dishes feature fresh ingredients of the highest quality, while even the desserts have a Neapolitan twist.
As well as the classic tiramisù, diners can also enjoy Neapolitan babà – a traditional rum-soaked cake – and straccetti, which are long strips of Neapolitan fried doughnuts, coated with Nutella.
For an evening of sumptuous food and southern Italian charm, look no further.
