Born in 1991, Ciro represents the fourth generation of the Oliva family, who have run the pizzeria since its founding in 1951 by his great-grandmother Concettina. Located in the heart of the Sanità district, the restaurant has long been a neighborhood institution, built on decades of passion and dedication to the craft of pizza.

Raised in a world of flour sacks and wood-fired ovens, Ciro developed an early connection to the art of pizza making. Under the guidance of his father, Antonio, he mastered the fundamentals of traditional Neapolitan techniques while also seeking ways to evolve the craft. His approach balances respect for heritage with creativity, resulting in a style that feels both authentic and forward-looking.

At Concettina ai Tre Santi, Ciro has introduced new techniques and ingredients that highlight the richness of local produce. One example of his creative flair is the “Green Boom” pizza, which features a mix of seasonal vegetables, aged Parmigiano Reggiano, and unexpected touches like American peanuts and balsamic vinegar — all arranged to emphasize freshness and balance.

Beyond his work in the kitchen, Ciro is also known for his commitment to his community. In the Sanità district, he actively supports local youth by teaching pizza-making skills and creating opportunities for growth and inclusion. His efforts aim to foster a safer, more connected neighborhood through culinary training and mentorship.

Under his leadership, Concettina ai Tre Santi has become more than a pizzeria — it’s a symbol of how food can bring people together and drive positive change, all while honoring the deep roots of Neapolitan culinary tradition.