He’s referring to the Ricciardella brothers, in decreasing order of age: Marco (wines), Alessandro (grill and bureacoracy), Giovanni (kitchen) and finally Simone, who’s not yet 18 and works in the dining room.

At Cascina Vittoria, on top of the restaurant offer chef Giovanni makes excellent pizzas. As in the case of everything else they serve, you’re stricken by the attention the Ricciardellas pay in selecting the products and in enhancing their value. 

«With our pizzas, we wanted to stand out thanks to a traditional dough, with a sensible use of yeast, plus precious type 1 whole wheat flour from Petra 3 and Petra Bricks», they point out.

Very long leavening (on a Sunday night, we ate a pizza made with dough from Thursday), Selezione Moncada tomato both as puree and chopped, good fiordilatte, Apulian extra virgin olive oil. Baked in the wood oven.

We tasted pizza Moncada, in the photo, with orange date tomato, buffalo milk mozzarella from Campania, Cantabrian anchovies, extra virgin olive oil and basil.

A very good blend of ingredients (orange date tomatoes tend to be excessively sweet, but were perfectly balanced by the anchovies).

The Riccardellas also make other leavened products themselves.


Carlo Passera
source: http://www.identitagolose.it/news/view.php?id=74

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