This dream can now come true, thanks to the work of a pizzaiolo from Tuscany. Antonio Polzella spoke at Identità Milano 2017 within Identità Naturali.

You can taste his pizza – including the gluten free type – at La Ventola in Vada (Livorno), a place his parents opened 41 years ago.

In fact, he wanted a different career, but breaking up with his school sweetheart and a pizzaiolo course he attended to get distracted brought him home.

Since then he’s been working with pizza with great passion and care, receiving important awards such as the Campionato Mondiale di Pizza in Salsomaggiore Terme in 2004. This, however didn’t stop him from studying.

He’s always been careful to make healthy, easy to digest pizzas, mostly topped with local produce and Slow Food Presidia – without neglecting excellences such as San Marzano tomatoes or fiordilatte from Cilento.

Now, thanks to the collaboration with food educator Federico Calzolari, he’s determined to make a pizza that can be suitable also to those who have to lose weight or have glycaemia issues.

Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=23

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