So much so that a few months ago he opened his first restaurant, Battil'oro in Querceta (Via Asilo 54. Tel. +39 0584 1670112), a few km from Forte dei Marmi – and it’s a success already, serving up to 180 pizzas per day. Gennaro, who’s directed pizzeria La Kambusa in Massarosa for many years – seems as determined as ever to grow, grow, and grow. For him, this is a goal he’s had for a long time: «It’s always been a personal dream. I was waiting for the right moment», he told Tania Mauri, for Identità Golose, a while ago.

Born in 1983, originally from Torre del Greco (Naples), he’s worked his way up the ladder. Battiloro’s style is inspired by Franco Pepe, with whom he worked in 2014 and 2015 – he was working by the oven during the short Milanese experience of the pizzaiolo from Pepe in Grani, with Rocco Princi.

He says: «I owe Franco a lot. Thanks to him, I made a huge leap in terms of technique». Before that experience, he worked like a pizza rover: mostly in Italy, but also in Los Angeles, London and in the Canaries. Then he arrived in Versilia, where he settled.

His dough is made with poolish matured 48 hours, using Petra 3 and Petra 9 flour, to which he adds great raw materials for the topping. He uses two wood ovens for the baking.
Our tasting of course started with a classic and perfect Margherita, with San Marzano PDO tomatoes Gustarosso selezione Battil'oro, fiordilatte, basil and extra virgin olive oil. Then a delicious Marinara (San Marzano PDO Gustarosso selezione Battil’oro, oregano from Monte Saro, garlic, extra virgin olive oil).

When it comes to the basics, he shows he has all it takes. His more creative pizzas, however, show he’s already reached a degree of maturity: Battil'oro with yellow cherry tomatoes Piennolo Coppola 1934, burrata d’Andria, anchovies from the sea of Cantabria, basil, extra virgin olive oil) was delicious, but his San Giovanni pizza with naturally cooked San Giovanni prosciutto, fiordilatte, gorgonzola PDO, toasted almonds and Roman mint were pure flavour.


Carlo Passera
source: http://www.identitagolose.it/news/view.php?id=95

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