He presented two traditional Neapolitan pizzas with a gourmet take that tell his story in just a few, simple ingredients: the first clearly hints at the origins of the pizzaiolo from Campania, with a “light” dough made with Petra 1 flour, a thick edge and a “special effect” topping of cream of mussels, San Marzano tomatoes, fiordilatte from Agerola and lemon zest;

the second is the result of a careful and curious research of what he discovered in Lombardy, where he adds some excellent gorgonzola, crispy radicchio and a plum reduction to a whole wheat dough made with Petra 9 flour. This was paired with Alta Langa Rosé Contessa Rosa.


Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=23

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