Today this brand has tree locations: in March 2017, the one in Milan (via Berardino Luini 9, tel. +39 02 83529189) was added to the two initial locations in Cilento, Vallo della Lucania and Agropoli.

Out of the three promoters only De Simone has been working for years in the world of pizza (multifunctional shop Storie di Pane, also in Cilento was his idea). He’s the one taking care of the dough, a blend of flour to which he adds a wheat grain cultivated in Prevetelupo, in Vallo della Lucania, sea salt, a little yeast and plenty of water (68/70% hydration).

After 48 hours the pizza is baked in the oven at 380/400°C, has a moderate edge and is light and crispy.

But their strength is the products they brought from the South, from the magnificent territory of Cilento, the home of the Mediterranean Diet as described by scientist Ancel Keys who studied and lived here for over 40 years.

Raw materials are selected one by one by with the involvement of producers who are made an essential part of the project; unique products such as caciocavallo podolico, muzzarella co 'a murtedda (put in the myrtle leaves), anchovies from Menaica, white figs, dried olives, Casalbuono beans, Palinuro's tuna, onions from Montoro and Vatolla, Piennolo cherry tomatoes, pappacella napoletana, PDO oil, goat cheese form Cilento, white artichoke from Pertosa or soppressata from Gioi.

Every pizza is an expression of the territory, from Cilentana with Cilentan sauce "Capacidad Maida", cacioricotta from Cilentana goat and basil, Menaica with buffalo mozzarella, yellow date tomatoes, anchovies from Menaica and basil, as well as fried pizza, small frittatas, arancini, crocchè and "gerardate", parmigiana with aubergines or potatoes assembled on the spot.

Enjoy a unique experience that portrays a territory through its flavours.

Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=47

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