Giuseppe and Simone Vesi, father and son, fourth generation of pizzaioli, patrons of the two Pizzagourmet pizzerias in Naples, presented their pizza, rooted in Neapolitan tradition.
Yet at the same time evolving through the necessary change that makes the dough healthier and easier to digest. A new dough with type 1 flour, very hydrated, with 48 hours of leavening, 18 hours of poolish and the use of semolina for the “powdering” and, later, the baking.
Supporters of Slow Food and local products, they top the white disc with yellow tomatoes from Vesuvius, buffalo milk mozzarella from Campania PDO and basil, paired with bubbles from Ferrari Maximum Rosé. Just a few ingredients but lots of taste and flavour in this pizza soon to arrive in Milan too.
Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=23
Photo by Brambilla-Serrani
Leggi il testo integrale nel link FONTE (qui sopra)
BREAD RELIGION
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