Here the art of pizza blends with the kitchen, which takes care of processing the raw materials that are later assembled in a magical balance on the pizza.

Nothing is left to chance, first of all the selection of high quality local product and flavours, prepared with the best techniques in an elaborate and always innovative style (for instance, they smoke the salmon themselves, and the same applies to ceviche).

They do a great job with dough, of two types: the first, indirect, with Petra 1 flour for the poolish and Petra 5 for the second phase (and a little Petra 9); the second, 100% whole wheat and only Petra 9 flour.

The double leavening in the 24 cm pan and the steam cooking guarantee high digestibility and a crispy bread; this is well matched with the topping, which changes every two months, following the seasons (in the autumn, for instance, they present porcini cooked with garlic, oil and parsley and Sauris pork jowl and chanterelle mushrooms with speck cooked at low temperature and mountain bitto). Pizzas are topped most often after the baking.

The offer is completed by Belgian, English and Italian craft beers. The wine list only includes small and biodynamic producers. Albanian Ricky Ritvan is the pizzaiolo. For the past three years he’s been working with Tarolo in this new, thrilling adventure.

This pizzeria with kitchen also has a nice and elegant location with a patio outdoor for summer nights. A sort of open-sky courtyard as an alternative to the two rooms inside.


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

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