Still, Andrea Bruno Giordano, born with a finger in the pie, was brave enough to do it with pizzeria Lievito 72 (Via Ciardi 29, Trani, tel. +39 388 4346166), where he presents a light and easy-to-digest rectangular pizza.

Andrea has bread and pizza running in his blood because ever since he was a child he first visited and then worked in his father’s workshop. He still works with him, together with his brother.

He continues to make fresh bread every day, with special varieties of wheat, like Tumminia and Chia seeds, and they serve it as a welcome with extra virgin olive oil from Lucera.

When making pizza, he uses stone-milled Petra 1 and Petra 9 flour, sometimes mixed with different types of wheat like Senatore Cappelli, Tumminia, Rossello ragusano, spelt and kamut, and mother yeast kept alive with water and very little salt (less than 30%).

The dough leavens for around 72 hours at controlled temperature. It is then turned into balls and rolled out in a rectangular, not round, shape:

«I had reached a turning point. The time had come to say enough with endless menus stuffed with entrées and fried food. It was time for a new concept of pizza, not only in terms of flavours but of shape as well. This is why I chose a rectangular, not round shape, so as to give a strong sign of change».

Today the menu includes only 10 pizzas. It changes according to the available ingredients, which are mostly local, preferably seasonal.

Pizza, cooked in the oven at a temperature slightly below 400°C. Ninety percent of the toppings are added after the baking, never before.

If any he adds tomato, but never oil before cooking. A few examples? Genovese, with onion, beef sottocoperta, smoked fior di latte added when cooking with sprinkled pecorino and yellow date tomato jam and chilli pepper at the end; or the one with turnip tops, smoked horse sausage and, after baking, cow’s milk stracciatella; or Parmense, the most popular among his clients, with a sauce of hand-crushed tomatoes from Paglione added before cooking, and stracciatella, prosciutto crudo Dok Dall'Ava 24 months and a drop of oil after baking.


Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=57

Leggi il testo integrale nel link FONTE (qui sopra)