La Contrada (piazza Marconi 14, tel. 081 8111700). At first she works beside her siblings and family. She then starts to spy on the work of pizza chefs because she feels «strongly drawn to their daily work». However, she senses something is missing, so she decides to enrol in a course with master Luigi Acciaio.

She starts to work with stone milled flour, Petra 3 and Petra 9, and “plays” and experiments with it: every morning she kneads only flour, 70% water, very little yeast powder, a pinch of salt and no added fat. She leaves it to rise for at least 48 hours.

Paying attention to the clients’ needs, she creates very hydrated gluten-free dough with Molino Quaglia’s Glutinò flour, with extra virgin olive oil. The result is a light and easy to digest baking tin pizza.

She cooks all pizzas in a wood oven. They have a puffy edge, yet not overly so: it is tall and holed. In the last 8 months at La Contrada pizza has become more and more popular, so much so numbers have doubled:

«I’m very happy with the work I’m doing with the other pizza maker who’s helping me. The affinity with the kitchen staff is strong. I collaborate and confront myself with them every day. I feel pizza is a game: once a month I present a recipe out of the menu, adding a different and special ingredient to the dough, such as turmeric or squid ink».

The menu is updated twice a year, following seasonality. Among the classic recipes, a whole selection of pizza Margherita stands out: it changes according to the available tomatoes; there are also the gourmet pizzas and the seafood ones... a total of around 30 versions.

The specialty? «Pizza with buffalo milk mozzarella from Campania, green tomatoes from Sarno, steamed salted cod and fresh parsley. Following tradition, the green tomatoes add a nice acidity which recalls that of pappacelle tomatoes».

Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=618

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