But there’s someone in the capital of Liguria who stood out thanks to classic round pizza, cooked in the wood oven.

We’re referring to Savò (Via al Ponte Calvi 16R. Tel. +39 010 8568593), gourmet pizzeria a few steps from the Aquarium.

Marcello and his sister Arianna, both with professional experience that had nothing to do with restaurants, opened it in July 2015,

It’s a young place with modern and cosy furniture, large windows, colourful lights and an open view working top, where you can keep an eye on the pizzaioli led by Sardinian Giovanni Poddighe.

There’s just one type of dough made with Petra 1,Petra 5 and Petra 9 flour, salt, mother yeast and water, leavening some 24 hours between refrigerator and room temperature.

Three types of pizza differ because of the different percentage of the main flour used in the dough: Classica, Gourmet (with more Petra 9 flour and an 85% hydration) and Nuvola (with 60% hydration).

While Gourmet is the most popular among clients, very crispy and fragrant and with a nice aroma, Nuvola stands out because it’s very thick, soft and very light, with a double leavening and cooked in a pan.

The most popular? Gourmet pizza Via Emilia with San Marzano PDO tomato, Fior di latte PDO, Crudo di Parma matured 36 months, Apulian burrata, dry cherry tomatoes and rocket.

The menu doesn’t change because the people in Genoa are creatures of habit and come here to find their favourite pizza. However, the owners from time to time try to present something new thanks to the support of pizzaiolo Riccardo Scagnoli and introduce some new elements with scrocchiarella, very crispy, cooked in the oven with oil, salt and rosemary and cut in half and filled with prosciutto with ingredients of the best quality and balanced and interesting pairings.

Open at lunchtime and in the evening, seven days a week.


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

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