Located in the majestic Torre Polidori, with a garden and a courtyard surrounded by ancient walls, the pizzeria gradually became a point of reference for pizza (open only in the evening. Closed on Mondays).

It is family run, and today it’s managed by Stefano, sommelier and dining room manager, his brother Claudio, an expert pizzaiolo, and William, the 25-year-old son of the latter who for two years now has been working beside his father at the oven.

Claudio was born a self-trained pizzaiolo and then attended the courses of the Scuola Italiani Pizzaioli in Caorle (Venice) and in 2011 arrived at Università della Pizza and discovered a world that changed his profession for good: being a pizzaiolo is not just about improvising but it’s a journey of research, understanding and sharing.

Having signed the “Manifesto della pizza italiana contemporanea”, today he presents two blends with mother yeast and Petra flour for different pizzas: a classic Neapolitan in two versions, one with Petra 1 flour and 10% Petra 9, the other completely whole wheat with Petra 9; cut in slices, or made in a small pan, thicker, also with the first blend of Petra 1 flour and 10% Petra 9.

Even the ingredients for the topping come from an accurate research: he studies the characteristics of the product, for instance he has two different types of fiordilatte which he uses in different ways depending on the pizza, so on the classic “red” pizza he uses cheese from Monti Sibillini which is more humid and wet, while on the “white” pizzas he uses fiordilatte from Agerola which is drier.

Paying attention to seasonality, he offers a couple of daily specials such as, upon our latest visit, Pumpkin cream, fior di latte from Agerola, white stewed onion and pancetta in the classic white version and Sesame focaccia with fried broccoli and sausage, a traditional must, even though the pizza that represents 50% of the sales is Burrata, Parma prosciutto and Petrilli organic tomato.

Among typical starters, salads and cheese, the plate desserts and the panettone with raisins and homemade candied fruit stand out. They’re made with Petra flour and mother yeast. You can take them out or eat them paired with some cream and a glass of wine.


Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=634

Photos from the site Pizzeria Charlie (ed)

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