After running La Kambusa in Massarosa for many years, he recently opened his first pizzeria as patron. Called Battil'Oro, it’s in Querceta (in the heart of Versilia, slightly north of Forte dei Marmi. The address is Via Asilo 54. Tel. +39 0584 1670112).

The place is large, the setting is a play on red, black and gold; two wood ovens, a window overlooking where they work the dough and a counter where you can eat while looking at the pizzaioli at work.

Even though Neapolitan pizza is still his forte, Gennaro, originally from Torre del Greco, gave a current trait to his new place, and pairs pizzas with a selection of cocktails prepared by Giuseppe Rainieri; also featured in the lounge area.

Indirect dough matured 48 hours and poolish made with Petra 3 and Petra 9 flour, and research of the best raw materials: these are the features of his pizza, which is very promising, starting from Margherita, with San Marzano PDO Gustarosso tomatoes, fiordilatte, basil and extra virgin olive oil.

Or Marinara with anchovies, with Piennolo PDO cherry tomatoes, anchovies from the Sea of Cantabria and garlic, and the not-to-be-missed Battil’oro with yellow Piennolo cherry tomatoes from Coppola 1934, burrata from Andria, anchovies from the Sea of Cantabria, basil, extra virgin olive oil.

There’s also the rich San Giovanni with naturally cooked prosciutto, fiordilatte, gorgonzola, toasted almonds and Roman mentuccia.


Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=74

Photos from Facebook page (ed)

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