If it’s true you can judge a good pizzaiolo – at least the first time – by his pizza Margherita, at Frumento you can do so through an entire list of Margheritas which alone would be enough to keep the promise of offering a space to celebrate 100% pizza, made from 100% flour.

Now a mandatory stop on the map of Sicilian “slow living”, Emanuele Serpa’spizzeria in Acireale (Catania) shows in its manifesto the simple desire to work while respecting natural rhythms, a testimony of how there’s nothing more contemporary than a resolute return to the origins. That is to say, when on top of saying it, you’re also doing it.

And in order to do so, in the kitchen of frumento they work every day, interpreting the raw materials in the most fascinating way, what with the architecture created by the flour, and the bubbles designed by the yeast. So the different types of dough are truly – and deeply – different and guests experiment a rare opportunity to learn something - which, given how ancient this something is, it’s almost a paradox – on the essence of food and on the transformation played by the precision of nature and the expertise of men, all this by simply eating pizza.

Neapolitan monotheists will find the impeccable, soft result of a long leavening of the dough made only with Petra flour, as the patron points out, while lovers of local food can opt for a thin, rustic base made with durum wheat Russello stone-milled flour.


Concetta Bonini
source: http://www.identitagolose.com/sito/en/209/23512/mondo-pizza/frumento-s-fine-pizza-in-acireale.html?p=0

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