...to true and simple flavours like the seasonal Pumpkin and sausage with smoked provola from Agerola, sausage of pink piglet, pumpkin and black pepper, or the one with Porchetta d’Ariccia, potatoes and 'nduja with fior di latte from Agerola and rosemary. For lovers of charcuterie, there's the even crispier Scrocchiarella, with mortadella, Parmigiano Reggiano and extra virgin olive oil, but also Speciale with fior di latte d’Agerola, bocconcini di bufala campana PDO, cooked ham, rocket, black truffle and extra virgin olive oil.

Many variations and just one precious, unique and "leaner" type of dough, made with Petra flour from Molino Quaglia: a mix of 0 flour with spelt, soy and toasted rye, suitable for a thin and crispy pizza with a medium-long maturation. The dough is made with 30% poolish matured for 24 hours, freshened up and closed by adding 30% corn flour and 0 flour. Then the dough is portioned and left to mature for six more hours at room temperature before baking it in a Moretti electric oven.


Article by Identità Golose
source: https://www.identitagolose.it/ermes/newsletter/?id=496

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