Cristian Marasco from Grotta Azzurra [in Merate, Garlate and Bonate Sopra] imagined it as a disc first fried in boiling oil and then cooked in the electric oven at 300°C to create the crispy effect. He makes it with a Petra 0201 Evolutiva dough, so that the flavours will change each year. The topping is at “chilometro buono” with cherry tomatoes, capers from Salina in Sicily, emulsion of burrata, courgettes alla scapece, tuna marinated with salt and oil and an emulsion of sea urchins, and powdered capers to finish.

Ciro Oliva from Concettina ai Tre Santi in Naples adheres to tradition instead, with Pizza fritta seasoned with tomato, Parmigiano, pepper and basil.

«Pizza improves with attention to detail and to the dining room service. We're artisans and restaurant managers at the same time, – the pizzaiolo from Naples points out. – I'm sure that pizza will be a useful tool in this new beginning, because of the emotions it always stirs. We have food lovers coming from every rione and every town. Just think for instance of the foreigners who come to Concettina ai Tre Santi: they're attracted by the product which lightens up the place with its energy». 

Not only traditions, though, since Oliva is also working on alternative flours with legumes and on vegetal flavours in general.


Annalisa Cavaleri
source: https://www.identitagolose.it/ermes/newsletter/?id=479

Photo by Brambilla-Serrani

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