He loves roses (he has over 150 varieties in his home garden), fishing, hunting and sunsets. Or rather not. He loves Tramonti. With all his heart and soul. Because in Tramonti - precisely in Campinola, one of the thirteen hamlets that make up the widespread municipality, part of the Monti Lattari and the Amalfi Coast - he was born, raised and sometimes returns.

‘Always with great pleasure. Tramonti is my childhood and my dreams. I have a house in the country, surrounded by vineyards. When I go I harvest, I harvest, I turn into a farmer. To think that twenty years ago I created a menu dedicated to the thirteen villages. Turning them into pizzas,' Carmine recalls. At the helm, with his whole family, of Nasti dal 1967. Which brings, in the heart of Bergamo, all the vis of that intra montes ubertas stamped in clear letters on the entrance counter.

Not only that. Tramonti in Bergamo is well present. It is also evoked by a couple of farmers drawn on a wall by designer Emanuele Martera, in memory of a rural dance on the threshing floor. It is condensed in the logo with three mountains, which also appears on the cutlery tray. It is remembered in the colours of the blue room, like the sea; the yellow room, like the sun and lemons; and the green room, like nature and wild fennel.

‘Which we also put in the wholewheat pizza dough. Because it gives it grit,' Carmine points out. Not betraying the biscuit bread (baked in the oven lined with authentic Vietri sul Mare ceramics), which is a close relative of the tramontina pizza. ‘We prepare it and enhance it in many ways: adding it to fish sauce, or using it in a rich salad with tuna, tomatoes, Tropea red onion, capers, taggiasche olives and fiordilatte cheese from Caseificio Preziosa in Seriate. Here, in the Bergamo area'.

Tramonti and Bergamo: the leitmotif of the entire Nasti production. Which can also count on Accanto, the dynamic restaurant that has (for the past year) stood alongside the pizzeria (complete with wines, cocktails and Champagne). Always with young Riccardo at the helm of the dough. Like the one he presented at the congress, at Petra’s stand: a cloud made of Petra 0101 HP, Petra 5010 and a little barbed corn from Gandino, in Val Seriana. Just to add a hyper-local touch. In the middle: fiordilatte cheese from Seriate and soft, old-fashioned stracchino cheese from the Orobic Valleys. Above: slices of local Bergamo salami. In short, Pà e Salam. A pizza dedicated to Bergamo Brescia Italian Capital of Culture 2023.

Cristina Viggè
source: https://www.identitagolose.it/ermes/newsletter/?id=624

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