Gioacchino Gargano, pizzaiolo from Bagheria (Palermo), after graduating from catering school, worked as a cook in several restaurants. After a couple of years of professional experience in Paris to breathe in the international restaurant industry, he opened his restaurant in Bagheria in 2005. In 2016, however, a turning point: his love for leavened products burst forth and he attended Antonino D'Agostino's Fermentatum school of leavening in Vallelunga Pratameno, meeting icons like Renato Bosco and Mauro Morandin. The opening of Saccharum in 2019 thus becomes the key chapter in this story of study, dedication and success.

"My intention," explains the chef born in 1984, "is to reconcile two passions, cooking and pizza, bringing my chef's background into my offer, experimenting with dough and playing with creative combinations that always manage to enhance the fine ingredients.”

The testing is laborious, but finally he has reached excellence: “My dough for the moment is a type 1 flour, a blend of Petra Molino Quaglia 3 HP and Petra 0102 Hp partially from sprouted wheat, poolish, controlled temperature, 70% humidity and a total of 30 hours between ripening and rising”.

On the palate the resulting pizza has a strong, unique, contemporary identity, outside the classic schemes: acidity and fragrance, an edge of delicate crispness, a chewy interior of excellent texture and great pleasure. The tasting reveals the use of significant technical knowledge in the dough and careful research into the raw materials used for the toppings: local, seasonal and fresh ingredients, with a special focus on small artisanal products and Slow Food presidia.


Davide Visiello
source: https://www.identitagolose.it/ermes/newsletter/?id=608

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