In the meantime, there is a lot of good stuff because the place works like a charm, even 180-200 pizzas a night, always keeping the quality bar high, with the finest ingredients. We were even enthusiastic about the various variations of tomatoes, excellent (they are supplied by Solania: datterini, San Marzano, yellow tomatoes.... Peeled, puréed or in pulp, then at Biga they add their own processing, such as the roasted version which fills the palate): congratulations to the partners-patrons, a group of investors. We met the frontmen Paolo Scognamiglio and Alessandro Gherardi.

The dough too, or rather the different types of dough, are well made. There are various versions: the traditional Neapolitan one, the contemporary one and the wagon-wheel one (both 100% biga, 48 hours of maturing, 24 hours of pre-fermentation, another 24 for the dough 'closure'), the pan pizza one, the frying pan one (sponge method, 70% biga with rye flour and mixed seeds, i.e. sunflower, flax, millet, sesame, toasted soya... About 60 hours between pre-fermentation, leavening and maturation) and the one for pinsa (a new arrival), all with Petra Molino Quaglia flour.

This is thanks to the pizzaiolo, a passionate, humble and very skilful young man: Simone Nicolosi, born in 1997 in Monza to a family of Sicilian origin. He says: 'When I was 14 years old, it was August, I was allowed to follow my girlfriend of the time who going to spend the holidays in Castellammare di Stabia, where her family owned a pizzeria. I got the idea of helping out with the pan pizzas, and a world opened up. I ended up returning to Monza only in December! And I haven't stopped kneading ever since.’

He does this very well. And he is also very ambitious in devising original toppings, often with remarkable results, as in Vegana di Maggio (a pan-fried pizza with red pepper cream, courgettes, oyster mushrooms, a breaded purple aubergine stick with corn flakes, then sweet and sour onion and celery) and NapulÈ...


Carlo Passera
source: https://www.identitagolose.it/ermes/newsletter/?id=646

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