Sit down at the table, immediately nibble on some addictive breadsticks and then enjoy the gluttonous art of Giuseppe Rizzo. Born in 1968. His parents, from Campania, took over a trattoria here in town in the late 1970s. Their son has made it a landmark of good pizza.

His approach to dough is very technical. He experiments with dough and masters it to perfection, always with natural leavening. The mix of type 1 and durum wheat flours is the basis of the 'pala alla romana', topped for us with stracciatella and fragrant 24-month Parma.

Petra Evolutiva, i.e. ancient Sicilian grains, gives the ‘softness’ to the steamed cooking, with buffalo milk mozzarella, puntarelle, Cantabrian anchovies and lemon zest. The corn dough meets salmon, guacamole and cherry tomatoes. The one made with 0 flour and monococcum spelt has a topping of stracchino cheese, porcini mushrooms and D'Osvaldo speck. The type 1 flour with Saragolla durum wheat and red lentil flour is perfect for pizza with gorgonzola, pumpkin and Capitelli's smoked bacon.

There is also the Verace napoletana, following the appellation, with a topping of fiordilatte d'Agerola and corbarino tomatoes. And so on, not one step back.


Carlo Passera
source: https://www.identitagolose.it/ermes/newsletter/?id=705

Leggi il testo integrale nel link FONTE (qui sopra)