This is one of the possible interpretations of a young case history, that of Sa Scolla. A few days ago on identitagolose.it we shared the words of Domenico Sanna, the great restaurant manager at S’Apposentu: «If we draw a circle of 30 km around Siddi, we’ll find no more than 2% of S’Apposentu’s guests. If we do the same with Sa Scolla, in nearby Baradili, instead, we’ll find 50%». 

Sa Scolla is Roberto Petza’s pizzeria (Via Santamargherita 15, Baradili, Oristano. Tel. +39 0783 95025), part of his Accademia (sa scolla means “la scuola” in Sardinian).

This is a necessary premise to present a restaurant opened on the 1st of July 2016 and immediately blessed with success, «we make at least 100-120 pizzas per day» says Stefano Lonni, pizzaiolo from Trescore Balneario in Bergamo, born in 1980. He arrived in Sardinia for love and he’s now the dominus of the oven, while chef Adriano Zucca is the one in the kitchen and Alessio Matzuzzi works in the dining room.

Lonni says: «In the past, I made classic pizzas. When I arrived here I had to change everything, focus on leavening, learn many things, discuss toppings with Zucca». 

The result is remarkable, both in terms of dough and seasoning: pizza at Sa Scolla has a dough «halfway between Naples and Rome, neither thick nor thin». Some 72 hours of leavening with mother yeast (brewer’s yeast is only used as a starter), 60% 00 flour, 20% multi-cereal, 10% whole wheat and the last 10% is semolina, a Sardinian touch.

The menu includes classic and seasonal pizzas and pitze, in which the topping is inspired by some of Petza’s most celebrated dishes: Pecora with tomato, mozzarella and diced marinated sheep’s meat, simply delicious; Caponata with tomato, mozzarella, aubergines, courgettes and peppers; Egg and potatoes with tomato, pancetta, egg cooked at low temperature, mousse of potatoes and crispy onions; Del macellaio with ox tongue, onions, chickpeas, ginger and lemon.

All the ingredients for the toppings are local, starting from the tomatoes from the Sinis peninsula, «they’re like San Marzano. We don’t use anchovy from the Sea of Cantabria or Pata Negra, but local excellences». There are many.

Sa Scolla is only open in the evening, from Wednesday to Sunday, and in summer on Tuesdays too. It is so popular that there are replicas: there’s already a second pizzeria, and there will soon be a third one. The village has 84 residents, sixty live here: «We’ll basically become the place with the greatest percentage of pizzerias in the world».

Carlo Passera
source: http://www.identitagolose.it/news/view.php?id=47

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