«Here we also have our vegetable garden - Says chef Massimo Giovannini, 48 – Today it’s the season of tomatoes, courgettes, aubergines…». 

Most of all, the time has come for a new leap in terms of quality. With the new location, the clients of Apogeo have also changed as this has become a destination for pizza-lovers from nearby towns, from Florence, as well as Milan.

This means Giovannini has to pay a greater attention to what he calls the «objectivity of pizza».

That is to say the various fundamentals on which an offer of the highest quality is based, as in the case of Apogeo: knowledge of leavening times (with mother yeast every time it is necessary, used today with more continuity and awareness), baking, topping, respecting ingredients and their seasonality.

«I like having to do with demanding people, they ask, want to learn, they truly appreciate the work», says the satisfied pizza-chef, today more committed in the new frontier: nutritional values.

That is to say pizza has to be good, healthy and must also respond to the wellbeing needs of those who eat it.

«We use Molino Quaglia Bricks more and more often – says Giovannini – Today I mainly present three types of dough, the classic one, with mother yeast; the poolish one with brewer’s yeast; and one with a totally whole wheat dough».

There are also numerous “experiments” and variations, adding buckwheat in one case, or spelt in another and so on.

Some particularly interesting summer options? «A pizza with burrata, figs, prosciutto from Pratomagno and mosto cotto. And another one, a sort of interpretation of the classic octopus and potatoes, with this latter element in two textures – cream or small pieces – plus oil with parsley, taggiasca olive cream and crispy capers from Pantelleria». 

We tasted both: delicious.

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=533

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