For instance, Gennaro Nasti is accomplishing this with excellent results at Olivier Rebellato’s pizzeria La Famiglia, the latter being a young member of a family of French-Italian restaurateurs, not too far from the Louvre.

Born in Secondigliano (Naples) and raised with Neapolitan pizza, but with different experience opportunities around the world, as consultant and teacher, Nasti arrived in Paris last year with no knowledge of the city but knowing what he wanted to do with pizza.

«This city is open-minded but they’re not used to good pizza – says Gennaro – However, quality wins in the end and even though there’s no tradition, when people taste a good product they can tell the difference. The problem is that in Italy we have many different pizzas, from North to South, and this creates confusion; people think all pizza is the same so they can’t easily tell good products from poor quality and sometimes they’ll let it cool for even one hour while they chat». 

In other words, says Gennaro, pizza is a battle but taste wins: «Today my best clients are French, they return often, they are curious to taste even more peculiar pizzas and often ask me about the products I use, so much so I sometimes offer them so they can taste them: fresh San Marzano tomatoes, crushed by hand, and then friarielli, torzelle, piennolo and corbarini tomatoes and much more. It’s a big satisfaction».

Once again, therefore, pizza proves to be an excellent ambassador for excellent food Made in Italy. In the menu at La Famiglia there are mostly traditional Neapolitan pizzas but upon prior booking, Nasti often experiments with enthusiasm with dough – adding pumpkin flour, burnt wheat, black chickpeas or using “100% semolina” – and toppings.

For instance, try pizza Napoli and Parigi, with chargrilled San Marzano tomatoes, foie gras and mozzarella air.  As for the dough, Gennaro presents a classic “Neapolitan” dough, with 70% hydration and an initial maturation followed by the dividing into balls which then rest for a long time too.

On different occasions, beside the pizzeria, he has also presented pizzas made with Petra flour, participating in events such as Cultural, the Festival of food culture that took place in Paris last April.

Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=561

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