Yet it wasn’t given by chance and in fact it has precise meaning as its owner and pizza chef Aniello Falanga tells us: «We want to offer the culture of pizza and of the products we carefully select. We’re lucky enough to be in a beautiful area, full of excellent raw materials. Why not make use of what we have at hand?»” Aniello, is in fact a pizzaiolo from the Alleanza Slow Food as he follows the “good clean and right” principles both when selecting products and in his way of working.

They offer traditional Neapolitan pizza and Falanga paid lots of attention to studying leavening and maturation techniques so as to make the pie light and easy to digest. Moreover, twice a week – on Thursday and Friday – he presents pizza made with ancient Italian wheat varieties, mostly from the area of Benevento, such as Romanella, which he cooks in the “ruoto” in the electric oven.

These pizzas recall those made in the old days at the neighbourhood bakery: «they’re even better when cold, the following day».

The pizzas at Haccademia – a family run business (wife in the kitchen, daughter in the dining room and young Nicola with his dad at the counter and by the oven) change according to season and to the available ingredients.

During the Christmas holidays, Falanga presented three “Christmas style” pizzas, with products that come from Neapolitan festive tradition.

For instance pizza Vesevo, with salted codfish, often used this time of the year and particularly popular among the people of Vesuvius, scorched on the grill and paired with Giagiù grilled yellow tomatoes, which are delicate and tasty, fior di latte from Tramonti, olives from Gaeta and capers from Salina;

Torzella, dedicated to Vesuvian torzella (an ancient headless cabbage, it’s just made of leaves, with an intense flavour) with sausage from Irpinia and provola, as per tradition;

and Calzone al forno ripieno di scarola, a calzone baked in the oven and filled with endive, with fior di latte, black olives, capers, and piennolo del Vesuvio cherry tomatoes on the outside (the latter was made during the Advent and is often given to friends and family as a sign of affection and good wishes).

Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=644

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