They received three Spicchi from Gambero Rosso and the special award for best pizza served in a plate this year with “Provocazione”, a dough made with semi-whole-wheat and ventricina teramana sausage, smoked buffalo milk mozzarella, marinated red onion from Tropea, bitter almonds, orange honey and wild fennel. Still, La Sorgente is certainly not a recent revelation.

It’s been exactly 30 years since Zulli started to work with pizza, first with the approximation that was so common at the time, then with increasing research and attention, without ever backing down when facing new stimuli such as the courses and activities organised by Università della Pizza, which he’s been assiduously attending since 2010.

In time, together with his staff – mostly formed by family members, from his children in the dining room to his daughter-in-law in the pastry making department – he’s made the restaurant one of the points of reference in the region when it comes to high quality pizza.

This thanks to tasty and easy-to-digest dough and to toppings that represent the territory of Abruzzo and its excellences, which have led La Sorgente to become one of the Slow Food Pizzerie dell’Alleanza.

Zulli now presents different types of dough, the result of long maturation and almost always with mother yeast: from the classic one, cooked in the pan, with which he had already began in 1985, and which is part of the local tradition, to the Roman style on the shovel – fine tuned with Renato Bosco, whose project Figli di Pasta Madre Zulli joined – but also that made with spelt flour and the one made with poolish and mother yeast, crispy outside and soft inside, used with more elegant toppings.

Then there’s the original Riempizza (in the picture), a pizza on the shovel with very high hydration (93%) and with a rustic taste of whole-wheat flour, which mimics the street food trend: the edges are folded inside, and it’s then filled following the pizza-chef’s inspiration, for instance with calamari, stracciata, peppers, courgettes, red garlic from Sulmona, lemon zest, curly parsley, Sarawak pepper and extra virgin olive oil.


Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=568

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