In his Casa del Pane, the place where he gives way to his passion for high quality, presenting all sorts of leavened products to clients that gradually understand his art better and better:

«At first [he started to use Petra flour only a few months ago] it was a little hard, especially with bread, because it was slightly darker than those sold nearby, people were sceptical. Today many have understood and only buy it from me».

Verdesca likes the idea of a product that is “alive”, artisanal, not standardised and somewhat different every day because it is totally natural, «I don’t use improvers, preservatives or coadjutants: just flour, water and mother yeast».

Salvatore started at 12, working in a bakery in Molfetta (he’s originally from Lecce but was born and raised here, 25 km from Bari). 

At 20 he opened a pizzeria with his brother Giuseppe, who is now a chef elsewhere; 10 ears ago Casa del Pane was born when he took over an old bakery and relaunched it, focusing on constant research.

One step was indeed the meeting with Petra. From that moment on, things changed and he presented, together with traditional recipes with durum wheat semolina, a bread range characterised by whole-wheat flour made with common wheat: «My products now have that extra oomph».

His pizzas should not be missed, both the al metro and the round take-away ones. Perhaps the toppings are classic but the dough is «nice, soft, crispy», and when he says so, his heart beats fast. C'est l'amour…

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=518

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