Still, it well defines the activity of Emiliano Aureli, a 33-year-old pizza maker that shares the kitchen at Taverna – where they also prepare typical local dishes, fresh pasta and meat on the skewer – with his mother Antonietta.

“Born” in the pizzeria – his parents used to have another pizzeria, before, and then a pizza al taglio shop -Emiliano got his hands in the dough at 15 and never stopped studying, looking for research and quality.

From the courses at Università della Pizza in Vighizzolo d'Este to the participation in various editions of PizzaUp, getting into detail with dough techniques as well as cooking techniques in general and raw materials, Emiliano is always eager to put himself to the test: after attending a sommelier course to select wines and beers, he’s now ready to renew the equipment and setting of the restaurant.

«We started 10 years ago, when my professional career was still brief – he says – today it’s longer and it’s time to renew ourselves, based on the experience I’ve acquired».

Research and dedication led him to get deeper and deeper into the issue of “pizza and leavened products” fine tuning three types of dough, all based on Petra flour and salt from Cervia, sweeter and less aggressive than other types of salt: the “traditional” one, the “Roman-style”, crispier, and the “soft” one, more airy, made with mother yeast and risen in the pan.

He likewise pays attention to the toppings, for which he uses local and non-local products, following the seasons. Among the “winter” pizzas, for instance, we can mention the “Romam-style” with Roman cimone cabbage, organic tomato cut into large pieces, fior di latte, culatello and pecorino di fossa and the traditional one with goat milk robiola, buffalo milk mozzarella, spreadable beer plus Speck from Alto Adige added at the end of the cooking.

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

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