The slang term for the local people is “corsari”, perhaps because of the proud, brave and even bully personality of their ancestors. Now: Emiliano Aureli, young pizzaiolo at the above mentioned Taverna, is a corsaro who knows where he wants to go.

His parents made “real classic Roman pizza baked in a tin” and he’s born with his finger in the pie. Ten years ago he takes an important decision: he takes the opportunity to buy a pizzeria in a beautiful place that the local authorities had just renovated in the historic centre of Montopoli, between the ancient tower and the abbey of Farfa, with an incredible panoramic terrace.

Emiliano’s ideas are clear: pizza served in a plate, stone-milled flour and local ingredients. This is made sounder by the meeting with Petra flour and Università della Pizza in Vighizzolo which allows him to learn new techniques with flour and dough, on top of being able to share his experience with many colleagues.

He thus begins “to play” with Petra 1, Petra 3 and Petra 9 mixing them or using them by themselves, creating four or five blends with long leavening, cooked in the electric oven and then topped with the best local produce, starting from the excellent extra virgin olive oil from Sabina.

His menu changes according to season, though always keeping “great classics” such as Margherita with a crispy Petra 1base, peeled tomato, fiordilatte and basil, as well as some special toppings (such as Red prawn, gallona peach form Sabina, mint and burrata).

For a very autumny pizza, before it gets really cold and icy, he’s invented a topping with local wild herbs (wild carrots and rapini, caccialepri, pimpinella, crespigna, wild hop …) seasoned with extra virgin olive oil, garlic and anchovies, all added after the cooking on a base with tomato sauce (a blend of Petra 3 and  Petra 9) to which he adds, at the end, drops of ‘nduja and a sprinkle of pecorino sabino.

Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=634

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