It is named after its two owners, Giorgio and Chiara Marchesan, partners at work and at heart: he works in the kitchen, as a “jack-of-all-trades” when necessary, she’s in the dining room, taking care of clients.

Clear ideas and few frills: pizza is pizza. This is Giorgio, a chef born in the business with a long experience in Italy and abroad, especially in big hotels such as the Four Seasons in Milan.

Their pizza is made with only one type of dough, with Petra 3 and Petra 9 flour, very little brewer’s yeast – they used sourdough but it was too hard to handle for this restaurant – and 48 hours of leavening with poolish. This results in three types of pizza: Italian, Neapolitan and gourmet.

«I love pizza and I believe the ingredients, mostly Italian and local excellences which I select and process personally, must be added before baking, even for gourmet pizza» says Marchesan, who over the Christmas holidays presented three special gourmet toppings:

Santa Lucia, with a sauce of artichokes and saffron from San Gavino, local mozzarella fior di latte, sautéed sliced artichokes and turbot filets cooked on the pizza;

San Nicola, with a cream of turnip tops with a very lively colour, mozzarella fior di latte, turnip tops and, after baking, Scottish salmon and cow’s milk ricotta;

finally Befana, with sauce of chards, mozzarella fior di latte, chards and scampi and lard added before baking and, finally, drops of scampi bisque (Giorgio e Chiara’s motto is: “Use 100% of every ingredient”).

Their favourite pizza? Of course a Neapolitan base with a thick edge, San Marzano PDO tomatoes, anchovies from Cetara, buffalo milk mozzarella from Campania PDO, lemon zest before cooking and finally, in the final 20 seconds of baking, a few drops of anchovy colatura.


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

Foto by Thorsten Stobbe (ed)

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