Even La Chamade, restaurant and pizzeria in Licola, close to Pozzuoli (via San Nullo 48, Licola, Giugliano di Napoli, +39.081.8047635) has adopted its philosophy of excellence and used the products selected in the Pizza Gourmet range – starting from Petra stone milled flour of type 1 and 2, preserving the aroma and the texture of the wheat germ.

Established in 1994 and guided by Valerio and Emanuele Di Vaio, the restaurant is named after a word anciently used by noble Frenchmen visiting the court of Naples to indicate a great emotion when seeing the beauties of the city.

And their pizzas too, aim for the heart, even in the new winter menu, fine tuned after a training period with Luigi Acciaio and made with local ingredients: this is how different takes on Margherita are born, from the Gragnano version (cherry tomatoes from Gragnano, a Slow Food Presidium, fior di latte cheese from Agerola, basil, extra virgin olive oil by Pregio Dop Colline Salernitane) to the Vesuvio (pacchetelle preserved piennolo tomatoes Pod by L’Orto di Lucullo, fior di latte from Agerola, basil, extra virgin olive oil Pregio denocciolato) and Corbara (a sauce of cherry tomatoes from Corbara, fior di latte from Agerola, basil, Pregio Dop Colline Salernitane).

Among the other inspiring offers:

Pomo D’Oro and ricotta, with pacchetelle preserved yellow tomatoes and wild oregano by L’Orto di Lucullo, fior di latte and fior di ricotta from Agerola, unpeeled garlic clove, basil and extra virgin olive oil by Pregio;

and Cetarese to which they add at the end Mozzarella di Bufala Campana Pod, cherry tomatoes from Corbara in water and salt, tuna, anchovies and mackerel from Cetara from Il Mare di Lucullo, wild oregano from L’Orto di Lucullo, basil and a drop of extra virgin olive oil by Pregio.


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

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