A choice inspired by the menu, which ranges from Italian to South American tradition, with some Iberian influences too.

What stands out, what with cocktails and ceviche, carne cooked on the parilla and savoury maritozzi, is most of all the range and the quality of the pizza, very tempting. Pizzas are served already cut into slices and ready to be tasted. This is chef Riccardo Di Giacinto’s idea. His varied experience abroad also includes working as a pizza chef in London.

At Madre the only possible carbohydrate is indeed made with mother yeast.

The dough is made with a blend of flour from ancient wheat varieties that the chef selected himself, with mother yeast, water and salt and at least 48 hours of leavening. There are two pizza makers working in turns in the preparation of the pizza and their baking. The oven is one, a large wood one.

The outcome is excellent: full of taste, a basis both crispy and soft. The pizza can be “white” [without tomato sauce] or “red”. For every pizza Di Giacinto designed intriguing and well-researched toppings, selecting excellent raw materials.

There are four red pizzas, classic or more creative, such as Calabria with tuna filet preserved in oil, onion from Tropea and ‘nduja from Spilinga (in the picture).

Among the white ones, a total of seven, there’s Costiera with Barlotti stracciatella, Nardin anchovies and organic lemon carpaccio, Meravilla with hand sliced Pata Negra and organic figs, Blanca with Barlotti stracciatella, red prawns marinated with pink pepper and date tomatoes baked with Bourbon vanilla.

For those with a sweet tooth, there’s a sweet pizza as well. It’s called Pizza della mamma della Madre, with apples, pine nuts, custard cream and icing sugar, a different take on the traditional Torta della Nonna, with a delicate savoury note.

Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=618

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