Marzia she continued to work despite bureaucracy, closed streets, dust and lack of water and gas.

In February, however, she had to give up and moved her Percorsi di Gusto as, due to a town hall decree, the building needed maintenance. Two years of halt, at least.

Six months after the recent opening in Via della Croce Rossa 40, outside the centre, Marzia can sigh of relief and assess how it’s going: «It was hard at first. I felt like an uprooted tree. Today I can say that, thanks also to my clients who have always supported me, I’m happy and full of fresh enthusiasm. Getting here is easier and clients have increased».

In her restaurant, Buzzanca has a large kitchen where she will be able to move easily and experiment with her new sous chef Simone, a young 23-year-old from Abruzzo.

This has allowed her to widen the menu and add other pizzas inspired by tradition, such as Cacio e pepe with saffron or Amatriciana, the Duomo pizza, also known as Norcina with mozzarella, ricotta, thyme, sausage added during the cooking and powdered sausage.

Or the Vegetariana (in the photo) dedicated to her beloved daughter Dalila, with raw vegetables, cow’s milk robiola and a blend of spices created by her friend chef Francesco Apreda.

«I’m very happy with how it’s going. I don’t miss Via Leosini at all, even though it wasn’t easy for me to abandon the centre. Yet this event has helped me understand that after all, the city is everywhere».

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

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