It was a nice evening, a few days ago, at Lievità in Milan. What has now established itself as one of the best pizza places in town hosted a special event which had the involvement of the “home” pizza chef Giorgio Caruso.
A young talented chef from Caserta just like the other one one, that is to say Federico Campolattaro, whom we met as "right arm " of Niko Romito, with Gaia Giordano (now at Spazio Milano), when they opened Spazio Roma.
For the past seven months instead he’s been working in Germany, partly for reasons of love. Yet he also loves Italian excellences: such as those served at Lievità, always with a light and digestible dough, with delicious toppings shared between Caruso and Campolattaro.
Some examples? Pizza Pompei, fried chicory, Piennolo del Vesuvio POD tomatoes, Provolone del Monaco POD and anchovy colatura from Cetara; Il Regno delle Due Sicilie, with an ancient tomato from Naples called Miracolo di San Gennaro, organic capers from Salina, anchovies from Menaica and fresh basil;
Masaniello, with late radicchio POD, fiordilatte from Agerola, gorgonzola dolce POD, prunes, fresh thyme and veal jus;
and finally the one we enjoyed the most, pure harmony (though they were all good) that is to say Un baccalà italiano in Germania [An Italian salted cod in Germany], with creamed salted cod, dried tomatoes, turnip tops, black olives from Caiazzo, fiordilatte from Agerola and lemon. Well done guys!
Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=585
Photos from the Facebook page (ed)
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