It’s the first born in the Pizzeria Gourmet format, founded by Giuseppe Acciaio, general manager at Gma Import Specialità in Pompei.

There’s plenty of novelties here. First off all, the hand-kneading machine patented under the AT brand by Luigi Acciaio, a trainer of gourmet pizza chefs and president of Associazione Pizza Napoletana Gourmet: «I’m very proud of my invention: on top of helping us with our clients, it also has an appeal on the customers who see it at work» he explains.  

It’s an assisted kneader placed in the middle of the restaurant where every night one of the pizza chefs offers a performance with a real demo, «the circular movement helps halving the processing times (4 minutes for 16 kg of dough) and it’s easier to mix the ingredients. The dough is hydrated at 70% with Petra type1 and 2, but if I use whole wheat, like Petra 9, I can get to 90%».

Flour, water, liquid yeast made from homemade Belgian style beers and unrefined sea salt: this is the basis for the dough, which matures for 28/36 hours.

They bake the pizzas in an electric refractory oven which doesn’t disperse the heat and keeps a temperature of around 480°C. The resulting pizza is both crispy and soft.

Among the pizza chefs, Michele Conforti, Vincenzo Aprea and Andrea Baldassarre – who work in turns at the preparation, baking and topping: «Our pizza is prepared outside the oven and we add many ingredients at the end, after cooking: for instance, on a white base we add buffalo milk mozzarella, basil and extra virgin olive oil and inside there’s a scenic cascade of prosciutto».

For the topping they only use the best in Italian excellences such as mozzarella di bufala campana PDO Ella and corbarino tomatoes I Sapori di Corbara, Piennolo tomatoes from Vesuvius PDO and yellow tomatoes from Vesuvius (in the photo, pizza Pomo D'Or: cherry tomato pacchetelle L'Orto di Lucullo, fior di latte and buffalo milk fior di ricotta Ella, PDO basil, fresh garlic and extra virgin olive oil PDO Pregio), on top of many Slow Food presidiums.

«We’re enjoying a big success. The most popular pizza?  The Cetarese with tuna, mackerel and anchovies from Cetara, mozzarella di bufala campana PDO, corbarino tomatoes in water and salt, oregano, basil, oil; Lardo and caramelised figs from Monte Somma with chilli pepper; and Fassona, a tribute to Piedmont, made with Molino Quaglia’s Petra 3 and Petra 9 focaccia, raw Fassona meat chopped with a knife, capers from Salina, mustard, pappacelle and extra virgin olive oil».


Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=628

Photos from the Facebook page (ed)

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