A hamlet of Rosignano Marittimo, Livorno (but he’s also the owner of Giotto Pizza, 959 West avenue, Miami Beach.
You can find him there during the winter months).

This is a new interpretation of the Livornese "5 e 5" classic (a typical sandwich stuffed with chickpea pie and sometimes enriched with aubergines preserved in oil. It is thus called because both the bread and the chickpea pie were once 5 cents each).

This is "the Petra version" – says Polzella – That is to say with Petra 1 and Petra 9 on a shovel, Roman style, and the chickpea flour from Garfagnana stone milled and then stracciatella from the Val di Cecina dairy farm and of course peppercorns (and what pepper! It’s the Voatsiperifery wild variety growing only in the forests of Madagascar).

As an alternative, for those who prefer a less aggressive taste, there’s fresh stracciatella with truffle instead of the pepper.


Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=555

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