Partners in life and at work, in 2010, at 30, they opened their restaurant after attending Molino Quaglia’s Università della Pizza.

They make pizza with ingredients of the highest quality: Italian flour, living mother yeast, oil, water and salt with at least 48 hours of leavening. They present four types of dough: one with Petra 3 and Petra 9, soft and fragrant, for special and elegant toppings; one inspired by Neapolitan tradition, with Petra Special dough; a classic one with Quaglia Flour typo 0 Allegra and finally a gluten free pizza with Glutinò, the only one cooked in the electric oven (the other end in the wood oven).

Here are some examples:

Lonzino with a dough of Petra 3 and Petra 9 flour, living mother yeast, Maldon salt, extra virgin olive oil and water topped with mozzarella fiordilatte, stracciatella, caramelised onion and lonzino matured in Amarone;

Mortadella PDO with Petra 3 andPetra 9dough, mozzarella fiordilatte, mixed vegetables, mortadella PDO and chopped pistachios;

Porcini with a dough of Petra 3 and Petra 9 flour, mozzarella fiordilatte, porcini from the mountains of Veneto cut in slices and stir fried and Monte Veronese “vecchio” cheese.

In this period they’re also making plenty of panettone with living mother yeast of which we recommend the whole-wheat one made with Petra 9 flour, candied black cherries and 75% dark chocolate, the classic one with Petra 1, pears, orange and raisins and finally the one with organic flour and ancient peaches from Pescantina.

A few months ago they also opened Casa Petra, a bakery house serving only take away bread and pizza cooked by the shovel or in a baking tin. Worth trying out.


Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=641

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