Marco Scovino, Michele Botta, Riccardo Raia and Simone Mantuano – the four pizzaioli at Marghe – never stop making pizzas and are not very prone to answer Francesca Barberini’s questions. Perhaps it’s because they’re shy, perhaps it’s because they want to make pizzas that live up to those made by the great masters with whom they are sharing the stage.

What strikes you – on top of the pizzas, which are very good indeed: from Margherita to Primavera, with fiordilatte from Agerola, asparagus and capocollo from black pigs from Caserta – is their harmony while they’re working.

Even at Marghe – where there are 5 more pizzaioli helping them – they work in team, covering the different roles in turn and fully sharing the creative process that leads to the birth of new pizzas.

But of course each one of them has his personality and a connection with their hometown or region: Campania for Riccardo (who was born in Milan, to a Neapolitan, and pizzaiolo, father, and discovered his passion for pizza in London) and Michele, Calabria – precisely Paola, in the province of Cosenza – for Marco and Simone.

It is also because of this, that the ingredients on the pizzas at Marghe include, for instance, fior di latte and cured meat from Campania, and ‘nduja from Calabria. As well as other products from all around Italy, following the season. They use these to season the dough, which is Neapolitan-style, but with a new take, based on a blend of semi-whole wheat, stone-milled flour and on at least 24 hours of leavening.


Luciana Squadrilli
source: https://www.identitagolose.it/news/?id=171

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