Meet thanks to Giuseppe Vesi and his continuous research of excellences and new ideas for pizza making. On 20th October the chocolate bon bon (a praline made with pizza dough, fried or baked in a wood oven with two different fillings: cocoa, milk and hazelnut "cremino" and "foresta") will be presented. These join the small but carefully selected range of desserts at Pizza Gourmet, a restaurant opened last January in the Vomero neighbourhood.

Vesi, who belongs to a historic family of pizza chefs with various restaurants in the historic centre, decided to move both in terms of location and philosophy from the heart of the Neapolitan tradition.

In fact, he returned to its origins: «I wanted to return to ‘authentic’ pizza, the way it was made in the 18th century. At that time, they used non-refined flour so I decided to use stone-milled type 1 flour for my pizzas, made with Italian wheat from an integrated agriculture, with no additives or improvers. Even though today this kind of pizza is not included in the regulations for ‘pizza napoletana’, which require the use of 0 or 00 flour, for me this is the real pizza». 

In his restaurant, therefore, Vesi unites tradition with attention to raw materials, the environment and the service, all typical of the new model of ‘gourmet’ pizzeria which is becoming more popular in the last few years, without denying the history and validity of Neapolitan pizza, quite the contrary.

In the menu you can find classic and original pizzas, with ‘creative’ seasonings made with the best Neapolitan and Italian products in general:

from Marinara with red garlic from Nubia and oregano from Pantelleria, to the Pistacchio Gourmet with pistachios from Bronte and yellow cherry tomatoes from Vesuvius, up to the Jambon de Bosses with mozzarella di bufala campana POD, piennolo cherry tomatoes from Vesuvius POD, rocket salad, scales of Parmigiano Reggiano POD and a delicious ham from Valle d’Aosta.

And for vegans (or lactose intolerants) there’s also a pizza made with homemade soy mozzarella.

The base is given by a dough – in fact two types, you can choose between the one with type 1 flour and the 100% whole-wheat one– which preserves all the flavour of the wheat thanks to the use of little salt and of high quality flour, and is extremely easy to digest thanks to the care taken during the rising and maturation in 2 steps: they start from a pre-dough with a poolish that rests for 18 hours and then there’s a second dough which matures for 24 more hours.

Paired with the pizzas, there’s a selection of craft beers and a list of TripleA wines, which stands fro “Farmers, Artisans, Artists”.

Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=555

Photos from Facebook page (ed)

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