Smoked provola cheese from the Latteria Sorrentina mountains, bruised olives from Cilento Salella Slow Food Presidium, Armatore Cetara tuna, extra virgin olive oil from Cilento
CLASSIC
€ 13
D10S
Discover
If I was at a wedding in a white dress and a muddy ball came along, I would stop it head-on without a second thought!
Ingredients
Tomato del Piennolo DOP Electum D'Amico, yellow tomato Electum D'Amico, half buffalo mozzarella Latteria Sorrentina, half provola dei Monti Latteria Sorrentina, basil, extra virgin olive oil from Cilento Fio' Tenuta la Selva.
"a vuò 'a pizza bella a nonna?" I remember her waking up when it wasn't daylight, melting 'u llevato' inside the wooden kneading trough and starting to knead by hand with the Carosella. Then around ten o'clock in the morning, she would light the oven with the olive bundles, prepare " 'u munnulu" with the "grizzi" near a wooden pole that gave a smell to the whole room. Then he would take a piece of dough and put it in an iron baking tin, put in the tomatoes he had made in August in bottles, a little oregano, salt, a few salted anchovies, and the garlic that was never missing. And this is how the Cilento pizza was born; Nonna would make it to see if the oven was ready to be 'sbraciato' and to bake the bread. At the end she would put goat's cacioricotta cheese on it. And I was happy. To accompany it, we suggest Primitivo Paestum IGP Cantine Barone.
Ingredients
Pomogold peeled Rosina, Alici Armatore Cetara, Cacioricotta di capra Cicco di Buono presidio Slow Food, Mountain oregano, Pesto di aglio orsino, Colline di Zenone Monocultivar Pisciottana extra virgin olive oil.
There is a point where San Mauro la Bruca and Piazza Carlo III meet, exactly where, rather improbably, my father and mother met. Dad, an agricultural student at the University of Portici, came from the countryside, from Cilento. Imagine what Cilento could have been like in 1960, when Naples was a big city with completely different habits and ways of life. And yet this country boy, in a rather haphazard way, managed to attract the attention of my Mama, a beautiful girl who 'fell in love with his culture, and his friendliness, his kindness'. This pizza is a story, a family, in this pizza you will find extraordinary flavours, like my parents.
Ingredients
Mozzarella di bufala campana Latteria Sorrentina, Cilento Salella bruised olives presidium Slow Food, Cacioricotta di capra del Cilento Cicco di buono presidium Slow Food, Pomodorino confit 'Pomotto' Robo, Olio extravergine del Cilento cultivar Pisciottana Colline di Zenone.
Nowadays in Naples, under 200,000 lire, you're nobody, it's not even worth starting to shoot, you risk making a bad impression in the neighbourhood... instead, with 50,000 lire you can buy a single bullet... here it is, Hiroshima model, practically an atomic bomb and you can be sure that tomorrow, the neighbourhood will only talk about you. Tomorrow the neighbourhood will be saying: eh vist a Fonz, he shot off a cannonball! This is not a normal shot, it's a shot you can hear from Capo Posillipo to Poggioreale. That's why they call me o' criminal'.
Ingredients
Porchetta di Ariccia IGP, Baked potatoes, Fior di latte, In uscita armonia cacio e pepe Robo.
There is a point where San Mauro la Bruca and Piazza Carlo III meet, exactly where, rather improbably, my father and mother met. Dad, an agricultural student at the University of Portici, came from the countryside, from Cilento. Imagine what Cilento could have been like in 1960, when Naples was a big city with completely different habits and ways of life. And yet this country boy, in a rather haphazard way, managed to attract the attention of my Mama, a beautiful girl who 'fell in love with his culture, and his friendliness, his kindness'.
This pizza is a story, a family, in this pizza you will find extraordinary flavours, like my parents.
Ingredients
Mozzarella di bufala campana Latteria Sorrentina, Cilento Salella bruised olives presidium Slow Food, Cacioricotta di capra del Cilento Cicco di buono presidium Slow Food, Pomodorino confit 'Pomotto' Robo, Olio extravergine del Cilento cultivar Pisciottana Colline di Zenone.
We are moving to a region that is the flagship of agri-food products in Italy, but the dedication of the name is for a very special friend. In combination we recommend Munazei Lacryma Christi Rosato Casa Setaro.
Ingredients
Mozzarella di bufala campana, red cherry tomatoes in cooking, San Daniele DOP 24 months, Parmigiano Reggiano DOP 30 months normally lactose-free, Rucola, extra virgin olive oil from Cilento Nicolangelo Marsicani Plus Valore.
For an assiduous mushroom hunter, who was a traffic warden, who dealt with wolves and who also tried his hand at being a fireman. A delight! In combination we suggest Eleanico Bianco coda di volpe Azienda agricola Cobellis.
Ingredients
Artisanal roast ham, mushrooms champignons, Outgoing young caciocavallo cheese from Adolfo Cicco di Buono.
Go to San Nicola di Centola, to the first houses after the curve, you will find the Cicco di Buono sign, a white door and inside a light that is always on.
There you will find Alessandra's memories, as if she were still there.
Then, leaning his head over the counter, you will find Adolfo, his hands red as he works the caciocavalli. In combination we suggest Franciacorta Brut Nature Enrico Gatti.
Ingredients
Fior di latte, Blu di bufala caseificio Aurora, Caciocavallo giovane and CIlentum (80% cow, 20% goat) Cicco di buono. Crispy Parmigiano Reggiano wafer and homemade Cilento white fig jam.
The sun does
Pecchè 'o munno è d'e pazz'
And they're all crazy and they're all mafiosi
They're all mafiosi
In the blood of the poor people
They don't look at anything.
Accompanied by "L'eremita" Fiano Charmat Method Fattoria Albamarina
Ingredients
Mozzarella di bufala, Pomodorino confit giallo pomotto, Casa Tomeo artisan pancetta, Olio extravergine del Cilento Nicolangelo Marsicani AlterEgo.
Fior di latte, roasted ham, Napoli salami, champignon mushrooms, roasted artichokes, Taggiasca olives soil, drops of San Marzano DOP jam
Cilento Colline di Zenone Monocultivar Pisciottana extra virgin olive oil.
Fior di latte, aubergines, salame napoli, red cherry tomatoes, out of the oven cacio ricotta cheese from Cilento, extra virgin olive oil from the hills of Zenone Pisciottana.
When I was a child, I was almost every day at the home of my Aunt, my Father's older sister who lived with my Grandmother Clelia and Grandfather Carmine.
Miss Imperia, now almost 90 years old, is a woman all of a piece, an extraordinary mix of rules, good manners and tenderness.
Describing her is very difficult, my aunt is the epitome of the women of the past. Hers is a special kind: maternal love without ever having been a mother, therefore free from too many contaminations, free from the involuntary mistake that is often made when you have children, that of being able to spoil them in some way.
Aunt Imperia is permissive but strict, she is sweet but at the same time detached, she is generous but thoughtful.
She is always many things but never none, she is never predictable, she hardly ever makes mistakes. She has little vision now, but she always sees very, very far.
She is a magician in the kitchen: her doughnuts, her shepherdesses, her struffoli and everything else that has passed through her hands is known throughout Cilento and probably also throughout Europe.
Once I was at her place, and obligatorily passing through her small kitchen in search of something good, I came across a small pot with some artichokes warmed inside with potatoes.
The potatoes had practically reduced to a cream, while the artichokes were tender but still quite crispy and a drizzle of oil with a fried chilli on top.
A good, good thing. An ancient flavour but one that has come down to this day.
This pizza is the memory of a cream of potato with artichokes and a pepperoni made by my aunt, called sympathetically by us family and those who know her, La Volpe.
Ingredients
Creamed potatoes with a hint of turmeric
Crispy, browned and fried artichokes,
Michelangelo Marsicani AlterEgo extra virgin olive oil,
In exit peperone crusco di Senise IGP,
or alternatively ,
Capocollo di Casa Tomeo
