PIZZA? NO PIZZELLESSA! Among the best interpreters of that portion of Campania called Terra di Lavoro, a pizzaiolo has fascinating agricultural gourmet style. Despite his grandmother-muse, Luca Doro bakes contemporary highly-hydrated pizzas, soft and with a large and friable edge. Pizzellessa, with boiled Roccamonfina Igp chetsnuts, provola from noble milk, pork jowl from the Casertana breed, peperone crusco from Senise Igp and Conciato romano. Oh, we love Luca Doro: pizza and love in Macerata Campania (but now also near Udine!) | Identità Golose
No comments:
Post a Comment