Today we walk through the door of a historic pizzeria in Naples, Gorizia, which celebrated its 100th anniversary. Illustrating the preparation of a traditional Vomero pizza is Salvatore Grasso, heir to a business that began with his grandfather and continued with his father.
For the pizza dough of tradition fundamental four ingredients: flour, water, yeast and salt that, as the pizzaiolo illustrates very well can give rise to infinite variations, a bit like the combination of the seven notes from which infinite musical pieces originate. But just as important are the filling ingredients, which, for Pizza 1916 Salvatore chooses in such a way that they tell a long story, in which Antonio De Curtis, aka Totò, is also involved…
We follow Gorizia’s art and neglect no detail, not even in baking, to achieve a light and digestible pizza that can be enjoyed at home… Although making it at Gorizia is 100 times better!
