23-09-2019
A truly "romagnola" pizza at Ossteria in Savignano sul Rubicone, in the province of Forlì-Cesena (via Battisti 23/d. Tel. +39 0541 944939, ossteriasavignano.com): Raw ham, squacquerone cheese and rocket
Ciro Jonathan Carbone, born in Romagna in 1988, started to work right after finishing high school, working as an accountant for a theatre company. This is where he met Sergio Diotti, actor and husband of Emanuela Turroni, a restaurant woman who was running, together with her daughter and son in law, Osteria dei Frati in Roncofreddo. The three became friends, and started organising convivial evenings during which Ciro tried his hand with home-made pizza, which everyone appreciated. Hence when in 2016 they had the opportunity of taking over an osteria with a good electric oven for baking pizza in Savignano sul Rubicone – they named it Ossteria, a hint to the typical exclamation made by people in Romagna – Sergio and Emanuela convinced Ciro to create a menu with his pizza. At first, once a week.
Ciro Jonathan Carbone with our collaborator Luciana Squadrilli
Thanks to Ciro’s passion and commitment – supported and encouraged also by the friendship with Giovanni Santarpia – success arrived soon and today at Ossteria (Via Cesare Battisti 23/d, Savignano sul Rubicone, Forlì-Cesena. Tel. +39 0541 944939) you can find pizza every night, from Wednesday to Sunday, together with tagliatelle with ragù and meatballs, as well as more complex dishes such as Ricotta gnocchi with cream of ricotta, cherry tomatoes and basil pesto.
Carbone’s pizzas are based on a dough with “Giorilli” poolish (made with Petra 1 flour and brewer’s yeast) and a mix of Petra 3, Petra 9 and Petra 5020 flour (the latter is PiùRicca, made with type 0 flour with oats, rye and semolina), which has a long maturation and leavening in the fridge and at room temperature. The balls or dough are then rolled and presented in two ways: as “classic” pizzas, seasoned and cooked at the end of the oven, finishing them with some raw ingredients added at the end, if necessary.
A pizza from Ciro Carbone at Ossteria: it’s topped with fried aubergines, smoked provola, roasted cherry tomatoes from Pachino and basil pesto
The restaurant
A contemporary pizza with mortadella Bonfatti (Presidio Slow Food), fior di latte, pistachios from Bronte and goat cheese
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a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing