17-08-2020
Antonio Polzella with his father Giovanni in the 2K-plant olive grove – next to wheat fields – from which they make the HinØial oil
Antonio Polzella has a strong connection with the land, a work that starts from afar and that over the years has allowed him to research, with curiosity and depth, every aspect that has to do with pizza and leavened products.
With him at the helm, La Ventola, a place surrounded by fields, a pine forest and the white beaches of Vada (Livorno) opened by his parents in the early Seventies, embraced with determination the possibility of self-producing as much as possible: this journey was hardly improvised but planned in detail over the years, and is now giving some very convincing results.
Pizza Rosa dei venti from Polzella
All the pizzas are made with a sourdough with Petra stone milled flour: 1, 2, Whole wheat. And to second a natural evolution, he went on with introducing some experimental wheat varieties, planted and grown in the family’s fields, eleven hectares in the area of Collemezzano. The very ancient monococcum spelt, Gentil Rosso, Verna and Senatore Cappelli, all stone milled in the mill built some time ago near La Ventola.
This is where the pizzas, the bread and the loaves for the restaurant and for the public come from. The olive oil, HinØial, is also self-produced, from an olive grove with 2K plants, next to the fields of wheat.
Making use of the forced stop, Antonio completed some projects for the wellbeing of his guests, taking care of the experience of his clientele as well as of the quality of the food served.
There are many changes: «We opened again around the 2nd of June – says the pizzaiolo from Livorno. – We didn’t start with the dining room service, right away, but with take away. And it went very well. Thanks to the phone calls I received, I realised people were still too afraid to spend time away from home serenely. So we decided to offer two formats, on top of our classic service: "Pizza Drive” next to one of our entrances, where people could pick their order without even getting out of the car; and a Pic Nic area, in front of the restaurant and surrounded by nature, where we have very big tables and the right distances so that everyone can feel at ease: when people arrive, they find a sanitised and packaged tablecloth, and even their order has a new and dedicated packaging, so they can sit and enjoy the night under the stars».
The new outdoor areas at La Ventola. Social distancing is not an issue
Translated into English by Slawka G. Scarso
All the news from the most copied and popular Italian dish in the world
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Born in Abruzzo in 1979, he's been working in the communication industry since 2001. Over the past few years he's developed a sort of obsession, constantly searching for emerging chefs. He eats, drinks, writes: of territories and ingredients, producers and chefs. And takes lots of pictures, so he won't forget any detail
Luca Doro with his mother and grandmother. The pizzaiolo from Doro Gourmet in Macerata Campania has now landed in Friuli too, with Impronta Doro in Cervignano (Udine)
All photos are by Brambilla-Serrani