19-10-2020
Marco Farabegoli is the soul of pizzeria al taglio Da Neo in Gambettola, near Cesena. He is a Petra Selected Partner
Don't change a successful dough. And Marco Farabegoli holds this very dear, as it now represents the signature of his pizzeria al taglio Da Neo, a raft to overcome the breakers of the pandemic. Everyone living in the surroundings of Gambettola, near Cesena, has learnt to love the straightforward alchemy of this brave "pizzettaro" who many years ago challenged local habits and palates by rolling out metres and metres of pizza in a baking tin, Roman-style. And locals they didn't want to do without him even during the lockdown, forcing him to improvise a new delivery service and then – respecting all social distances – they ran to his steaming counter as soon as he opened again.
One of Farabegoli's pizzas
Farabegoli at Sigep with Carlo Passera from Identità Golose
In the balance between the Petra 1 and Petra 9 mixes, with 80% of hydration, a very long maturation and an invisible "secret" ingredient – sea salt from Cervia - Farabegoli did not only find the texture for his dough, but most of all the texture for his tale: «If I got here – this is one of the things he loves to repeat most often – it's because I wanted wheat, I wanted flour, to be the main ingredient in my pizza. It's not the most banal, but it's the most important: you need to know its history, origins, characteristics, so it can become the main topic when talking to clients».
And he has every right to speak of the crucial role of ingredients as he's at work researching the best ingredients for his toppings, as proven by his most emblematic pizza, a tribute to Romagna: pizza with Fried mixed vegetables, pancetta arrotolata and formaggio di fossa di Sogliano al Rubicone.
Marco Farabegoli
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Born in 1987, she’s a professional journalist stubbornly tied to Modica. She’s a sommelier on constant training. Every day she travels around “continental Sicily” in search for food and wine stories, people and businesses. She’s convinced every farmer deserves a novel
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