Andrea Bruno Giordano, the latest of 7 generations, had no doubt about changing the rules and turning the family-run pizzeria upside down – no more fried food and starters, at Lievito 72! Today he offers a different pizza, in terms of shape – it’s rectangular – and flavours, and it’s also lighter and easier to digest.
It’s made with stone-milled flour (sometimes mixed with different types of grains) and living mother yeast preserved in water and very little salt (less than 30%). The dough matures for around 72 hours at controlled temperature. The menu only includes 10 types of pizza, depending on the season and on the ingredients available, which are fresh, carefully selected, and possibly local.
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