01-03-2019
The pizza dedicated to Martina, Angelo Rumolo's wife
We met him back in 2014, a young ande passionate man who presented his pizza at Identità Milano with chef Vitantonio Lombardo, his “neighbour” at the time in Caggiano, a village on the border between Campania and Basilicata, a short distance from Apulia. We then visited him at Grotto Pizzeria Castello, a small but charming place in a wing of the castle of Caggiano, run by the entire Rumolo family: his uncles and parents mostly farm the products used to season the pizza, his cousins are in the dining room and Angelo – when he’s not roaming in the mountains in search for mushrooms, truffles and wild herbs – kneads and bakes marvellous pizzas which (re)define the concept of “local pizza”. With the airy and light dough, he uses local products and ancient recipes such as zammedda, slowly cooked tomato seasoned with lots of pecorino.
Angelo Rumolo at work
Le Grotticelle
All the news from the most copied and popular Italian dish in the world
by
a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing