On one hand, there’s the desire to continue to experiment and to find new roads, even by adding different influences and processes; on the other, there’s the connection with one’s roots and territory, enhancing the history, the products and places.
These are the – different, but not antithetical – paths that 30-year-old pizzaiolo Valentino Tafuri is following in his family restaurant called 3Voglie in Battipaglia (Via Serroni 10/14. Tel. +39 0828 370533, www.3voglie.com) – he’s also the coordinator of the pizza department of the new In Cibum school in Pontecagnano. After following the Neapolitan pizza tradition for a long time – which in the province of Salerno doesn’t come automatic – Valentino recently took the road that is leading him to work on different types of dough and leavening, thus in a way getting closer to the pizza of Cilento (which is more like bread, and is slightly less smooth) but in an original way, and with positive contaminations.
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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