09-10-2019
One of the delicacies from pizzeria Caruso, via Adua 17 in Trecate (Novara)
From Tramonti, a village in the province of Salerno which from the Lattari mountains overlooks the Amalfi Coast, come many of the pizzaioli now working in northern Italy and beyond, as well as a style of pizza in its own right: it’s the "pizza di Tramonti", certified with a De.Co and characterised by a more “rustic” dough, more similar to bread, than the Neapolitan style, and by the use of local ingredients, like the excellent fior di latte and the extra virgin olive oil Colline Salernitane PDO.
Of course, among the over 3000 pizzaioli originally from Tramonti who are scattered a bit everywhere, there are also those who tried to take a different road. For instance, there’s Igino Caruso, a second-generation pizzaiolo who runs the restaurant-cum-pizzeria Caruso in Trecate, in the province of Novara. In 1999, together with his wife, he took over his father’s place, where he learnt the ropes. After that, Igino studied and worked so as to grow, evolve, improve. So while he enlarged the business by buying new spaces, he also approached a more contemporary style of pizza, without forgetting tradition completely.
Igino Caruso
Each month, a different pizza
The Cosentina pizza: soppressata from black Calabrian pig, burrata, baked black olives, crumbs of taralli with wild fennel
Caruso - Pizzeria con cucina via Adua 17, Trecate (Novara) +39 0321 71584 pizzeriacarusotrecate.it
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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