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)
Macerata Campania is in the province of Caserta and not in Caiazzo. There are happier provinces than others, let’s admit it. And it is for this reason that Luca Doro is so fascinating: for his tenacity, simply for his art of knowing how to work, day after day, always better. He currently has the honour and duty of being one of the Ambasciatori del Gusto, the association born to give value to our food and wine culture. In his early forty, he’s continuing the family pizza tradition (though in between, he’s acquired a varied and prestigious experience which has allowed him to acquire skill and visibility). His spontaneity is charming, he’s a master of dough and research, in a region like Campania that has its limiting boundaries: Luca has shown courage in his looking beyond. Some pizzas are traditional, others are cooked in the pan, others on the peel or on the “ruoto”, following his grandmother’s tradition. A deep passion for wholewheat flour which he tames what with preferments and some extra kneading. On the leavened disc, one can find a strong sense of cuisine that leads him to create toppings worthy of an expert chef. The selection of ingredients is as accurate as his managing of ripening and baking techniques.
Pizza in the "ruoto"
Margherita and Carmnella
Luca Doro and the flours
Translated into English by Slawka G. Scarso
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