Beniamino Bilali is a master of dough. Here at Pummà he offers three types: classic (with tender wheat flour type 2), “terracolta” with a selection of special types of flour and finally the hydrolysis with broken wheat – the latter two being particularly hard to make. He pays great attention to raw materials and to finding the right expression for every ingredient, making a strong effort to free tradition from every folkloristic and therefore useless frill. And in the menu this translates in his pizzas: classic, golose, seasonal and then the “pianeta napoletano”.
nato a Milano nel marzo 1955, al Giornale per 31 anni dividendosi tra sport e gastronomia, è ideatore e curatore dal 2004 di Identità Golose.
twitter @oloapmarchi
