Giuseppe Vesi devised a new concept of pizza, and he called it Pizzagourmet: in his vision, the ingredients take the center stage. He picks them and gets in touch with craftsmen and suppliers, prioritizing a short supply chain and organic agriculture: 100% Italian grains for his stone-ground flour, San Marzano tomatoes, Salina capers and oregano, Menaica anchovies…
His top pizza? The Fantasia di colori e sapori, with Corbarino baby tomatoes, Piennolo tomatoes and yellow Vesuvian tomatoes, Agerola fiordilatte and bufalaricotta flakes, extra virgin olive oil from Cilento and basil.
articolo a cura degli autori Identità Golose
