02-01-2016
Carmine Nasti tells Identità Golose the secrets of the "Tramonti tradition" when baking pizza
“La Farina e il Fuoco” is the title of the nice documentary on contemporary Italian pizza filmed over on year ago at Università della Pizza in the ancient mill of the Quaglia family. And while when it comes to flour no mistakes are to be made – Petra, in this case – as for the fire, asking Carmine Nasti, born in 1951 in Tramonti is a good idea. Given his background, he could have sat comfortably on the placid – yet perfectible – tradition and just offer the same old things, without further hassles. Instead… Instead a flame, that of knowledge was burning and is still burning in his heart. For a fire specialist, you’d agree, it’s even logical. He says: «Tramonti, on the Amalfi Coast, has an excellent tradition of pizza chefs, which is different from that of Naples». The latter requires a “violent” and short cooking, at around 450°C for 45-50 seconds, «this is why the disc sometimes appears a little burnt. Besides, at that temperature, how can you preserve the aromas of the topping?». Impossible, almost.
Carmine Nasti
Hence came the stimuli to do something different, and do it better: «The meeting with Università della Pizza was like a manna to me. At that time I was studying flour and stone mills. It was like projecting my past into the future – I remember the perfect aroma of old flour, cooked in large ovens, 2.5 metres wide and 1 metre tall. As a child I would go inside, when they were cold, to steal some slices of bread that had been toasted during the night. Pizza was put inside after the bread, the dough was made with whole wheat, aromatised with wild fennel».
One of Nasti’s pizzas. Notice the nice golden edge
Nasti with Nicola Portinari, chef at La Peca, and Piero Gabrieli of Molino Quaglia
As for the topping, cans are banned: only fresh products and in season. «My favourite pizza? I’d say marinara, with whole-wheat, provola, garlic, capers, olives and anchovies from Cetara. I don’t like toppings to be too complex. I think highly of Simone Padoan who presents them and is copied – well or not – by many. I’ve tried to as well, but I can’t guarantee a perfect product. I pull out of the oven even 300-400 pizzas per day. So I prefer simpler ingredients». The pizzas have therefore a classic look, unlike “focaccia”, but are served in slices, for a perfect tasting.
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief