After the successful experiment of my well- known “Pizza bufalina” ( that last September allowed me to win the title of “Pizza World Champion”) with our “Pomodorino del Piennolo”, I’ve chosen another excellent product of Campania region: “Pomodorino Già Giù”.
It is a long standing and typical production of the vesuvian area; as well as Piennolo, is grown in the Vesuvius National Park on small plots of land at an elevation between 150 and 450 metres above sea level. In absence of irrigation, it grows thanks to climate and volcanic soil: due to the solidification of lava flows have been formed black, sandy and fertile soils, rich in potassium, sulphur, phosphorus and calcium, that produce benefits to the product.
“Pomodorino Già Giù” will seduce you at the very first “meeting” with its sweet and sour taste and a persistent aroma that can enrich many dishes . A tasty pizza that celebrate the great variety of flavors of our region!
- 1 lt of water
- 1.8 kg of 00 flour
- 50 gr of salt
- 4 g of brewer’s yeast
- 100 g of canned - tomato “Pomodorino giallo Già-Giù”
- 100 g of Mozzarella di Bufala
- Fresh basil
- Extra virgin olive oil