Uniqueness, tradition and taste: all qualities that you can find in a typical Neapolitan product, pizza.
But speaking about pizza means speaking about innovation too; something you can immediately notice if you take a look at the menu of my Libro’s which includes carefully selected pizza as I strongly wished for.
New flavors, rediscovered and revisited, which are symbols of tradition and genuineness and the result of a careful selection of raw materials, an aspect which cannot be disregarded nowadays.
In this case, I’ve chosen to innovate with passion putting the finishing touches to an already strong product and adding valuable and tasty ingredients of our region: friarielli, provola di bufala PDO and the unforgettable meatballs of my grandmother, Nunzia, that prepared them with love together with a ragu with a cooking time of almost 16 hours.
Memories of Sundays spent in the kitchen that I wanted to impress in this pizza and that I hope could bring joy to melancholy palates.
An explosion of unforgettable flavors: this is my pizza Doppio Panello!
- 1 lt of water
- 1.8 kg of 00 flour
- 50 gr of salt
- 4 g of brewer’s yeast
- Mini beef meatballs slightly spicy
- 100 g provola di bufala PDO
- 30 g of Grana Padana flakes
- Fresh basil
- Extra virgin olive oil