On today’s menu we have a Neapolitan-style pizza with a soft and fluffy crust, whose dough is made using type 0 flour with a small percentage of stone-milled type 1 flour. Salvatore Gatta shows how to work it delicately into a three-tomato Margherita.
The name “three-tomato” is not a reference to different varieties, but to a single variety – the ciettaicale tomato from Basilicata – in three different consistencies: as purée, raw and as a pesto made with oil, oregano and capers.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site! This episode was produced by Agugiaro e Figna.
Event languages: IT, EN