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Three tomato margherita

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Collecchio, Italy

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February 5th at 17:00 in your time zone

Free event

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

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Event languages: IT, EN

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