Pizzaiolo al lavoro a Napoli
Pizzaiolo al lavoro a Napoli
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A "good luck" Pizzeria opens in Naples

Along with superstition and popular beliefs, Chef Gino Sorbillo shares the hints for a perfect pizza

The first propitiatory pizzeria opens up in Naples. The creative pizza Chef, Gino Sorbillo, gave life to his innovative idea where "good luck" seems to be the key-word.

According to traditional Italian superstitions and to the Naples Smorfia (the famous book on dreams interpretation and their association with numbers), Mr Sorbillo created the perfect environment for all those costumers who are very careful about luck. In fact, everywhere in the pizzeria is possible to "touch iron" (in Italy, it is the equivalent of touching wood). Furthermore, there is an entire hall with a majestic table, having the shape of a horseshoe, symbol of good luck.

By the same token, the décor is all made up by four-leaf clovers, talismans and works of art recalling the main theme, i.e. good luck. But surprises are not finished here. At the counter, it is possible to play bingo and who gets number 13 does not pay.

The 13 pizzas present on the menu are all related to the Smorfia, but they are made with great attention and love by Chef Sorbillo, who decided to share some secrets to prepare a delicious pizza.

Firstly, one should choose the right flour. A weak flour (having less gluten) is good for pizzas which can raise in 8 hours or so. But if the time available is more, it would be good to use the rich in gluten flour and let the dough sit for up to 48 hours.

Secondly, one should not knead for more than 13 minutes. Ingredients should always be fresh (avoiding canned ones) and they should not be too many at the same time, not to cover the single flavours. Moreover, the single components should always be recognizable, avoiding creams and other mixtures. True mozzarella cannot be missing and especially the buffalo one, along with tomato, needs to be well drained and dry not to make the whole dough too soft.

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