Successful Masterclass at TuttoPizza

Pizza: the ingredients make the difference. When tradition looks ahead “: this is the title of the masterclass organized by Italia a Tavola that took place within the TuttoPizza event in Naples. An opportunity for professional training that not only told about ingredients that really make the difference on pizza, but also achieved a good success with the public.  

 Two master pizza makers, Salvatore Santucci, of the Ammaccàmm pizzeria in Pozzuoli (Na), and Luciano Sorbillo, of the Pizz A’Street restaurant in Naples, showed their creations. 

Luciano Sorbillo, of the historic Sorbillo family, initially created a Pizza Margherita, starting from a dough based on Le 5 Stagioni La Napoletana flour. Then, Pizza Primavera, with ingredients such as Bresaola, Grana Padano Dop, with the addition Yellow Datterini.  

Salvatore Santucci focused on three different types of flour: Neapolitan Pizza, Stone Minced and Naturkraft, a product, the latter, based on special dried powdered mother yeast.

Curious and original, the other Santucci pizzas: a Black by chance (black dough with charcoal, mother yeast, Piennolo Vesuvio Dop tomatoes, green chiles, buffalo, ground black pepper, shaked Grana Padano , extra-virgin olive oil and basil), an “impromptu” Fondue and figs (Grana Padano, Sorrento walnuts and Cilento white figs sauce), to then close with a “Gialla in costa” (among the ingredients,  Pesto of Pistachio di Bronte, smoked provola, bacon of lucan pig and pistachio grains).