The Romans know it well, the Milanese a little less, but they can easily remedy it. We are talking about the pizza to the shovel, the rectangular one, which is cooked directly on the oven plate and that turns out nice and crunchy outside and soft inside. The Neapolitans shudder, accustomed to the classic round with the cornice, but the pizza alla pala is the real new trend: it is chic and does not commit, since you can buy in slices, share, choosing between different toppings – classic or creative. Those who have never tasted it can try it at Eataly Smeraldo, where for some months it has opened "Alla Pala", the corner dedicated to this type of pizza and in which the bakers of Eataly churn out every day many types of pizza for all tastes.

The pizza at the Eataly shovel

"The pizza alla pala is very tasty and has a perfect base for enhancing the most diverse ingredients – explains Fulvio Marino, third generation of millers of Mulino Marino and manager of the bakeries and pizzerias at the Pala di Eataly, a format conceived and developed by Fulvio same and that from Rome will be brought in Italy and in the world. "To prepare our pizza to the shovel we use three types of biological flours that reproduce the content of a grain of wheat: a soft wheat 00, a soft wheat type 2 stone ground and a wholemeal flour, always ground with our stones of the end of the 19th century that we periodically sculpt. The dough contains neither oils nor fats, but only flour, water (the hydration is about 80-85%), Guérande integral salt, rich in minerals and trace elements, which is harvested by hand and does not confer only flavor but also taste to the dough, finally brewer's yeast, but only a pinch, for a light and digestible result. The leavening takes place between 18 and 36 hours and cooking in the electric oven, directly on the stone, at 280-300 degrees for 9-10 minutes ".

The convivial pizza to combine with a cocktail

One kilo the weight, 80 × 30 cm (approx) the size, the pizzas to the blade are prepared in 14 different flavors that also change according to the seasons: there are, for example, the classic Margherita, Capocollo and Burrata, the 5 Cheese (with parmesan, gorgonzola, mozzarella, provola and taleggio), the Eataliana pizza (with zucchini, stracciatella, dried tomatoes and an integral dough). And the beauty is that you can take a slice, trying more different tastes. From lunch to afternoon snacks and aperitifs, at the corner they can be enjoyed on a large "social" Kauri wood table signed Riva, paired with wines, beers and cocktails (try for example the Tricolore – raw, buffalo, cherry tomatoes, rocket – with a spritz!).

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