They are called Paolo De Simone, Giuseppe Boccia and Carmine Mainenti and it all started in 2014. They wanted to enhance their land, the Cilento, through pizza and they succeeded; all right if they succeeded. They opened before Vallo della Lucania, their country of origin, then a Matera it's at Milan, always under the name of DaZero, which perfectly encloses the heart of their project: making a pizza with products at 0 km, having the good fortune to be born and to live in a land like Cilento. "For this purpose we have chosen to use flours from locally grown wheat and we have worked on creating a short supply chain with producers. Because for us pizza is first of all territory". And of this territory, Paolo, Giuseppe and Carmine became ambassadors, also because there was a great need, since it is a unique place, still too little known and too often confused with Salento.

Cilento and Cilento pizza

You do not have to be in love with Cilento to appreciate its value; it's the data, the recognition to speak. The Cilento, in fact, is World Unesco Heritage for the Mediterranean Diet, with a museum in Pioppi, where the American nutritionist Ancel Keys lived for years, who coined the concept of Mediterranean diet as a lifestyle; but the Cilento is also a World Heritage Site, a Geopark and a Biosphere Reserve, due to the uniqueness of its biodiversity. Here, the Cilento pizza is born from the desire to tell this biodiversity, with a choice of ingredients all Cilento, purchased directly from the producers, present on the menu with their faces. In one of the two locations in Milan it is very soon possible to do a real thing "Journey to Cilento", a dish with a series of traditional recipes: from aubergines 'mbottonate, to the various meats and cheeses of excellence such as mozzarella in the mortella, up to soups ammaritate and cavatelli with tomato sauce. What's important is that everything always starts from the field, or from the Cilentani fields from which their products continue to arrive.

Cilento products and producers

The Cilento pizzas of DaZero multiply over time, the result of the continuous research to which its inventors are dedicated. The remains unavoidable seasonality, basic principle of the Mediterranean Diet, well evident in pizzas such as "L'orto d'inverno" or "L'orto d'estate". Not less is thedough, light, perfectly digestible, characterized by a long and real leavening, which brings them more and more to the top of the national charts. Among the ingredients on the Cilento pizza there are therefore various excellent products from Cilento: craft beers such as SOUTH or FIEJ; wines from cellars such as Albamarina, San Giovanni, Maffini or Casebianche; the sublime oil of March Rizzo; cheeses such as cilioricotta cilentano, mozzarella in mortella of companies such as Cicco Di Buono, Le Starze and Polito. Or again, uniqueness like the figs of Antonio Nuvoli, the yellow tomato of Rofrano of Giovanni Cavallo, the onion of Vatolla, the peperoncino of Controne or the anchovies of Menaica, absolute protagonists of a special pizza: the Cilento Marinara. This is the pizza that most of all tells a thousand-year-old land like the Cilento and encompasses the deep meaning of DaZero, drawing inspiration from the cornerstones of the Mediterranean Diet for the absolute simplicity of its ingredients.

The recipe of the Cilento Marinara

For all these reasons it is important that the dough is very light, so as to best accommodate the intense taste of anchovies. Only in this way can you hear Cilento in your mouth: its sea, its land.

Ingredients
350 g type 1 flour
350 g flour type 0
500 g of water
20 g of salt
1 g of brewer's yeast
200 g of Anchovies from Menaica Slow Food Presidium of Donatella Marino
250 g of tomato pacchetelle (preferably from Maida)
garlic
capers
black olives
extra virgin olive oil
Origan
basil

Preparation
Prepare the ingredients for the dough on the work surface. Add the water to the flour, then the baking powder and salt. Work the mixture until a smooth and homogeneous dough is obtained. Let it rise for 24 hours at a temperature of 20 ° / 22 °. After the time, resume the dough and divide it into cakes of about 250 g each; then put them back and let rise at a temperature of 20 ° again for 8 hours. After the leavening period, place the dough on the work surface, roll them out to get the pizza disc and fill with the ingredients listed (except the anchovies to be added at the exit). Bake for 1 minute in a wood oven at a temperature of 350 ° e voila.

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