Tag: cornice

Gluten-free pizza with super cornice: the recipe – Italian Cuisine

Diego Vitagliano produces pizzas with a pronounced cornice between Naples and Pozzuoli. Also for celiacs (and they are good). So we got her recipe

By now everyone offers gluten-free pizza, but few really succeed in making it live up to expectations. Almost impossible if you are looking for a Neapolitan pizza and want to eat it with the cornice. Diego Vitagliano has succeeded, so much so that you won't regret the traditional one.
It starts with the Neapolitan scugnizzi (fried pasta topped with basil pesto, rocket, grana padano flakes, semi-dried tomatoes), montanarine and 11 pizzas: Margherita, Marinara and then tributes to Nerano, Calabria and classic stuffed pizzas like that with salami or ham. The dough is made from rice flour, the preparation takes place in an open box with oven and dedicated spaces, to avoid any type of contamination.

And here is his recipe, to make it at home.

Ingredients for 4 round pizzas

1 kg of gluten-free rice flour
15 g of salt
850 g of water
3 g of yeast

As a topping
San Marzano peeled tomatoes
Fior di latte from Agerola
Grana Padano grated at the moment
Neapolitan curly basil
Extra virgin olive oil

Method

Pour the flour into the mixer, add the water, yeast and finally the salt. Let it work for at least 8 minutes.
Form 270 g loaves and, after having sealed them tightly, place them in the fridge for 24 hours.
After 24 hours, take and roll out each loaf, flour the kitchen surface with the rice flour. Roll out each pizza leaving the thicker edge for a diameter of about 30 cm.

Seasoning and cooking
Dress with San Marzano tomatoes and bake for 10 minutes in a hot oven at maximum power on a baking sheet of refractory stone or directly on the baking sheet. Remove the pizza and toss with the Agerola mozzarella cut into strips, grated Parmesan cheese, the Neapolitan curly basil leaves and a drizzle of extra virgin olive oil. Bake for another 10-15 minutes.

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the pizza with the super cornice is (also) gluten-free – Italian Cuisine

The pizza of the Best Pizzaiolo in Naples according to the newspaper "Il Mattino": a contemporary pizza that does not forget the Neapolitan tradition, even gluten-free. Try it in Naples or Pozzuoli

Promenade of Pozzuoli, a step away from Naples, people in queue patiently waiting for their turn to arrive. From Diego Vitagliano he does not book as tradition dictates, but he does not expect much since his restaurant has 310 seats (250 under the Covid-19 regime) and therefore 700 seats a day "when Napoli does not play" turn serene.

There is the smell of sulfur in the air, the Campli Flegrei are just a few steps away, and once you leave the traffic on the coast road, you look out onto the terraces from which you can admire Capri, Capo Miseno and the Port of Baia in Bacoli. Even the former Sofer industrial area in reality, which as a whole gives a true insight into the reality of the place. You don't hear the waves, but the sound of the train that connects Naples to its outskirts.

Diego Vitagliano, the best according to "Il Mattino"

Diego Vitagliano, born in 1985 from Naples, is a name in the pizza scene. He started young as a pizza chef at the behest of his father, at the age of sixteen, because "it's the only job where you will always find work," he told him. Today it has two pizzerias, one in Naples and one in Pozzuoli, with the queue outside and has already collected numerous awards: 21st position 50 Top Pizza in 2019, pizza maker of the year for "Il Mattino" 2019, 3 pizzas for the " L'Espresso ”2019, 2 slices for the“ Gambero Rosso Pizzerie d'Italia Guide ”2019, Young Pizzaiolo of the Year for the“ Flavors of the Republic Guide ”2018, Top 30 2018 Dissapore.

Since 2013 he has undertaken research on dough, experimenting with the pizza "a canotto", the one with the high cornice, which takes up the pizza from Vomero about 50 years ago, but using different techniques for the preparation (such as those used for bread, indirect doughs with biga or poolish). At the time, all of this was considered a passing fashion destined to disappear in a short time. Today, however, we can say that that would have been the future of Neapolitan pizza.

Diego Vitagliano's pizza is good, light and highly digestible, soft with a little crunchiness, made with an indirect dough with a preference of organic type 1, 36-hour leavening, high hydration and a very low amount of salt. But Diego also dedicates particular attention to gluten free pizza with an entirely gluten-free menu with 11 pizzas and 2 appetizers; processed and cooked in an exposed box with oven and dedicated spaces, to avoid any type of contamination.

Homage to the marinara and pizza with meat sauce

The menu is based on tradition: marinara, margherita, montanara and oven-baked calzone are always present. From these historic pizzas come the revisited ones, such as margherinara or ragù. "I make my pizzas based on my memories, because I was lucky enough to grow up with a grandmother who knew how to cook very well, the recipes of the Neapolitan tradition are all present on the menu, revisited on pizza, such as: ragù, Genoese , sautéed meat, in spring the pasta and peas revisited on pizza and much more . And then the fried, crispy and in generous portions, some are traditional Neapolitan, such as the potato crocchè and the bucatini frittatina (also in the seasonal version of Nerano, with zucchini), others are inspired by the best recipes of Italy, such as the arancino. In combination, they offer you a gin and tonic, and it really suits us.

Obviously, all the products and ingredients are chosen with the utmost care, for a story of the Campania region: fresh meats from the Phlegraean Fields, cold cuts from the Bettella farm, fresh cheeses and dairy products from Campania. The only exceptions are: oil, which is the Apulian extra virgin olive oil from Frantoio Muraglia, and flour, from Molino Grassi in Parma (type 1 bio). The whole line of tomatoes, pesto and dried fruit are under the 10Pizzeria brand and come from Terramagna Lab, a project of small Campania producers.

Wine list and gin and tonics

Since December 2019, an important wine list has been added to the classic beers and cokes, with bottles that come mainly from the Campania region, such as Selva Lacandona, a Falanghina produced from the territories confiscated from the Camorra, Gragnano Otto Uve by Salvatore Martusciello, or the wines of Cavalier Pepe estate like Irpinia Rosato. Space also for Franciacortas and Champagne. There is a sommelier in each location. And for the same beers, a large selection from Campania, in particular Kbirr.

Popular prices

Reasonable prices, because even if researched and with top quality ingredients, pizza remains a popular food: antipastini from 1.50 €, Marinara from 6 to 8 € in different versions, creative pizzas that do not exceed 10 €, including creations such as Baccarina with yellow peppers cream, Agerola mozzarella, black olive powder, orange scent, cod in cooking oil and Neapolitan curly basil. Gluten-free pizzas from € 10 and in many versions, including stuffed ones.

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Pizza with stuffed cornice – Italian Cuisine

First prepare the pizza dough: place the flour in a bowl, add the yeast and start to melt it adding the slightly warm water.
Begin to incorporate the flour, then add salt and oil.

Continue to work for at least 15 minutes, until you get an elastic, smooth and homogeneous dough.

Divide the dough into 4 equal parts, arrange them on a lightly floured surface and leave to rise for at least 2 hours in an enclosed place protected from currents.

Prepare the filling for the cornice by working the ricotta with pepper and pecorino.

Once the dough is leavened, take the dough again, deflate it with the floured dough and roll it out to form a pizza base a little larger than normal.

Arrange the filling along the edges of the pizza dough circle (if it is more convenient you can use a pastry bag), then fold the dough over the filling to create the stuffed cornice. Seal well.
Then proceed with the normal pizza filling, in this case I put the tomatoes and seasoned with a little salt and oil.

Bake in a convection oven preheated to 250 ° C for about 15 minutes, then resume the pizza, add the mozzarella and cook for another 5 minutes.

Your pizza with stuffed cornice is ready: decorate with raw basil and serve immediately.

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