Giuseppe Acciaio, patron of the GMA, helped Giancarlo Fernandino, Giulio Tasquir and Giuseppe Girone get better. Not only buffalo mozzarella, but other product of excellence from Campania to let the pizza maker Stefano make the best pizza.
Speck, Fior di Latte from Agerola and porcini mushrooms, or buffalo mozzarella and ricotta with squash blossoms, or even more delicious, fior di latte, tomatoes “San Marzano”, anchovies from Cetara and capers, or buffalo mozzarella, sun-dried tomatoes and capers. A very special mix of flavour combined with high quality cold cuts and a beer cellar(a hand-dug cave in tuff rock) with highly selected beers.
“We have been working on this sector for 10 years – Fernandino says – but thanks to Acciaio and GMA and their new format we aims to the excellence to let clients taste the best product at our restaurant with 500 seats on summer”. “Everything starts from the natural dough type – Girone, expert pizza maker and partner in Dodici, says – it needs a long leavening”. “We will count on the tuff cave for craft beers other than a lot of wines”. “A perfect mix – Giuseppe Acciaio says – lets Dodici became the perfect place where people can taste high quality product, pizza gourmet and fine craft beers”.
DODICI, LOCANDA DEL GUSTO
Via Cupa Scoppa 34 – Aversa
(Freeway exit from Naples, Aversa Melito)