Very experienced in making dough, yeast and particular kind of flours, three pizza makers, a great place with a breathtaking view, an expert chef in the kitchen, a lot of professionalism and product of excellence higly selected by Giuseppe Acciaio at Gma Import Specialities. These are the main features of the pizzeria “Villa Giovanna” which is located in via Valle delle Delizie, on the Monte Somma, in Ottaviano.
The patron Francesco Formisano took over the company in 2011 and he decided to set up a pizzeria gourmet in 2013 togheter with the food technologist Salvatore Kosta, a very experienced man in making dough and culture yeast who has become a “doctor pizza”.
“Special flours need a special leavening to make a more digestible pizza” , Kosta says. He go in the afternoon to his “lab to play” with culture yeast and brewer’s yeast, he pick the best flour for the best dough which needs to sit for 48 hours in the fridge”. A basic step to let the three pizza maker have the best dough for their pizza gourmet. Francesco Sorrentino, Salvatore Balzano and Alessandro Falanga have to roll the dough before fill and bake. In the kitchen, the “head” is the chef Attilio Di Cristo.
Kosta uses Petra flour for his pizza gourmet, he make three different type of dough: the first made up of the culture yeast, the second with a type of pre-fermentation called “Biga” and the third with the brewer’s yeast. In any case the result is excellent. And pizza becomes a very precious meal thanks to the high quality ingredients: buffalo mozzarella, capers from Salina, extra vergin olive oil “Pregio” and other particular ingredients such as chickpea cream and codfish. During the last “tasting event” on thursday, the beer-sommelier Gilberto Acciaio matched beers to pizza so enhancing flavours.
Via Valle delle Delizie, fine strada panoramica 259
Monte Somma – Ottaviano (NA)