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The Pizzeria " Da Michele" in Forcella is one of the oldest places in Naples; for about a century, only two types of pizzas are baked here, among the most "poor" and simple: the Margherita and the Marinara. The low hydration dough, the very high cooking temperatures, combined with the skill of master pizza makers, make pizza "Da Michele" perhaps the most "classic" among the Neapolitan pizza variations.
Alessandro Condurro and Emanuele Liguori accompany us to the discovery of their historical dough, translating it into a home-made key, but only for those who have a wood-burning oven!
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