Luca Bellandi
Luca grew up under the pergola, stealing olives off the antipasti plates. At nineteen he left for Naples, spent four years at a pizzeria in the Sanità, and came home with burns on both forearms and very strong opinions about flour.
He has run the oven since 2012. He still uses his grandmother's ladle for the sauce.
“The oven tells you everything. If you stop listening for a minute, it burns your pizza to teach you a lesson.”
Four steps, two days, and a lot of aspettare (waiting)
- 01 · IMPASTARE · MIX
Cold well water, tipo 00, a little lievito madre. The salt goes in last, never touching the yeast.
- 02 · RIPOSARE · REST 48 HRS
Two days in the cellar at 4°C. The yeast works slowly and the flavour gets deeper every hour.
- 03 · STENDERE · STRETCH
By hand, never a rolling pin. Push the air to the edge so the cornicione puffs up in the fire.
- 04 · CUOCERE · BAKE 90 SECONDS
450°C, olive and oak wood. Turn it once, twice, then out before you've counted to a hundred.
Diavola, with a glass of Riserva
“The chilli honey and the old Sangiovese argue a bit, then make friends. Like my family.”