Tomorrow, at 7.00 pm, at the Terrazza Ferrari, during the Napoli Pizza Village, Peppe Cannistrà will talk about his pizza, the one that is prepared, from October onwards at I Banchi. An opportunity to talk about ancient Sicilian grains (Biancolilla, Rossello, Tumilia, Majorca, Perciasacchi, Margherito) and their use for pizza, naturally, using only sourdough which, in I Banchi’s case, has hundred-year-old ancestors.
«Usually the pizzas are mixed with type 2 semi-refined flours, stone-pressed or with light cylinders – explains Peppe Cannistrà – where there is an important percentage of bran and fine bran. We also make them with the ancient grains even if the dough is less honeycombed.
«In my double role as a baker and cook, the quality of a pizza is equally divided between the quality of leavened dough and seasoning. We use only great ingredients from the Sallemi oil to the Favola mortadella, to the Bazza salamis, from the Capitelli ham to the fresh vegetables from Villa Melina».
A practical mind