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The margherotta is a playful twist on the common margherita, made with San Marzano tomatoes and Agerola fior di latte, 2 components emblematic of Campania. In real pizza Cilentana design, the pie is topped with shredded goat cacioricotta (a cheese produced in Cilento) and finished with 'nduja di Spilinga, a hot spreadable pork salami common of Calabria that adds a dandy red-hot kick.

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Here, pizzaiolo Franco Pepe began a transformation, reviving indigenous local grains in addition to working carefully with little producers to source ideal ingredients. In doing so, Pepe helped restore a sleepy town that had no option but to open its doors to pizza pilgrims who traveled from everywhere to sample his prestigious pies.

Zee's Pizzeria getting ready to fire up its ovens in the Milan neighborhood  - Uptown Messenger

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When culinary juggernaut Identit Golose opened Identit Golose Milano, a worldwide gastronomic center, in October 2018, founder Paolo Marchi hired Franco Pepe to offer pizza at lunch, and the margherita sbagliata is among them.  Look At This Piece  advised resident pizzaiolo Gabriele Tangari and his team on how to prepare the pies.

" The Milanese have actually never ever loved pizza. It was too easy to make and it had really simple origins. The Milanese love quality and development, and likewise wealth, so around the time Pepe transformed the most timeless of pizzas, pizza had started to make its method into the hearts of the Milanese.

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On the menu at both places, the Neapolitan-style pizzas are all numbered, not called: one to four are evergreen while seasonal and vegan specials are frequently rotated in, amounting to seven or 8 options on any provided day. Pizza # 2 is a margherita with buffalo mozzarella and dynamic Piennolo tomatoes, all atop a soft, yet sturdy crust that went through a 48-hour leavening process.

Although it's been said to have actually already found its way into the hands and hearts of Neapolitans in the early 19th century, fried pizza catapulted into the spotlight after World War II as the financially attempting times rendered traditional pizza too pricey. So, rather, Neapolitan pizzaioli and their spouses required to the streets to fry up some dough.