|Silvestro and Customers|
The name “Sud Italia” reflects Silvestro’s origins. He is from the region of Abruzzo but his origins are from Sant’Antimo, a village close to Naples. He uses only fresh buffalo mozzarella Alburna, which is delivered twice a week from Salerno and authentic Parmesan cheese aged for 24 months. The dough is made using 00 Napoletana and whole-wheat flour, which, along the 24 to 48 hours dough raising, makes it very digestible. After that the panetti (i.e. dough balls) are done, the pizzaiolo makes the ‘disco di pasta’ (i.e. pizza base) that is prepared by hand making a movement from the centre to the periphery in such a way that a thick ‘cornicione’ (i.e. crust) is made. Then the toppings are added.
|Pizzaiolo’s Hand Movements|
The menu changes around every two months. The most representative pizza is “Sud Italia”, made with buffalo mozzarella, cherry tomato, basil, parmesan and rocket. It was presented and well received at the London Pizza Festival (a post about it is coming up soon). Other must-try pizzas are the classic Margherita and pizza with nduja, a spicy and spreadable pork sausage from Calabria.