Su First&Food, the FIRSTonline magazine dedicated to the world of food, the Neapolitan spirit returns. This week's chef is the Neapolitan pizza maker Salvatore Salvo, who together with his brother Francesco manages in San Giorgio a Cremano what is considered a temple of excellence of the UNESCO heritage dish. “The story of my family is the story of three generations of pizza makers. Our story was born from below (the "vascio" small house with one or two rooms, located on the ground floor, with direct access to the street, where the people of the alleys, the less well-off, lived for centuries, ed) where my father was born, and where my grandmother sold on the street on Sundays the pizzas “today a uotto” those that were eaten right away – those were hard times – and paid for after eight days, the time to scrape together some money”, reveals the 1,95 meter tall master pizza maker.
First&Food also offers an easy recipe, also by Salvatore Salvo, for those who want to make pizza at home: maybe not perfectly, but in an absolutely acceptable way. What you need: 1 liter of tap water and absolutely no oil.
