Author Pizza
From 7th December 2023. every Thursday the Pizza chef Simone Taglienti offers to you the Author Pizza Night”.
Every Thursday, a very unique event.
AUTHOR PIZZA
Author Pizza is a “contemporary” pizza, with a “contemporary” dough made with a biga way: a 24 hours dough with beer at a monitored temperature and a maturation of the dough of additional 24 hours always at a monitored temperature.
The Author Pizza dough is made with flours by Clitunno Mill, of a national supply chain, specifically certified Emilian flours. The “biga” dough was born from a deep research that embraces tradition and innovation, with the aim to obtain a dough that could valorize better every shade of the toppings created and studied by Chef Simone Taglienti, in order to give to you a dough that could lend digestibility, meltness at the bite, fragrance, aromas and natural scents.
The “biga” dough has dried mother yeast, “pure gold” of kind 1, with wheat germs, integral rye mother yeast and rimacinated durum wheat bran; “pure gold” type “0”, stone-ground in purity, rich of fibers and, to end, high quality beer.
The distinctive trait of Author Pizza Nights is that every pizza, meticulously studied by Simone, is served with a dedicated Long Drink with the taste and the scent.
Luppolo and Farina has always amazed its customers, leaving from the trip through the five senses of its culinary experience, searched in the pizzas created by Simone Taglienti.
Also this time you won’t be disappointed. Reserve your tasting experience now with the Author Pizza every Thursday.
Extra Virgin Oil used: Biologic Ciera Monocultivar Selection - Hills’ Ciera Farm- The oil, green fruity, has an aromatic profile characterized by grass aromas, almond, apple and aromatic herbs.
UNCOOKED BUFALA
Plum Tomato from Agro Sarnese Nocerino DOP Sauce and Pacchetella of Cherry Tomato from Piennolo of Vesuvio DOP 6 Hours cooked (Consumed). After cooking: Buffalo Mozzarella from Campania, Pesto of Basil. Extra Virgin Oil used: Mono Cultivar Moraiolo Selection.
MATCH UNCOOKED BUFALA + GIN BASIL SMASH € 18,00
CHEESE ABSOLUTE
Fiordilatte Bocconcino from Naples, Steccata from Morolo. After cooking: Buffalo Mozzarella from Campania DOP, Blue from Picinisco, Pesto of Basil, Edible Flowers, Drops of Extra Virgin Oil aromatized with Basil, 30 months mountain Parmigiano Reggiano. Extra Virgin Oil used: Saint Anna a Blend of Olive Mill, Leccino, Moraiolo and Itrana.
