Pizza con Broccoletti, Burrata e Acciughe

Forty-eight hours of leavening give the dough aroma, a light chew and a crisp edge. Broccoletti brings a pleasantly bitter green note, burrata softens it with cool milky richness, and Mediterranean anchovies add concentrated salinity and umami. Each ingredient has a distinct voice, yet the contrasts meet naturally on the warm crust.

The character of the pizza also comes from time and practiced hands. UNESCO describes the art of the Neapolitan pizzaiuolo as knowledge passed through gesture, observation and work around the oven. That living tradition explains why fermentation and balance matter as much as toppings: a few bold flavors can feel complete when the dough beneath them has been given time to develop.