RETURN TO THE ORIGINS FOR GIANFRANCO IERVOLINO
by
Daniela Marfisa
·
15 September 2014
An update on the world of pizza bell.
One of his main characters of greater prestige, Gianfranco Iervolino, awarded in 2014 the highest award and the special prize "Pizza of the Year" by the guide "of Italian Pizzerias" Gambero Rosso Pizza Napoletana in the category for its "Cream of cauliflower" (pizza with prawns, cauliflower cream, lard and lemon peel sfusato Amalfi), by the 10 September is back in the room where he worked for seven years, Palazzo Vialdo - Vialdo Cafè Tower of Greek, operating as a pub, grill, pizzeria, pastry and ice cream.
Iervolino falls in the elegant structure of the family torrese
Di Prisco – which this year celebrates the tenth anniversary of activity – finding a laboratory that had helped to set up (with wood stove of master craftsmen Agliarulo) and one experienced staff, which is part of the pizza maker Dean
Vincenzo Barone.
Demanding in terms of raw materials, prefer to use stone ground flour for dough and durum wheat to the work plan, which gives the pizzas a particular texture.
Gianfranco Iervolino
Another of his "trademark" is a light pesto, sometimes used in place of the basil leaves.
The great attention and research on rising and maturation meant that Iervolino has also become lecturer in courses for pizza at prestigious schools and at the University of Gastronomic Sciences.
But the great desire to do and to experience this chef pizza maker could soon lead at new challenges: should take advantage of his stay torrese, before you fly away 😉
Stuffed with escarole, Olive down, capers and anchovies
Palazzo Vialdo - Vialdo Cafè
Via Nazionale, 981 - Tower of Greek, Naples
such. 081/8471624
www.palazzovialdo.it
Aggiornamento: La collaborazione tra Gianfranco Iervolino e Palazzo Vialdo si è interrotta a marzo 2016.
Tags: Common VesuviansGianfranco IervolinoPizzaProvincia di Napoli
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