DIAMETER 3.0
Casoria, in the immediate suburbs of the city of Naples, it is certainly not known for its food offer, but for some years there has been an address that has been changing things: la pizzeria Diameter 3.0.
HISTORY
Everything comes from the passion of Antonio Tancredi, millennial not descended from any family of pizza chefs, but determined to make pizza his job.
Learn the trade from scratch by working at some pizzerias, then in 2018 (in partnership with two other family members) opens his own small restaurant in the populous town in the Neapolitan hinterland: Diameter 3.0, which will gradually grow bigger and evolve, up to the much more than generous current dimensions.
THE LOCAL
Dizzying numbers those of Diameter 3.0: 2 wood ovens, 110 posti a sedere, plus others 70 outside in the summer; 4 pizzaioli, 3 bakers, 3 cooks and 12 waiters to compose the team; 13 working shifts covered on 14 total weekly e 3000 pizzas baked every week.
These large numbers require millimeter organization in the kitchen, worthy of a seasoned football team!
The pizzeria also includes a more secluded Exclusive room, suitable for large groups or for those who want more tranquility, but also available for events, parties or business dinners.
Great attention is paid to the management of the room, an avant-garde trait given that it is usually a concern more typical of the restaurant than of the pizzeria.
Take away service is available, but it is not a fundamental element of the exercise.
THE PROPOSAL
The strong point of the proposal is the dough, made with a mix of three flours, leavened with preference.
The resulting pizza is very hydrated and very light.
Considerable research work has gone into the ingredients, all seasonal and from Campania, wines included.
In order to improve more and more and offer optimal combinations, the advice of the chef was requested Simone Profeta del ristorante La Locanda del Profeta di Napoli.
THE TASTING
We were able to try out some samples during the presentation of the new menu to the press organized by the gastronomic journalist Laura Gambacorta.
New entry in the menu of fried Provola fried in panko bread and fried Scagliozzi with taleggio fondue.
Sottobosco is perfect for vegetarians: Porcini mushrooms in double consistency with fior di latte from Agerola, buffalo blue cheese and baked chestnuts. Intense hints and woody aromas, from mushrooms to fruit passing through blue cheese.
Traditional ingredients for Margherita (which in its most ancient formulation involved the addition of grated cheese): Pomodoro San Marzano Dop, fior di latte di Agerola, Grana Padano 16 mesi, fresh basil and Torretta extra virgin olive oil.
However, the manufacture is entirely contemporary, with very high and honeycomb cornice.
Very sugary dessert Happy ending: Fried pizza dough balls with sweet cinnamon ricotta mousse, chopped Giffoni hazelnuts, flakes of dark chocolate and orange zest.
For greedy palates!
In abbinamento alle pizze, Fravort Italian craft beers: The blonde of the Brenta and the red of the Brenta.
The opening of a take-away place dedicated to pan pizza is expected soon, in the center of Casoria, from the name The Slice of Diameter 3.0; will propose high hydration pan pizza cooked in an electric oven.
But the project Dia 3.0 is constantly expanding, We will definitely hear more about it.
Diameter 3.0
Michelangelo cross, 9/11 – Casoria, Naples
such. 081/0143001
www.diametrotrepuntozero.com
Open every day for lunch and dinner.
Closed on Sunday for lunch.