FEDERICO GUARDASCIONE CAFÉ BISTROT TAKE-AWAY
Federico Guardascione does an encore in Naples: after the Pizzeria Federico Guardascione – Il colmo del pizzaiolo inaugurated in Vomero in 2021, the bistro has also arrived a few steps away.
Federico Guardascione Bistrot, the outside
FEDERICO GUARDASCIONE, HISTORY
Flegrean pizza chef-fisherman born into a family of restaurateurs, Federico Guardascione opened Il colmo del pizzaiolo in Monte di Procida in 2015.
The name of the place is explained by the famous joke ‹‹The limit for a pizza chef is to have a wife called Margherita››, and in fact it is exactly like that: Mrs. Margherita Carannante is the other half of the project, the one who supports her husband in the business by taking care of the pastry section.
After the closure of the Phlegraean premises in 2020, the following year Guardascione and his wife landed in the Vomero district of Naples, with a pizzeria from 140 covered.
The proposal includes round pizzas prepared with stone-ground flour, with high hydration and very long leavening, for a soft disc, very alveolated and particularly digestible, from the high cornice.
Another strong point are the gluten-free pizzas; a real test for leaveners, which requires very careful preparation for an optimal result. Thanks to his constant research and experimentation work, Federico has become an important exponent in the gluten free panorama.
During the pandemic Federico started offering the traditional one pizza in rutiello, initially to facilitate removal as it is thicker and more resistant. It is a pizza cooked in a round pan (the "rutiello", appunto), whose cooking takes a very long time (circa 8 minuti) it is finished with a cover to create a "steam effect" which leaves the interior soft.
Given the success achieved in the pizzeria, Federico had the idea of dedicating a special place to pizza in Rutiello, which also includes two other preparations: pizza on a pan and pizza on a shovel.
Federico Guardascione with the rutiello pizza
FEDERICO GUARDASCIONE BISTROT
Federico Guardascione Bistrot is the new format that combines the café, hot dishes and pan pizza for lunch, and the three formats of pizza in pala, on a baking tray and a rutiello from late afternoon onwards.
Guardascione creates different doughs for each type, with different flours and mills based on needs.
For the press presentation evening, recipes were prepared and developed with the chef Angelo Carannante del ristorante Snail di Bacoli (Naples), insignito di una stella Michelin.
Federico Guardascione and Angelo Carannante
In apertura, Potato croquettes with creamed and fried artichokes.
Potato croquettes with creamed and fried artichokes
For the round pizza with gluten-free flours Guardascione uses a blend of two types of flour, which do not contain wheat starch (so they are safer for intolerant people), one of which is semi-integrated (where the darker color comes from).
My Marinara: Corbarino tomato, semidry yellow and red tomatoes, origano di montagna, wild garlic pesto and extra virgin olive oil.
Gluten-free round pizza My Marinara: Corbarino tomato, semidry yellow and red tomatoes, origano di montagna, wild garlic pesto and extra virgin olive oil
The pizza in Rutiello (dough with standard flour 1) BrocCOLLINA is dedicated to the hilly neighborhood of Vomero, historically known for having been a very fertile agricultural land that dedicated a lot of space to broccoli. The ingredients are smoked provola, broccoli in two consistencies, salsiccia, papaccella, Neapolitan tarallo and extra virgin olive oil.
Rutiello pizza (dough with standard flour 1) BrocCOLLINA: Smoked provola, broccoli in two consistencies, salsiccia, papaccella, Neapolitan tarallo and extra virgin olive oil
For pan pizza (dough with standard flour 2) Luciana's Diavola was made with an octopus salami that is bagged like pork salami, left hanging to mature. Ingredienti: Luciana style spicy tomato sauce with octopus salami and extra virgin olive oil.
Pizza in teglia (dough with standard flour 2) That devil Luciana: Luciana style spicy tomato sauce with octopus salami and extra virgin olive oil
Pizza on the shovel (dough with multigrain flour) ScapRICCIAtella is the one with the most delicate flavour, which combines the bitterness of raw escarole, the flavor of anchovies, the earthiness of the truffle. Ingredienti: Fior di latte di Agerola, raw curly escarole, acciughe, stracciatella di bufala, black truffle and extra virgin olive oil.
Pizza in pala (dough with multigrain flour) ScapRICCIAtella
Pizza in pala (dough with multigrain flour) ScapRICCIAtella: Fior di latte di Agerola, raw curly escarole, acciughe, stracciatella di bufala, black truffle and extra virgin olive oil
Bistro Desserts, like the ones at the pizzeria, They are edited by Margherita Carannante, trained at well-known pastry schools; today it has its own brand, Margò's desserts.
Some of his creations are exclusive to Federico Guardascione's premises, others are present in various places in the Neapolitan area (e non solo).
Margò's desserts: Lemon semifreddo, mandarin cheesecake, orange and chocolate cake
The winery chosen for the pairings is also Flegrean, Salvatore Martusciello Wines, although the wines come from various areas of the region. All traditional wines, for “heartfelt” pairings from a historical point of view. Wines paired with pizzas: Thirty pegs, Asprinio d'Aversa doc Brut from vineyards in Alberata; Seven volcanoes. Piedirosso dei Campi Flegrei doc 2022; Ottouve, Gragnano of the Sorrento Peninsula doc 2022.
Salvatore Martusciello Wines
The pizzas created in collaboration with chef Angelo Carannante will remain on the menu throughout the winter season.
Federico Guardascione and Angelo Carannante
In spring Federico Guardascione will inaugurate his third restaurant in the city, in the village of Santa Lucia, to rediscover the sea and offer pizzas with fish ingredients.
The opening of a place completely dedicated to take-away pizzas is also planned in Via Santa Maria della Libera.
Federico Guardascione Bistrot
Via Francesco Cilea, 151 - Naples
such. 081/5959711
https://pizzeriaguardascione.it/menu-bistrot/
www.facebook.com/federicoguardascionepizzeria
Pizzeria Federico Guardascione – Il colmo del pizzaiolo
Via Santa Maria della Libera, 12 - Naples
https://pizzeriaguardascione.it/pizzeria/
www.facebook.com/federicoguardascioneilcolmodelpizzaiolo
