POLICHETTI'S PIZZA
In the hamlet Farmhouses del comune di Roccapiemonte, in the Agro Nocerino Sarnese, a pizzeria that sees two generations working side by side: Polichetti's Pizza.
HISTORY
An evolving place, that of Polichetti family, born as a bar-ice cream shop, and gradually transformed into a real pizzeria.
This is where the young Antonio Polichetti he began to support his father Raffaele since school.
Classe 1995, Antonio attended the Gambero Rosso cooking school in 2014, but the passion for pizza has taken over, and led him to take over from dad at the counter in 2016.
Nowadays, the entire Polichetti family – including Antonio's mother and girlfriend – she is involved in various capacities in the management of the place.
The scion of the house has continued to form over the years, specializing more and more in the art of dough and fermentation, at the same time carrying out increasingly accurate research on ingredients.
THE LOCAL
The square meters of the room are not many, but the environment is enlivened by the walls full of colors and vintage advertising posters.
When time permits, seating increases thanks to the external veranda.
The ovens used are electric ("the future", according to Anthony) e a gas.
Given the size of the room, dogs are not allowed at the moment.
THE PROPOSAL
What is Polichetti's pizza like?? Very long leavenings (72 ore, con lievito madre) and very high hydration for the dough, different varieties of flour and quality ingredients.
Four types of pizza available: the traditional Rotunda, in the Wheel, in Shovel and Three Firings (steamed, fried and baked).
The training as a cook and the comparisons over the years with various great chefs have meant that the pizza can be defined as "cooked", i.e. with gastronomic preparations affixed to the disc when it comes out of the oven.
The Vegetable section called “Verde Polichetti” has just entered the menu; in this green card with extensive use of garden products, Antonio indica anche il tipo di impasto più indicato per ogni tipo di topping.
THE TASTING
Siamo stati invitati dalla giornalista Laura Gambacorta alla presentazione rivolta alla stampa del nuovo menu.
Il percorso di assaggi è iniziato con la frittura.
La Polpetta di Mallone ingloba una ricetta tipica dell’alta Valle dell’Irno e dell’Agro Nocerino Sarnese, il Mallone appunto, a base di patate lesse, broccoli saltati e pane di grane duro al finocchietto.
Un fritto rustico, of territory.
Dalla sezione del menu Le Classiche, la Margherita Lavorata (pizza napoletana): Pomodoro San Marzano, mozzarella di bufala, Parmigiano Reggiano 30 mesi, fresh basil and DOP extra virgin olive oil.
In this case, the queen of pizzas takes its name from the excellent tomato from Giovanni Montoro's organic farm "Terre Lavorate" in Sarno, brother of Lorenzo and Dario of “MontoroErbe” (ne abbiamo parlato qui https://allassaggio.it/montoroerbe-i-prodotti-dellorto-di-masseria-pigliuocco/).
Classic flavors and aromas, but with a more studied technique and selected ingredients.
From the Polichetti Green menu section, Buffalo red (pizza in 3 firings): Provola, seared bluefin tuna, buffalo sour sauce, roasted green broccoli and umami vinaigrette.
Again from the Green menu, Transhumance (pizza in pala): Seared nettle and chicory from “MontoroErbe”, Goat cheese rind fondue “Aurora” Dairy, flakes of sweet pecorino cheese from the Lattari Mountains, Provola cheese and goat robiola powder.
Again from the Green menu, Aroma (pizza in the wheel): Provola, stewed Montoro copper onion, roasted cauliflower, buffalo blue fondue and coffee powder.
From the Details section of the menu, Tanned (pizza napoletana): Provola, cheek of Casertana breed black pig, dried San Gerardo tomatoes, Roman tanned "Le Campestre", fresh basil and DOP extra virgin olive oil.
In this case there is an incursion into the Caserta area with the cured meat and explosive tanned cheese of the Lombardi family (which we personally would have preferred to balance with confit or semi dry cherry tomatoes).
Excellent conclusion in sweetness, with fried Graffetta and Colomba in three versions: Apricot Pellecchiella del Vesuvio, Chocolate and Citrus.
Antonio Polichetti also shows an excellent hand with the great leavened products of the holidays, which have nothing to envy to those of pastry.
A round of applause for this young craftsman's desire to study and experiment, as well as the choice of suppliers (the Montoro brothers, the Lombardi family, the cheesemaker Paolo Amato are attentive and reliable producers).
Polichetti's Pizza
via Calvanese, 92 – Casali of Roccapiemonte, Salerno
such. 081/3231035
www.lapizzadipolichetti.it
Open only in the evening from Tuesday to Sunday.
Closed on Monday.