PIZZA A VICO 2019
Dal 7 al 9 April was held the fourth edition of Pizza a Vico, three days dedicated to the local pizza and local specialties organized by the city of Vico Equense in collaborazione con l’Pizza Makers Association Vicani.
Twenty-six pizzerias located along different routes designed to allow visitors to stroll through the villages; every pizzeria presented to the public their Margherita and one or more specialty pizzas designed to bring out the raw materials characteristics of the area.
The pizza vicana, better known as pizza a metro, It was conceived and patented by Luigi Dell'Amura (detto Gigino) in the 60s; It gave its name to its famous local Vicano Pizza a metro and then it spreads rapidly throughout the Sorrento Coast and in the neighboring areas of the Lattari.
It differs significantly from the true Neapolitan pizza in various aspects, the most instantly recognizable of which is precisely the format: It is stretched in ovals 30 centimeters in width and one meter in length, with a thickness greater than the pizza of Naples.
Other factors that differs from the Neapolitan are the order of the ingredients places on pizza, in this case with the mozzarella in first place followed by the rest of the sauce; the size of the oven; cooking times more prolonged due to the increased size of the pizza; infine the temperature of the oven, that for the pizza by the meter is between 350 ° and 400 ° C, while for baking Neapolitan pizza is around 450 ° C.
The dressing is usually very rich, supported consisting dall'impasto, and in the years pizza makers have indulged in offering very exciting flavors advantage of the variety of ingredients available: the fact vicana pizza offers the opportunity to assume daring condiments that of a Neapolitan pizza will probably be excessive or simply imbalanced.
My favorite among the pizza tasted I welcome because it reflects well this principle, and pizza Beautiful Faito proposed by Casale del Golfo: with a wild boar sauce seasoning, truffle oil and mozzarella, generously enriched by red wine and herbs, pizza certainly benefits from a more consistent dough to bite for a pleasant and balanced overall rustic effect.
The pizzerias that have competed in the 2019 sono: Al Buco, Al Solito Posto, Cerasè, Covo Gourmet, Heart Pizza, by Cardone, by Franco, by Gighetto, by John, Frate Cosimo, Casale del Golfo, the little horse (Gluten free), the Piazzetta, the corner, the Island, But goodness, Taste Moments, Hit and Run, Oasis Saltimbocca, Pizza a Metro, Pizza Taxi, flavors, My land, Tigabelas, Titos and Torre Ferano.
The profits of the event will be donated to beneficial purposes and for the development of tourism services and promotion of the area.
https://www.comunevicoequense.it/