Ingredienti e farcitura della pizza margherita – Enzo Cacialli
Hi, I’m Enzo Cacialli. Today we are at my pizzeria in Naples, Corso Secondigliano 248. This is my daughter Martina, who has always wanted to be a baker. Today she’s going to help me out. These are the ingredients for the Pizza Margherita: Purée of San Marzano DOP tomatoes, Agerola’s Fiordilatte cheese, Pecorino, Parmesan, and fresh basil. As an alternative to the purée of San Marzano tomatoes, you can also use the Datterino kind. And finally, 100% Italian extra virgin olive oil. Let’s start! I’m making a traditional Pizza Margherita now. A layer of cheese should cover the basil, so it doesn’t burn. Add some more basil leaves to enhance the basil’s flavour. Here’s Enzo Cacialli’s classical Pizza Margherita! For the next pizza, take some Datterino tomatoes. Cut them ‘a seghetto’, more exactly into 6 parts. It’s better to use a knife than a tomato peeler. Then, cut the basil leaves ‘a seghetto’ as well. Datterino tomatoes are very good, very special. This is a Pizza Margherita with Datterino tomato pieces, and we are the Cacialli family!