Posted on Tuesday, October 13, 2020 by Alan Pizzaiolo Tribe — No comments
Reading this article by Ciro Sasso has given me the motivation to finally write this article about tradition and innovation in the pizza world How do we respect tradition while moving on with the times? And as Ciro says "Is it really tradition that we follow? At the beginning of the 20th Century Neapolitan pizza was made with unidentified flours, tap water, salt and a starter called "criscito". ...