Pizzeria Al Cavallino
Viale XXIV May 18, Gorizia
In 2009, Caterina Alberoni decided to continue in her grandfather’s footsteps, opening the pizzeria Al Cavallino. Her aim is to bring authentic Neapolitan pizza to Gorizia, using ingredients sourced from a careful selection of the best producers from around Campania. As well as the classic pizzas of Neapolitan tradition, the menu also features innovation, with flours milled from ancient grains and Slow Food Presidia products.
In this recipe, I have conserved the tradition of the pizza napoletana and the imaginative combinations of ingredients that have made our pizzeria famous among clients all over the region. The ingredients used are part of the local tradition and reflect the Friuli-Venezia Giulia region’s diverse cultures and local areas: Trieste and the Carso with the Tabor, Friulin with the Cinquantino corn and heirloom grains, Gorizia with the Rosa di Gorizia radicchio.
For the dough
40 g sourdough starter
80 cl water
160 g Grani antichi Fvg heirloom grain flour
10 g bitter cocoa
4 g salt
For the topping
Cooked-in-a jar Rosa di Gorizia radicchio (Slow Food Presidium) (may be used fresh but currently out of season)
Tabor cheese, aged 3 months and 12 months (Ark of Taste)
Cinquantino corn (Slow Food Presidium), toasted in olive oil
Agerola cow’s milk mozzarella (Ark of Taste)
Bronte pistachios (Slow Food Presidium), crushed
90% dark chocolate chips
To prepare the pizza dough, put starter in water and gradually pour in flour, followed by salt. After about 4 hours, when it has risen, add cocoa together with a few drops of water to better amalgamate the dough. Shape into a ball and leave to rest for 30 minutes.
Roll out dough and add Rosa di Gorizia radicchio, Tabor aged 3 months, sliced, and Agerola mozzarella.
Bake in a wood oven at a temperature of about 450°C. When you remove the pizza from the oven, top with crushed pistachios, Cinquantino corn, slivers of Tabor cheese aged 12 months and a few dark chocolate chips.
