La Tomatica in Commedia
Via San Pietro 16, Mongardino
The “agripizzeria” La Tomatica in Commedia opened its doors in the small town of Mongardino in the Piedmontese province of Asti in 2017. Though the number of covers is small, Edoardo, Eleonora and Sabrina offer a wide variety of pizzas. They use the ultimate symbol of Italian food as a vehicle for expressing their love for their work and a close link with the local area, which they want to promote to a wider public. They produce many of their ingredients themselves using organic methods, and ensure that everything they serve is fresh and genuine.
The pizza I have called I dui Puvrun (Two Peppers in Piedmontese dialect), is composed as follows:
For the pizza dough
800 g stone-ground organic soft wheat flour
200 g High Langa organic einkorn flour
700 g water, at room temperature
50 g sourdough starter, refreshed
25 g Cervia sea salt, “Riserva Camillone” (Slow Food Presidium)
Dissolve the sourdough starter in a bowl with water and add the first part of the flour. Knead by hand to a smooth dough, oxygenating it and being careful to avoid creating lumps. Add flour slowly, letting it absorb the water thoroughly before adding more. When dough starts to firm up, add salt and continue needing for a total of 20 minutes, continuing to add flout a little at a time. When it is almost entirely compact, transfer to a work surface and continue to knead with the palms of the hands until smooth and even. Leave to rest for 15 minutes, covered with a clean damp kitchen cloth. Fold dough twice and leave to rest in a bread chest or bowl for 18 hours, covered with cling film at room temperature (about 22°C). Now cut dough into balls weighing about 260 grams each and leave to rest for another 10-12 hours.
For the topping
2 Quadrato d’Asti peppers (one red and one yellow)
1 tsp apple vinegar
2 Capriglio peppers (one red and one yellow) (Slow Food Presidium)
2 small cups Harenna forest wild coffee reduction (Ethiopia, Slow Food Presidium)
100 g Bra sausage (Ark of Taste)
100 g craft stracciatella cheese
4 or 5 violet basil leaves
Lucinasco Taggiasca extra virgin olive oil
Bake Quadrato d’Asti peppers in a static oven at a temperature of 200°C until soft. Remove and leave to cool in a sealed paper bag.
Skin peppers and remove seeds. Transfer to a bowl with 1 teaspoonful of apple vinegar and a pinch of salt. Blend in a hand mixer to a smooth, even cream.
Julienne Capriglio peppers and transfer to a well-greased skillet. Cook over a low heat for a few minutes, season with salt and cover with a lid. After 5 minutes, add 2 or 3 tablespoons of cane sugar, replace lid and caramelize for about 15 minutes (the last few with lid off) and leave to cool.
Make a pot of Harenna wild coffee, pour into a pan and add 1 tablespoon of sugar. Reduce to a creamy consistency over a low heat: this should take about 15 minutes. Leave coffee reduction to cool, then spoon into a sac a pochè.
Skin Bra sausage, to be used on the pizza raw.
Take a ball of dough, roll out on a floured work top, shifting the air from the center outwards to form the so-called cornicione, or crust.
Spread 2 or 3 tablespoons of pepper cream over each pizza dough disk and bake in a wood or electric oven, preheated to a temperature of 450°C for about 90 seconds.
Take out of the oven and top with stracciatella, caramelized Capriglio peppers, and pieces of raw Bra sausage. Using a spiral motion and starting from the center of each pizza, sprinkle with coffee reduction. Garnish with a few violet basil leaves and drizzle with extra virgin olive oil.