the-memory-santorini

Hello everyone, here we are again with our column “Leonardo's Recipes” from the pizzeria Mamma mia in Novellara. Today we talk about our “Ricordo Santorini”. 

Yes, exactly because, as I always say, at the base of each of my pizzas, there are memories. Travels, intimate and family moments experienced as a child and as a young man that I jealously guard and that are a source of daily inspiration.

We are in Ammudi, exactly at the foot of Oia, on the island of Santorini in Greece. It's mid-September. The wind is blowing strong and the thermometer reads 32 degrees. The bay is distinguished by the unusual beauty that characterizes this island in general. The sea is clean, crystal clear, to the point of being able to see the seabed, characterized by large stone slabs formed by the incandescent lava of the Santorini volcano. There are numerous local fishermen's boats moored. Everything is enveloped by this rust-red cliff that plunges into the blue sea. It's easy to enter, there are no interruptions. People are not afraid to come here with children, despite having to climb a steep staircase of 214 steps (I counted them personally) on foot or on specially trained donkeys (I do not agree with this choice). 

The thing that strikes you most about this bay is certainly the octopuses hanging like clothes in the sun and salt air. This ancient custom ensures that the octopus is naturally dried by the sea air and sunlight. Unique conditions that make this raw material exceptional to the palate. It is served grilled, cut into half-centimeter slices seasoned with local vinegar, parsley, and a basil reduction. I won't tell you how crunchy and flavorful it is! And it is precisely from this memory that this pizza is born!

Here are the ingredients:

50 gr of octopus cooked at low temperature

fresh basil pesto reduction to taste 

100 gr of Apulian fior di latte

1 Neapolitan tarallo 

80 gr of Pizzutello confit tomatoes 

120 gr of Apulian BURRATA

procedure: the octopus is cooked at low temperature vacuum-sealed and osmotized with Modena IGP balsamic vinegar. 

Subsequently, it is grilled to give it crunchiness. At the base of the pizza, we put Apulian fior di latte, confit tomatoes, and the tentacle of our previously cooked octopus. We place the BURRATA in the center and crumble the Neapolitan tarallo. We add the basil reduction and garnish everything with fresh basil and a spray of Sardinian sea water. 

All to recreate that lunch by the sea imprinted in my mind! Certainly one of my favorite pizzas!