Discover the Marinara, Marinara with escarole, Marinara with piennolo tomatoes, and Marinara with anchovies.
Flour, water, yeast, salt. Like bread! Nothing simpler. That’s how Pizza was born. It was the street food awaited by the tailors, says Serao, at the door of the house throughout 19th century: the women waited, chatting, for the pizza-maker to come by and offer it covered with tomato, oil, garlic and oregano. Oregano is the main seasoning of Marinara. Learn, with the videos and teachings of Maestro Salvatore Santucci, how to prepare the "sisters" of the Marinara, adding for example escarole leaves, anchovy fillets from Cetara, capers from salina and taggiasche olives on the Marinara with escarole, cherry tomatoes from Piennolo of Vesuvio P.D.O on the Marinara with Piennolo tomatoes, anchovy fillets on the Marinara with anchovies.