Pizzas are always imagined as "Red": in our videos by Maestro Salvatore Santucci, you will see how red can generate many different flavors: learn to prepare Pizzas Romana, Cornicione Ripieno, Scarpariello, Piennolo and Bufala, Nduja
There is perhaps no product in the world that is capable of arousing emotions and gastronomic passions like the Neapolitan Pizza. In addition, those who think of the True Neapolitan Pizza think of the Red, the color of tomato but also of the Neapolitan passion. With the videos of Maestro Salvatore Santucci, you can learn how to prepare Red Pizzas in recipes that will favor different ingredients. We go from the Marinated Anchovies of the Romana, to the sheep ricotta that will fill the Cornicione ripieno (stuffed). From the dried tomatoes on the Scarpariello to the Piennolo tomatoes from Vesuvius P.D.O. and the Buffalo Mozzarella P.D.O. on Piennolo and Bufala, up to Nduja and S. Marzano tomatoes from Agro Sarnese-Nocerino P.D.O. on Nduja.