Araldo
Araldo is the one candidate in this set that is not Neapolitan: it makes pizza veronesa, a northern form, and brought it to Madrid in 2018 from a Verona business its owners started in 2004. Its own site and the press agree on the dough — organic stone-milled semi-wholemeal wheat flour, sourdough, at least 60 hours resting at controlled temperature and humidity, with extra virgin olive oil in the base. It matters to the Madrid case less for its standing than for being the only import in this set that is not an import of the same thing.
No photograph published for Araldo yet.
Why it is here
Araldo is the one candidate in this set that is not Neapolitan: it makes pizza veronesa, a northern form, and brought it to Madrid in 2018 from a Verona business its owners started in 2004. Its own site and the press agree on the dough — organic stone-milled semi-wholemeal wheat flour, sourdough, at least 60 hours resting at controlled temperature and humidity, with extra virgin olive oil in the base. It matters to the Madrid case less for its standing than for being the only import in this set that is not an import of the same thing.
What to order
La Veronesa, the house form, with speck, cheeses, walnuts and honey (Revista Plácet, 2024).