Cambia-Menti
This is the Caserta record with the maker's own numbers in it. Vitiello, quoted directly in a named review, describes a blend of wholemeal, semola, 0 and 00 flours with dried lievito madre, a 100% biga run at deliberately varied temperatures to keep acidity down, 85% water plus 3% oil, and a bake at 380°C. He grows vegetables for the pizzas on a reclaimed plot below the UNESCO silk village of San Leucio and a hydroponic vertical garden in the pizzeria's own grounds. San Leucio is a frazione of the comune di Caserta, not a separate town.
No photograph published for Cambia-Menti yet.
Why it is here
This is the Caserta record with the maker's own numbers in it. Vitiello, quoted directly in a named review, describes a blend of wholemeal, semola, 0 and 00 flours with dried lievito madre, a 100% biga run at deliberately varied temperatures to keep acidity down, 85% water plus 3% oil, and a bake at 380°C. He grows vegetables for the pizzas on a reclaimed plot below the UNESCO silk village of San Leucio and a hydroponic vertical garden in the pizzeria's own grounds. San Leucio is a frazione of the comune di Caserta, not a separate town.
What to order
Recensione Negativa; Montanara Tradizionale (fried then baked); padellino