La Bolla
De Gregorio has been at the bench and the oven since the day the place opened, in the ground floor of the Villa Maria Cristina hotel a few minutes from the Reggia and the station. Opened sources describe a highly hydrated, open-crumbed dough with a pronounced cornicione, dough balls calibrated at 210–220 g, an electric oven chosen for drying and precision, and doubles bakes that begin with steam from 100°C to 180°C before the oven. The same dough is carried into a dedicated dessert-pizza list, fried, blast-frozen and regenerated in the oven with sugar and cinnamon to seal the base.
No photograph published for La Bolla yet.
Why it is here
De Gregorio has been at the bench and the oven since the day the place opened, in the ground floor of the Villa Maria Cristina hotel a few minutes from the Reggia and the station. Opened sources describe a highly hydrated, open-crumbed dough with a pronounced cornicione, dough balls calibrated at 210–220 g, an electric oven chosen for drying and precision, and doubles bakes that begin with steam from 100°C to 180°C before the oven. The same dough is carried into a dedicated dessert-pizza list, fried, blast-frozen and regenerated in the oven with sugar and cinnamon to seal the base.
What to order
Mela Annurca (dessert pizza); Margherita; Marinara