Salvatore Mugnano - Pizza e Passione
A Naples-born pizzaiolo who supervised Rossopomodoro's pizzerias in Italy and abroad before putting his own name on a Milan address in 2018, Mugnano deliberately abandoned a wood oven for an electric Neapolis unit for its lower environmental impact while keeping a sourdough starter reported at over fifty years old and a blend of three Caputo flours.
Why it is here
A Naples-born pizzaiolo who supervised Rossopomodoro's pizzerias in Italy and abroad before putting his own name on a Milan address in 2018, Mugnano deliberately abandoned a wood oven for an electric Neapolis unit for its lower environmental impact while keeping a sourdough starter reported at over fifty years old and a blend of three Caputo flours.
What to order
Pizza al ruoto, from an 1884 Neapolitan pan recipe