Le 20 Migliori Pizze in Viaggio in Italia - da taglio e asporto – 2020
11° - Pizzeria Campana dal 1990
Daniele Campana runs this small establishment initially founded by his parents in 1990 in Corigliano. He has an ambitious project that goes beyond his territory and touches the cords of his memories. A son of the trade, he has transformed the pizzeria into a food re-education laboratory, to perfect the concept of the suggestive sliced pizza. The search for quality ingredients is at the base of the path the pizza chef has undertaken. Only small farmers and companies from Calabria that follow certain ethics in terms of quality and identity are within his network of suppliers. Each product used brings back memories of lost flavors from the past. The pizza dedicated to his grandmother, who raised him and was a farmer, clearly illustrates this pizzas chef’s mission. This particular pizza is made with mozzarella, figs, ‘nduja, and smoked goat ricotta. Authenticity is the key to his work method that includes only stone-ground Italian flours, indirect dough with biga, natural yeast and long maturation time.