In his “Anima Italiana”, Lillo Chiarenza offers the best of transalpine gastronomy, starting with a reference Neapolitan pizza …
My loyal readers know how much I am attached to good Italian cuisine and especially that of the Neapolitan region. However, if there is an emblematic dish of this one, it is the real pizza. When I talk about pizza, let’s be clear, I’m not of course talking about frozen cardboard pancakes from supermarkets or grease sponges from certain fast-food chains which should be banned for public health reasons …
No, I’m talking about the real pizza born at the foot of Vesuvius, made on the basis of bread dough raised at length and baked in a wood-fired oven whose temperature rises to 450 ° C. This pizza, cooked in less than a minute, has a generous “cornicione” (outer crust) which in itself is a delight.
Almost unknown to us for a long time, this little marvel of flavors is fortunately found more and more in certain good specialists and the last to date that I discovered is certainly worth a detour: I named Lillo Chiarenza and its restaurant Anima Italiana, Chaussée from Brussels to Waterloo …