Tomato and olive oil

Tomatoes and olive oil are perfect on pizza. But in Tuscany and Sicily there are those who consider them much more than simple ingredients, making them icons of craftsmanship, tradition and biodiversity

Alessio Checchi’s Schiacciata

Alessio became a baker by chance, but today he could do no other job. In the Antico Forno Bacci bakery in Campi Bisenzio, Alessio creates modern bakery products that combine technique, attention and respect for the raw material. The most important thing is precision: in measuring water, flour and temperature. And the end result confirms this!

Marco Sciarrino: under the sign of the Siccagno tomato

With his brothers Danilo (front of house) and Ruggero (in the kitchen) he runs Cagliostro, the Palermo restaurant named after the famous alchemist who lived in the 18th century. And like this character, Marco surprises guests with pizzas with a high degree of territoriality. Using the precious Siccagno tomato from Valledolmo. Which is born and grows without the need for water. For a true magic of the earth.