On wood:
There are several thousands of wood fired pizzeria in Naples and adjurning towns and there are two/three major suppliers of wood. It is a serious industry and wood has always more or less been cut to specific size for the job. recently, one of the supplier, came up with something called on the lines of "wood box", where the wood is perfectly squared and cut evenly to help storage in the box. At Massé they are using these but I have not seen it in the city centre even from clients of the same supplier.
John:
Ciro has been doing a version with Zucchini flowers for a while, but the Conciato combination is pretty recent. Zucchini flowers have had a place in pizzeria for ever, mostly preparaed as a snack, filled with ricotta, dipped in a batter and deef fried. Recently they have appeared as pizza topping more often, but when I did the consultancy job in 2008 in Argentina and did a version with Zuc Flowers, ricotta and a special herb (all from specific seeds varierty shipped months earlier), I had never seen Zucchini flower as pizza topping.
I'll be hoping for that call, even if many others on this forum have said suimilar things only for later doing other things :-(
Ciao
