Author Topic: Massť - Torre Annunziata - Naples  (Read 6218 times)

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Offline scott123

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Re: Massť - Torre Annunziata - Naples
« Reply #20 on: August 26, 2013, 05:07:34 PM »
Marco, is Ciro open about his dough formula and process, and, if he is, could you share any of the details?


Offline pizzanapoletana

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Re: Massť - Torre Annunziata - Naples
« Reply #21 on: August 26, 2013, 08:49:19 PM »
Marco, is Ciro open about his dough formula and process, and, if he is, could you share any of the details?

Not very much, but Ciro is a master and work in an environment where everyday will be a different dough with the same results. No one get close to him, not even is brothers. He has both the manual mastery and theoretical knowledge that is unmatched.

Offline unasemplicepizza

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Re: Massť - Torre Annunziata - Naples
« Reply #22 on: September 06, 2013, 03:22:42 AM »
hi boys.

Ciro wrote many years ago in the first forum of pizzaioli , then began to teach and only in his courses he speaks about his secrets

Here you can find some old posts

http://www.pizza.it/content/limpasto-mano#.UimAadK-2So

or try to search  "CIRO" in the forum when he speaks with Gabriele Bonci (now they are considered the best , Ciro for napolitan and Gabriele for Focaccia)

We pizzaioli amateurs learned for the first time  about pizza only from those posts after centurise of secrets  :).

Have you a great time and enjoy pizza

ciao
(im from italy, sorry for my bad english)

Offline unasemplicepizza

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Re: Massť - Torre Annunziata - Naples
« Reply #23 on: September 12, 2013, 09:41:45 AM »
last pic about Ciro Salvo

La Pizza.