Talking about pizza and it’s as if you can immediately smell tomatoes in the air and feel your teeth sinking into stringy mozzarella: that feeling of soft and crispy dough literally makes your mouth water. SUD, the pizzeria at Mercato Centrale Firenze, has one extra ingredient: the passion and knowhow of Romualdo Pizzuti. To start, water, salt, yeast and a special mix of three flours, wholewheat, wheatgerm and Italian 00. Romualdo’s dough is left to leaven from 20 to 30 hours and only after this patient process can the array of ingredients be added that give his three pizza varieties their soul: the true essence of Neapolitan and Italian tradition.
For the Margherita, tomato sauce, mozzarella, basil and extra-virgin olive oil. For the Marinara, tomato sauce, garlic, oregano, basil and extra-virgin olive oil. For the Napoli spagnola, tomato sauce, mozzarella, basil, capers from Pantelleria, oregano, Cantabrico anchovies added after cooking, and extra-virgin olive oil. In addition to the three classics – the hallmark of consistent quality and efficient service – every season there’s a special pizza, only made using fresh ingredients available at that time. Truly perfect pizza: which explains why Romualdo was awarded the maximum recognition of quality by top food magazine IL GAMBERO ROSSO in September 2015.