on that branch of the Lake of Como
Ristorante Da Giovannino, on top of its regular menu, also offers gourmet pizzas, curated by Salvatore Pisano, who created eight pizzas prepared with special care both in terms of choice of products, and of working and preparation.
The first decision regards the choice of flour, and we have selected the one made by the “Caputo” mill in Naples, established in 1924.
It uses a slow milling process, tied to the ancient milling art. This makes it possible to obtain very high quality flours without damaging the starches, the organoleptic properties, and especially, the authenticity of flavors.
The Mulino Caputo, moreover, is part of the first soft-wheat flour production chain, theproject Grano Nostrum, a fil rouge that connects the Mulino in Naples directly to the experience of agronomist estates such as the Green Farm in Grottaminarda (AV) and the work of many farms.
The flour is worked with our own sourdough starter, which is then left to rise for 24 hours and then to mature for 48 hours, to obtain a light and highly digestible product.
The tomatoes are peeled nocerino d.o.p. tomatoes from the Agro Sarnese, hand pureed by our pizza chef.
The mozzarella is hand worked fior di latte.
The vegetables are always fresh and prepared by our chefs.
Theprosciutto crudo, the “Burola” and the guanciale come from the Prosciuttificio Marco D’Oggiono, recognized as a historic prosciutto producer in Brianza, winner of various awards and from Oggiono, just a few kilometers from our restaurant. Established in the first half of the last century, it is well known for its very high quality sweet prosciutto crudo.
The taleggio “di grotta”, or cave aged, is DOPand produced by the historic Mauri Formaggi dairy, aged in the natural stone buildings in Pasturo in Valsassina for 50 days.