La Lanterna

La Lanterna

Description

What a nice (and tasty) surprise the pizza is at La Laterna in Dorga. The Spampatti’s family restaurant is headed by Roberto, that all ski enthusiasts remember as a valued representative of the technical disciplines (giant slalom in particular) in the World Cup. He changed face thanks to the entry into the scene of his son Ian, who recently turned eighteen years old, and has just got his license and completed his studies at the Hotelier School and the University of Pizza. The turn, almost a flash, happened by attending the courses dedicated to doughs and pizzas organised at the Padua venue owned by Molino Quaglia, which became famous for the Petra brand of flour. The studies and the brief but intense chef experience have served Ian as an introduction into the world of pizzas with a wider vision, aimed at enhancing the combinations in the base of pizza dough and the dosages most sought after and studied in detail with carefully selected products, with attention to quality (the tomatoes of Motticella in Puglia, for example, clearly indicate the road they’ve taken). But making the difference starts in the base, the doughs that are made ad hoc in the various types. Petra flour is used for all the pizzas, but for the Romana the dough is much more hydrated, therefore, after cooking it has evident alveoli and has a very crunchy consistency. The gourmet pizza, served in wedges seasoned one by one naturally with raw ingredients will not be modified and changes are deemed unacceptable because the combinations and doses were studied by a cook! Thanks to double cooking - steamed first and in the classic oven after - the pizza is very soft, steamy and with a nice thick crust. 


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What a nice (and tasty) surprise the pizza is at La Laterna in Dorga. The Spampatti’s family restaurant is headed by Roberto, that all ski enthusiasts remember as a valued representative of the technical disciplines (giant slalom in particular) in the World Cup. He changed face thanks to the entry into the scene of his son Ian, who recently turned eighteen years old, and has just got his license and completed his studies at the Hotelier School and the University of Pizza. The turn, almost a flash, happened by attending the courses dedicated to doughs and pizzas organised at the Padua venue owned by Molino Quaglia, which became famous for the Petra brand of flour. The studies and the brief but intense chef experience have served Ian as an introduction into the world of pizzas with a wider vision, aimed at enhancing the combinations in the base of pizza dough and the dosages most sought after and studied in detail with carefully selected products, with attention to quality (the tomatoes of Motticella in Puglia, for example, clearly indicate the road they’ve taken). But making the difference starts in the base, the doughs that are made ad hoc in the various types. Petra flour is used for all the pizzas, but for the Romana the dough is much more hydrated, therefore, after cooking it has evident alveoli and has a very crunchy consistency. The gourmet pizza, served in wedges seasoned one by one naturally with raw ingredients will not be modified and changes are deemed unacceptable because the combinations and doses were studied by a cook! Thanks to double cooking - steamed first and in the classic oven after - the pizza is very soft, steamy and with a nice thick crust.