An all-Sardinian pizza, with local, certified and traced raw materials and seasonal products. The zero kilometer agri pizza is born. The presentation will be held on Thursday 16 February starting at 10.30 at the Campagna Amica del San Martino market in Oristano.
For the occasion, the first three pizzas with which the Agri pizza project is launched will be presented and cooked: with casizzolu, with spiny artichoke and pleurotus mushroom. Partner of the initiative the chef-pizza maker Luigi Musilli who will cook the products on site with a small wood-burning oven.
The expert has studied a formula for a genuine pizza tailored to the products of the Oristano farmer's market. «Starting from the quality and flavor of market products - says chef Luigi Musilli - we have studied and tested various types of pizzas, combining the use of sourdough and Sardinian flour, enhancing that of durum wheat. The first innovation starts right from the flour for the dough: 80%
composed of durum wheat and 20% of soft wheat flour, all strictly Sardinian».
The pizzas will follow the seasonality of the market products and gradually other types will also be offered and sold in the various Campagna Amica markets in the province. «We will make a quality agri-street food - underlines the provincial director of Coldiretti Emanuele Spanò -. We thought of a local, agricultural and seasonal product, where the quality and freshness of the products is guaranteed by the supplies of the producers themselves and the rest certified with local and regional products. Products that will be checked and verified as a guarantee for consumers».
"It is a new product - underlines the president of Coldiretti Oristano Giovanni Murru - which will enrich the offer of our markets in close relationship with the productions of the territory".
