People are no longer happy with a plain and simple pizza. Palate, eyes, stomach all want their part, and the level of satisfaction has been raised. That’s why at Havana, a newly opened restaurant in Bibione, we have put everything on a few well-made pizzas, chosen for quality ingredients and imaginative combinations.
Crazy pizza or gourmet Pizza?
If pizza was once a simple, fast food to eat while standing, or to carry in your rucksack to school, and anything could be “pizza”, all that was required was a piece of bread, some red colour and a slice of cheese (not necessarily mozzarella), that’s no longer the case. Today, with more attention being given to healthy diet and the search for quality food, more care is being paid to what we eat. A quality pizza has become the Queen of taste, its preparation a true art. If it was once fashionable to have “every topping plus one” today the Margherita rules, as long as it’s gourmet.
Eating well is a way of life.
Watching what you eat doesn’t mean counting the calories. It means learning to distinguish between quality and junk food, preparing and eating food that is good for you. While Havana was taking shape and we were putting our menu together, we decided that there would be pizzas. The starting point was choosing high quality flour, which is the main ingredient. We have chosen flours made from Italian wheat, ground slowly, following tradition. By using high quality flours that maintain their starches and sensorial properties, we obtain a better dough and a pizza that is easier to digest. At Havana the pizza dough is kneaded for a long time then allowed to rest without any rush. Flour, water, yeast and a good olive oil, then lots of imagination!
What makes “HAVANA pizzas” special:
• The flour is carefully ground following traditional. At Havana we make pizza dough with fine grain flour (type 0), hemp flour, multi-grain flour, active vegetable carbon and gluten free for people who suffer from coeleac disease.
• Once the pizza dough has been made, it is allowed to rest at a constant temperature in a controlled environment.
• The ingredients for our toppings are well matched and are very carefully chosen: the buffalo mozzarella is from Campana, the anchovies are the excellent variety from the Cantabrian Sea, the tomatoes are delicious San Marzano from Agro Nocerino, the extra virgin olive oil is from the Caldera oil-mill in Garda Bresciano. These are just a few examples.
The search for the ingredients for the pizzas at Havana is a careful one, the result of ideas born during travels and reading. Journeys in Italy and abroad, seeing and tasting pizzas and other dishes prepared by talented chefs. This is why we feel that we have brought a pizza that encapsulates not only our ideas but also all of our experiences to Bibione. We have looked for what is good for the palate as well as for the eyes, because pizza is no longer a uniform “every topping plus one “.
[written by Anna R.]