ONLY THE ESSENTIALThe magic of flavours originates from the essential and keeps a secret: passion.
The authentic taste of simplicity
Simplicity, like beauty, is something that can be perceived at first glance, although it is not easy to explain. But when you can savour a simple dish, made exclusively from selected products and prepared with the passion by those who love this vocation, well then it can only be good. Pino has always taught his pizza chefs that, to prepare a perfect pizza, you must start from the basis.
The essential lies in the magic of taste: flour, water, highest quality oil, blended with balance and precision to allow the dough to rise in the correct manner. Then you have to wait. Time and patience are needed to get a soft dough, oxygen and space are important to ensure that it becomes light and elastic. That’s why Pino’s pizzas are so digestible and tasty.
These seemingly simple ingredients, actually conceal a spectacular richness that is revealed in tasty combinations at the time of filling. But what turns the pizzas into real creations is passion: this is the secret that Pino has always shared with his pizza, that special touch that makes his pizzas different from all the others.
Taggiasca olives: taste like no other.
Tender, delicately flavoured Taggiasca olives are the undisputed stars of one of daPino’s aromatic, light and easily-digested specialty pizzas – in fact, it bears their name. One of the most prized olives in the world, these little flavour gems were awarded DOP – Protected Designation of Origin, PDO – recognition in 1997. They’re named after the city of Taggia, in the province of Imperia, Italy, where historical documents tell us they were introduced by French Columbanus monks arriving from the Lérins Abbey in Provence.
Taggiasca olives ripen in January and are thus a late-maturing crop. However, they’re more than worth the wait thanks to their superior sensory properties and chemical composition. In fact, the mono-unsaturated fats in this variety are beneficial to cholesterol metabolism. Plus they react to heat well and as a consequence don’t lose their delicious qualities when cooked.
Extra Virgin Olive Oil
A drizzle of extra-virgin olive oil adds that special touch which brings out the aromatic character of every dish. A time-honoured essential element of the Mediterranean diet, olive oil helps to keep us fit and healthy when consumed as part of a varied, balanced diet together with regular exercise. For his daPino pizzeria restaurants, Giuseppe Giordano has chosen REDORO extra-virgin olive oil. Redoro was established in 1895 and is based in Grezzana, north of Verona. The secret of the quality of Redoro oil lies in its olive mills, which are very close to the large production zone that encompasses as many as seven valleys in the area of Lake Garda. Redoro extra-virgin has all the healthy qualities typical of olive oil and is especially delicate. It has a particularly subtle fruity flavour with the sweet notes and characteristic aftertaste of almond. Its colour ranges from green to yellow, in varyingly deep shades, according to the olive varieties most commonly used to make it: Casaliva, Frantoio and Leccino. When it comes to oil, too, Pino chooses to focus on quality, the essential ingredient to guarantee flavour and lightness in every dish and pizza.
Parmigiano Reggiano DOP
Parmigiano Reggiano is one of the Italian Protected Denomination of Origin culinary excellence. Its origins date back to the Middle Ages around the twelfth century. Today, with the same care of the ancient Benedictines, the master cheese makers of Parma and Reggio Emilia after the evening milking, let the milk stand in large tanks until the morning, in which the fat used for the production of butter rises spontaneously. Later, rennet is added and the milk coagulates in a few minutes. The curd which develops is broken up mechanically into small pieces (around the size of rice grains). The temperature is raised to 55° Celsius with careful control by the cheese-maker. The curd settles to the bottom of the cauldron, forming a single mass which is then processed by the master cheese makers to obtain the classic round shape we all know. Then the cheese is placed on wooden tables, and the maturing process begins. It is never less than twelve months. It is during this period that the Parmigiano Reggiano acquires its typical structure, which is flaky, brittle and soluble. Chosen by Giuseppe Giordano, known to everyone’ as Pino, the Parmigiano Reggiano matured in 24 months, is an easily digestible treat and rich from a nutritional point, appreciated throughout the world for its unique taste. This Italian excellence, is rich in proteins, vitamins, calcium and minerals, a real natural energy booster and additive-free.
Anchovies from the Cantabrian Sea
The anchovies from the Cantabrian Sea are considered the best in the world mainly because of their plumpness and their sweet flavour, balanced by a zest that never becomes excessive and a remarkable aromatic mix. Once caught, the Cantabrian anchovies are processed by hand and left to mature in barrels between layers of salt for at least 5-10 months. After the period of maturation is complete, the anchovies are packed in typical tins and shipped to their destination. Chosen by Giuseppe Giordano for their quality, before arriving at daPino’s, the Cantabrian anchovies are removed from their packaging and rigorously washed by hand, before being gently placed in containers that reach daPino’s restaurant-pizzerias where every pizza seasoning and stuffing is entangling and special.
Pramstrahler speck , tradition and naturalness.
Encountering the Mediterranean tradition of seasoning in the open air and the Nordic smoke-drying, the Pramstrahler speck is the result of a long maturation period of at least 24-28 weeks with refined spices and herbs, along with the delicate cold smoking in beech wood. An ancient tradition that transforms selected meats in quality premium for connoisseurs and gourmet. Rich in proteins which are important for our bodies, the speck is the exceptional character of our starters and the delicious ingredient found in the St. Moritz, Tirolese and many other pizzas at daPino’s. For further details: www.speck.it
Pino’s oven. Where quality goes live to be churned out.
A decade of experience in churning out delicacies brought Giuseppe Giordano, known as Pino, to design a special furnace capable of ensuring excellent performance that is always at the height of his passion. Pino’s oven is not like any other wood-burning oven, its special shape and bricks used to build the structure, make it one of a kind.
An oven that consumes a lower quantity of wood than the traditional ones can guarantee an optimally cooked, always crisp to perfection, for the pleasure of both the palate and the environment.