So, when it comes to casting judgement on pizza I've been eating I do take it seriously. The last two pies I ate are a good case-and-point of how I identify a good pie.
This past Sunday I was back at Oi Mari in Matera (exactly one week from my first visit). The place was much less crowded but the cavernous atmosphere and low lighting ambiance was all there. I was excited and very hungry after a long ride from Alberobello. I ordered the Capriocciosa (tomato, mozz, prosciutto, and artichokes) and their house wine, which was made with local Negroamaro grapes.
|the oven at Il Portatico|
While waiting, I went and chatted with Marcito. Indeed, it was his place and he was the sole pizzaiolo. I got some photos of the oven and we chatted pizza and my own time with the peel. Finally, before going back to my seat I noticed he was using the red bag Molino Caputo flour.
|the Mister at Il Portatico|
So there you have it. Two examples of great pizza and how the subtilties of the individual elements of a simple thing can really stand out.