Pizza Canotto — Naples' contemporary revolution, echoed in Beijing.
Pizza Canotto · 那不勒斯当代披萨革命的中国回声
在传统那不勒斯披萨的世界里,水量、发酵时间、面饼厚度,都有 AVPN 协会写在纸上的标准。但在那不勒斯往北 25 公里的卡塞尔塔,有一群披萨师傅正在打破这个标准——他们把水量推到 70%,把发酵时间从一天延长到 48-72 小时,做出一种边沿像救生圈一样饱满、内部布满巨大气泡的当代披萨,叫做 Canotto。
In the world of traditional Neapolitan pizza, hydration, fermentation, and crust thickness are governed by AVPN regulations. But 25 kilometers north in Caserta, a generation of pizzaioli is rewriting them — pushing hydration to 70%, extending fermentation from one day to 48-72 hours, producing a contemporary pizza whose rim puffs up like an inflatable boat, dotted with giant air bubbles inside. They call it Canotto.
Carlo Sammarco 在 2010 年代率先把这个名字注册为商标。今天,Salvatore Lionello、Vincenzo Capuano、Francesco Martucci 等十几位披萨大师都在做这种风格,用 Caputo 公司专门为它推出的 Nuvola 面粉。我们的研发主厨在 Sammarco 的店里学了三周,带回的不是一个配方,而是一种思维:意大利人也在不断打破自己的传统。
Carlo Sammarco trademarked the name in the 2010s. Today, Salvatore Lionello, Vincenzo Capuano, Francesco Martucci, and a dozen other masters all work in this style — using Caputo's purpose-built Nuvola flour. Our R&D chef spent three weeks at Sammarco's shop. What he brought home wasn't a recipe — it was a way of thinking: even Italians keep breaking their own traditions.
我们和卡塞尔塔的师傅交流时,聊得最多的不是面团,是中国客户:他们不接受过软的边沿、习惯把整个披萨切成八块。这些信息回到北京以后,我们做了三次本地化适配。
What we discussed most with the Caserta masters wasn't dough — it was Chinese customers: they reject overly soft rims, and they always cut the whole pizza into eight slices. Those notes came back to Beijing with us. We made three adaptations.
意式当代披萨饼底 + 中国地标原料 · 申请意大利系列样品组合,亲自感受这次跨国对话的成果。 Italian contemporary crust + Chinese GI ingredients. Request the Italy sample pack and taste this transcontinental dialogue firsthand.