A pizza maker from Cianciana (Ag), Andrea Giannone, is now the "Keeper of the Sicanian Pizza", a recognition that has been conferred on him by the Union of Italian Pizza Makers for the Sicanian pizza of his invention, based on typical local ingredients, to starting from the same flour derived from wheat grown in the Quisquina countryside. "My recipe – says Giannone – is particularly genuine: in Sicana pizza I put Cianciana tomato, tuma from Terre sicane (instead of traditional mozzarella), flavored breadcrumbs, onion, basil, extra virgin olive oil and, shortly after being taken out of the oven, I add flakes of aged canestrato ”. The Union of Italian Pizza Makers (associated with CIFA, Italian Confederation of Autonomous Federations), recognized Giannone "the will and concrete commitment in the exercise of his profession, inventing a frank, genuine and unsophisticated pizza, an ancient holiday bread, gastronomic excellence of the Sicilian territory ". The ceremony for the delivery of the award, assigned as part of the "Sicilian Quality Pizza" project, took place in the town hall of Cianciana.
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