Learn all about the mythology and food of Naples in this video featuring the boys of Pulcinella.
2 Responses to “Who is Pulcinella?”
Their dough isn’t a true Neapolitan, the way he handles it and everything I can’t tell it’s too dry, a real Neapolitan has an hydration level between 60% and 65%. You’re supposed to see “leoparding” on it. Anyway, it still seems like a pretty amazing pizza. They use Caputo 00 flour, San Marzano tomatoes, fresh mozzarella and a good olive oil. 😀
I read this and noticed that one of the guys really does talk with his hands. Loved it. Then I went to a favorite website of mine and Grouchy Old Cripple had this posting: