Raffaele D’Errico
La pizza in teglia
Raffaele D’Errico prepares his pizza with a sourdough starter and a very hydrated dough, yielding a product that is crunchy on the outside and soft on the inside. As an attentive baker, Raffaele constantly searches for the perfect recipe that evokes authentic traditional flavours. He has perfected his technique through lengthy apprenticeships in both Italy and abroad. For his raw materials he selects niche products with genuine flavours.
At the Mercato Centrale Firenze he prepares a crunchy “pizza in teglia” (best enjoyed warm and freshly served) stuffed with fresh ingredients and full of unmistakable flavours. In addition to the pizza, the Maritozzi, an irresistible and typically Roman dessert, are not to be missed.
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Raffaele D’Errico prepares his pizza with a sourdough starter and a very hydrated dough, yielding a product that is crunchy on the outside and soft on the inside. As an attentive baker, Raffaele constantly searches for the perfect recipe that evokes authentic traditional flavours. He has perfected his technique through lengthy apprenticeships in both Italy and abroad. For his raw materials he selects niche products with genuine flavours.
At the Mercato Centrale Firenze he prepares a crunchy “pizza in teglia” (best enjoyed warm and freshly served) stuffed with fresh ingredients and full of unmistakable flavours. In addition to the pizza, the Maritozzi, an irresistible and typically Roman dessert, are not to be missed.
the shop
