Carlo Maritano
Carlo’s pizza journey started out of necessity, but soon turned into his biggest passion. With over a decade of experience, he’s refined his skills from Italy to the UK. His path eventually brought him back to Turin and Mercato Centrale, where he continued perfecting his craft alongside Marco Fierro,carrying forward his mentor’s legacy.
Carlo’s pizza is made with a special blend of flours that give it a balanced flavor, lightness, and easy digestion. All ingredients are top-notch: Italian flours from a small mill in Cuneo, DOP buffalo mozzarella from Campania, fior di latte made of 100% Italian milk, and DOP San Marzano tomatoes. The dough is light, thanks to 48-hour fermentation and a precise hydration level that ensures a soft interior and crispy crust, cooked to perfection in a wood-fired oven.
On the menu: classic Margherita, Napoli, and Marinara, of course. Then there’s the “Sud,” with yellow cherry tomatoes and spicy ‘nduja, balancing sweet and spicy flavors. Other favorites include the “Capri,” sausage with friarielli, plus seasonal specials that are a must-try. And for those with a bigger appetite, fried pizza is available on weekends!
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Carlo’s pizza journey started out of necessity, but soon turned into his biggest passion. With over a decade of experience, he’s refined his skills from Italy to the UK. His path eventually brought him back to Turin and Mercato Centrale, where he continued perfecting his craft alongside Marco Fierro,carrying forward his mentor’s legacy.
Carlo’s pizza is made with a special blend of flours that give it a balanced flavor, lightness, and easy digestion. All ingredients are top-notch: Italian flours from a small mill in Cuneo, DOP buffalo mozzarella from Campania, fior di latte made of 100% Italian milk, and DOP San Marzano tomatoes. The dough is light, thanks to 48-hour fermentation and a precise hydration level that ensures a soft interior and crispy crust, cooked to perfection in a wood-fired oven.
On the menu: classic Margherita, Napoli, and Marinara, of course. Then there’s the “Sud,” with yellow cherry tomatoes and spicy ‘nduja, balancing sweet and spicy flavors. Other favorites include the “Capri,” sausage with friarielli, plus seasonal specials that are a must-try. And for those with a bigger appetite, fried pizza is available on weekends!
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