Carlo Maritano began working in the pizza industry out of necessity. However, it soon led him to discover what has now become his greatest passion. He has perfected his technique through ten years of work and research spanning from Italy to the United Kingdom. Fate has
now led him back to Turin and to the Mercato Centrale. Here he continues to refine his craft alongside Marco Fierro, picking up the baton and carrying on Fierro’s teachings.
Carlo Maritano's pizza is prepared with a mix of flours that make it light, digestible, and balanced in taste. The flours used are exclusively Italian and hail from a small mill in the Cuneo area, the buffalo mozzarella is from Campania and DOP, the fior di latte mozzarella is made from 100% Italian milk, and the tomatoes are from San Marzano DOP. A 48-hour leavening process yields an exceptionally light and fluffy dough, while a carefully studied hydration of the dough ensures that the wood-fired pizza has a crunchy crust with a soft
interior.
In the boutique you’ll find the classics: Margherita, Napoli and Marinara. There is also the “Sud,” the perfect combination of sweet and spicy, made with yellow cherry tomatoes and ‘nduja, and the “Capri,” topped with sausage, broccoli, and seasonal variations. And for the
more gluttonous types, on the weekend you can order the fried pizza.
now led him back to Turin and to the Mercato Centrale. Here he continues to refine his craft alongside Marco Fierro, picking up the baton and carrying on Fierro’s teachings.
Carlo Maritano's pizza is prepared with a mix of flours that make it light, digestible, and balanced in taste. The flours used are exclusively Italian and hail from a small mill in the Cuneo area, the buffalo mozzarella is from Campania and DOP, the fior di latte mozzarella is made from 100% Italian milk, and the tomatoes are from San Marzano DOP. A 48-hour leavening process yields an exceptionally light and fluffy dough, while a carefully studied hydration of the dough ensures that the wood-fired pizza has a crunchy crust with a soft
interior.
In the boutique you’ll find the classics: Margherita, Napoli and Marinara. There is also the “Sud,” the perfect combination of sweet and spicy, made with yellow cherry tomatoes and ‘nduja, and the “Capri,” topped with sausage, broccoli, and seasonal variations. And for the
more gluttonous types, on the weekend you can order the fried pizza.
find out more...
Carlo Maritano began working in the pizza industry out of necessity. However, it soon led him to discover what has now become his greatest passion. He has perfected his technique through ten years of work and research spanning from Italy to the United Kingdom. Fate has
now led him back to Turin and to the Mercato Centrale. Here he continues to refine his craft alongside Marco Fierro, picking up the baton and carrying on Fierro’s teachings.
Carlo Maritano's pizza is prepared with a mix of flours that make it light, digestible, and balanced in taste. The flours used are exclusively Italian and hail from a small mill in the Cuneo area, the buffalo mozzarella is from Campania and DOP, the fior di latte mozzarella is made from 100% Italian milk, and the tomatoes are from San Marzano DOP. A 48-hour leavening process yields an exceptionally light and fluffy dough, while a carefully studied hydration of the dough ensures that the wood-fired pizza has a crunchy crust with a soft
interior.
In the boutique you’ll find the classics: Margherita, Napoli and Marinara. There is also the “Sud,” the perfect combination of sweet and spicy, made with yellow cherry tomatoes and ‘nduja, and the “Capri,” topped with sausage, broccoli, and seasonal variations. And for the
more gluttonous types, on the weekend you can order the fried pizza.
now led him back to Turin and to the Mercato Centrale. Here he continues to refine his craft alongside Marco Fierro, picking up the baton and carrying on Fierro’s teachings.
Carlo Maritano's pizza is prepared with a mix of flours that make it light, digestible, and balanced in taste. The flours used are exclusively Italian and hail from a small mill in the Cuneo area, the buffalo mozzarella is from Campania and DOP, the fior di latte mozzarella is made from 100% Italian milk, and the tomatoes are from San Marzano DOP. A 48-hour leavening process yields an exceptionally light and fluffy dough, while a carefully studied hydration of the dough ensures that the wood-fired pizza has a crunchy crust with a soft
interior.
In the boutique you’ll find the classics: Margherita, Napoli and Marinara. There is also the “Sud,” the perfect combination of sweet and spicy, made with yellow cherry tomatoes and ‘nduja, and the “Capri,” topped with sausage, broccoli, and seasonal variations. And for the
more gluttonous types, on the weekend you can order the fried pizza.
