Fermento1889 it has just opened in Via Borgo San Frediano in Florence. A real “bistrot of the dough” where you can eat pizza, pasta, panuozzi (sandwich), flat bread and babà. Two young men, Gianluca and Vincenzo, both lovers of white art and strongly linked to the Neapolitan culinary tradition. From their passion for pizza and thanks to the constant search for products of the highest quality, this new Florentine restaurant is born. The common goal is to leave an indelible sign in the city, bringing people closer to the simplicity of pizza. A return to the past, but always with an eye for the future.
PalaFermento is an exclusive product that affects all five senses. Flours are carefully selected. The leaching is carried to the extreme, up to 120 hours at controlled temperature. Apparently it looks like a classic Tuscan flat bread but has been revisited with passion and technique. It is seasoned with two cold cuts of choice between mortadella, finocchiona salami, raw ham and salami or with pork cheek, egg yolk, pecorino cheese and pepper. Or still with robiola, rocket, peaches in syrup and salt Maldon.
Among the “verace” pizzas, Margherita Top is with tomato, cow’s milk mozzarella, anchovy fillets, capers and oregano. The Ferment, with a white base, is with fresh sausage, Neapolitan friarielli (broccoli) and mozzarella, while the Nduja pizza is with tomato, mozzarella, nuzzle of Spilinga and ricotta vaccine.
Among the cakes of Fermento 1889, the Neapolitan babà could not miss it.