First class ingredients, long leivitation and heaps of love for his work. These are the three basics ingredients that make Frida’s pizzeria one of the best in Italy, amongst only 15, according to the british Daily Meal. The chart moves from North to the South, where even Palermo has been able to have a real “artigiano del gusto”. The main character is Antonio di Blasi, 36 years old, 20 of them spent among flour and dough: “I’ve been doing this job for 20 years – he told to Palermo today – and ive spent some time in Bologna, where I started a family business, il Delfino. The experience in Palermo, though, has begun 4 years ago when my wife Ornella and myself decided to open up “Frida”, which has given us quite a good outcome”.
What’s the secret of your success with the customers? “I believe the answer is the long leivitation, at least 72 hours – he has told –and I do take care of the dough, as I would like to keep on doing this as long as I can”. The spot is a stone’s throw from Monte dei Pegni, and it has another great point “I am proud of my love for first class ingredients – says Di Blasi – because I only want the top – from flours to the condiments“.
The restaurant offers both Neapolitan pizza from the thin border, even the one with the stuffing ledge. “Every night – says the pizza maker – we offer customers some” pizza of the day “with fresh and seasonal products that go beyond the proposal on the menu. Currently among the most sought there with pesto pistachio the ‘national’, diced bacon, cream, plum sauce and buffalo and truffled mortadella with truffle sauce with porcini mushrooms and mascarpone”.