Beppe de Vito, restau­ra­teur-chef, Amo

Herworld (Singapore) - - FEATURE -

For Beppe de Vito, build­ing the per­fect artisanal pizza has been years in the mak­ing. Last year, he opened Amo – an eatery that prides it­self on pizzas with unique flavours and pre­mium in­gre­di­ents.

For Beppe (pic­tured sec­ond from left), it’s his sour­dough starter that makes the dif­fer­ence. He’s cul­ti­vated his

ver­sion for al­most three years, “feed­ing” the flour daily with water and ap­ple skin while mak­ing sure the tem­per­a­ture is right, for a flavour­ful dough.

Beppe is big on cool tastes, but even big­ger on tra­di­tional tech­niques.

So he shipped off Amo’s chef, Fed­erico Schi­raldi (pic­tured left, in the fore­ground), for a year of pizza-mak­ing at the As­so­ci­a­tion of Qual­i­fied Pizza Chefs in Italy. At Amo, the dough is stretched thin by hand, a method used for tra­di­tional Neapoli­tan pizzas. “Great pizza chefs un­der­stand the dough by knead­ing and feel­ing it in the hands,” Beppe says.

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