The Pizzaiolo Sanctuary....Ramblings on Belly Rumblings, The Bondi, and how it got its name.....
The Bondi, is our classic and best selling pizza! It is our version of the margherita pizza. A staple for all Neapolitan style pizza, and one of only two recognised by the Associazione Verace Pizza Napoletana based in Naples as authentically, traditionally, Neapolitan in origin. There will be a future blog post about the very specific rules and regulations regarding what constitutes a Neapolitan pizza, but for now we will talk about our version, the 'Bondi'.
We have named all our pizzas after beaches Jonathon and myself have visited around the World, The Bondi was inspired by my little sister who has lived there for eight years, and is also one of my favourite beaches in 'Stralia.
It's a classic and beautifully simple pizza. Twelve inch sourdough stretched as thin as possible so as almost to be translucent forms the base for this classic.
San Marzano tomato sauce, is produced from the Valle De Sarno near Mount Vesuvius. The tomato benefits from a long growing season in the Campania sunshine and the fertile volcanic soils of this region.
Legend has it that the first seed of this tomato arrived in Campania in 1770 as a gift from the Viceroyalty of Peru as a gift to the Kingdom of Naples.
The San Marzano tomato is the only one allowed to be used on the Vera Pizza Napoletana (True Neapolitan Pizza), which is why we choose to use it!
We use one of only two cheeses also recognised as authentic, Buffala Mozzarella, to create a very light cheese taste, it is used sparingly as not to overpower, but instead balance the bitter sweet tomato sauce. Less is definitely more.
The next ingredient is fresh basil, cooked on the pizza to add flavour and complete the three colours of the Italian flag. This tradition started on 11th June 1889, to honour the Queen consort of Italy, Margherita of Savoy, and was presented to her by its originator, Raffaele Esposito, master pizzaiolo of Naples.
We finish the Bondi with a drizzle of extra virgin olive oil, to add a warmth to the flavour if requested.
We cook all our pizzas in our wood fired oven at above 400 degrees, in a minute flat using a mix of Ash, Beech and Oak, to create a beautifully simple and elegant pizza, or in Agnes our van, in an Italian imported Cuppone oven.
We attempt to honour the roots of this Neapolitan cultural heirloom (recognised by UNESCO recently as an 'Intangible Cultural Heritage of Humanity') by loving preparation and fine ingredients to bring you the tastiest pizza!