Poseidonia pizza: the art of simplicity
Dough, love and local roots...
The story of our Cilento territory is made of simple things, but not obvious ones. Simplicity is not always synonymous with ease and approximation. On the contrary, the lens we want to offer Poseidonia Beach Club customers is to enjoy it as a true art: the art of simplicity.
Cultivating a simpler, more essential lifestyle can change daily life, enriching it with deeper meaning. Pizza is not only the most known and imitated dish in the world, but a way of being. For us it is the synthesis of the land's produce, the sun and the tomato.
At Poseidonia Beach Club you can enjoy a distinctive Cilento pizza that truly thrills the most refined palates: San Marzano DOP tomato sauce sautéed in a pan, red and yellow confit cherry tomatoes, menaica anchovies, cacioricotta fondue, black garlic oil and purple oregano. It may look like a Marinara, but with the ingredients used you cannot help but call it a "Cilentana Doc".
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The secret of melt-in-the-mouth texture
48 hours of controlled leavening
Our pizza is ethical because it fully respects the search for a new ecological perspective that relies on tradition, while constantly seeking innovative methods in execution.
The dough, for example, is made with soft wheat flour combined with Vital Wheat Germ, the heart of the wheat grain, the most nutritious part, still vital, fragrant and golden. The dough is then left to rise for at least 48 hours and reaches hydration from 68% to 75% using filtered and purified water. The types of flour used come from the country's largest mills - Varvello and Casillo - and are the subject of skillful blends that give rise, for example, to the brand new wholemeal mix, suitable for making pizzas that are even lighter and more digestible.
Over the years, Gianni Rizzo and his pizzaioli have intensified their research on leavened doughs and mixtures, becoming today an important point of reference in Campania and Cilento.
Poseidonia Beach Club is equipped with a dough room at controlled temperature to best manage the entire process of dough maturation and leavening.
A dough that reaches about 75% hydration with maturation that can last up to 48 hours to ensure very high digestibility.
The choice is wide and diverse: from classics such as margherita, marinara, diavola (adorable), bufalina and many more.
At Poseidonia, pizza is an experience of taste, research and tradition...
