|Gino Sorbillo and Ernesto Iaccarino|
But what about the pizzas? Sorbillo flew into action. Hard to believe that he had received 7 stitches in his left hand less than 36 hours earlier as he tossed disks of dough prepared with a touch of wheat germ into the air. As he quickly prepared pizzas like; Pizza con fagioline paesanelle, mozzarella, nocellara, and dried San Marzano tomatoes, Pizza with cipolla ramata di Montoro Sorrento tomatoes, Pizza con corbarini and olive oil from Le Peracciole. There was a Pizza with a chick pea cream from Cicerale and fiordilatte from Agerola. On this Pizza, Sorbillo delicately grated Truffles from Bagnoli Irpino (Av). Pizza with provola and lemon peel. Pizza with black chick peas and a grating of the tasty, piccante conciato romano cheese. An interesting pizza with caprino dei Lattari cheese, Sorrento walnut, and grape shish kabob. A taste here, a bite there. Host Chef Ernest Iaccarino even got into the act by making a world premiere Pizza Don Alfonso with zucchini from his personal garden, pecorino cheese, olive oil, and fresh mint.
A not so typical Saturday at Don Alfonso.
I could get used to this…