mastino wood-fired kitchen

78 JANUARY 2015 | LMGFL.COM Not all food is created equal and certainly not all pizza. Salvatore Campanile, Master Pizzaiolo and Founder of Mastino, follows strict guidelines to create outstanding Italian soul food. This authentic Italian experience in downtown Delray Beach is an infusion of flavors crafted by the chef according to “the rules.” The “Rules” for being a certified authentic Master Pizzaiolo contains a variety of items, including “00” flour, an Italian grain that is graded per Italian law. The flour has a texture as fine as talcum powder and does not produce much gluten. The outcome is a very light, more easily digestible creation that has protein ranging up to 11 percent. Another “rule” is that the dough must be hand-stretched and no more than 12 inches in diameter. The essential ingredient is the San Marzano tomato that grows in the valley of Sarno, a small town near Naples. The taste is stronger, sweeter; less acidic and is considered a super food that has five times more licopene (antioxidant) than a regular tomato. San Marzano tomatoes have been designated as the only tomatoes that are to be used for true Neapolitan Pizza. One final certified authentic ingredient is the fresh-made mozzarella. Once complete, the pizza is ready for the wood fired Neapolitan dome oven, heated at 1,000 degrees. No additives, high in protein – this is pure pizza! What’s unique about Mastino? The pizza, of course! The buffalo milk mozzarella cheese is flown in direct from the Campania Region of Italy twice a week. The Parma pizza with mozzarella, basil, prosciutto, arugula and cherry tomatoes also has a thicker crust. The Bufala DOP is covered with just the right amount of basil, mozzarella di Bufala and sea salt. The Truffle pizza is mouthwatering and one of my favorites. The top is lightly covered with potato, onion, mozzarella, ricotta cheese and truffle oil. There are more than 15 wood-fired pizzas to choose from, all of which are served hot from the oven and finished with Calabrian sea salt and imported organic extra virgin olive oil. Cibo delizioso! Small plates include the Piccolo Ossobucco (braised veal shank) and the Old School Meatball. The seasonal menu is created from the finest imported and locally sourced ingredients. While there are plenty of brews on tap, you can also enjoy bottled and handcrafted cocktails, but make sure you leave room for dessert. An “off- the-menu” special is the fried dough. Dough is considered the “gold of Naples” and with an added touch of Nutella and powdered sugar, it is the perfect finish to an already delectable meal! Italian Soul Food By Randi Aileen Press, Dining Duchess™ MASTINO DINING MASTINO | ITALIAN SOUL FOOD 25 NE 2nd Ave., Delray Beach 561.921.8687 www.mastinowoodfire.com

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78 JANUARY 2015 | LMGFL.COM

Not all food is created equal and certainly not all pizza. Salvatore Campanile, Master Pizzaiolo and Founder of Mastino, follows strict guidelines to create outstanding Italian soul food. This authentic Italian experience in downtown Delray Beach is an infusion of fl avors crafted by the chef according to “the rules.”

The “Rules” for being a certifi ed authentic Master Pizzaiolo contains a variety of items, including “00” fl our, an Italian grain that is graded per Italian law. The fl our has a texture as fi ne as talcum powder and does not produce much gluten. The outcome is a very light, more easily digestible creation that has protein ranging up to 11 percent. Another “rule” is that the dough must be hand-stretched and no more than 12 inches in diameter. The essential ingredient is the San Marzano tomato that grows in the valley of Sarno, a small town near Naples. The taste is stronger, sweeter; less acidic and is considered a super food that has fi ve times more licopene (antioxidant) than a regular tomato. San Marzano tomatoes have been designated as the only tomatoes that are to be used for true Neapolitan Pizza. One fi nal certifi ed authentic ingredient is the fresh-made mozzarella. Once complete, the pizza is ready for the wood fi red Neapolitan dome oven, heated at 1,000 degrees. No additives, high in protein – this is pure pizza!

What’s unique about Mastino? The pizza, of

course! The buffalo milk mozzarella cheese is fl own in direct from the Campania Region of Italy twice a week. The Parma pizza with mozzarella, basil, prosciutto, arugula and cherry tomatoes also has a thicker crust. The Bufala DOP is covered with just the right amount of basil, mozzarella di Bufala and sea salt.

The Truffl e pizza is mouthwatering and one of my favorites. The top is lightly covered with potato, onion, mozzarella, ricotta cheese and truffl e oil. There are more than 15 wood-fi red pizzas to choose from, all of which are served hot from the oven and fi nished with Calabrian sea salt and imported organic extra virgin olive oil. Cibo delizioso!

Small plates include the Piccolo Ossobucco (braised veal shank) and the Old School Meatball. The seasonal menu is created from the fi nest imported and locally sourced ingredients.

While there are plenty of brews on tap, you can also enjoy bottled and handcrafted cocktails, but make sure you leave room for dessert. An “off-the-menu” special is the fried dough. Dough is considered the “gold of Naples” and with an added touch of Nutella and powdered sugar, it is the perfect fi nish to an already delectable meal!

Italian Soul Food By Randi Aileen Press, Dining Duchess™

MASTINO

DINING

MASTINO | ITALIAN SOUL FOOD25 NE 2nd Ave., Delray Beach561.921.8687www.mastinowoodfi re.com

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Monday-Thursday 11:30 AM-11:00 PM | Friday 11:30 AM-12:00 AM | Saturday 5:00 PM-12:00 AM

Sunday 5:00 PM-11:00 PM | Happy Hour Daily from 4:00 PM-7:00 PM

G R A N D I T A L I A N C U I S I N E

Santa LuciaR I S T O R A N T E

Mastino, Attilio (2011) Valutazioni storiche su Il Condaghe di ...core.ac.uk/download/pdf/11692863.pdfValutazioni storiche su "11 Condaghe di Luogosanto" di Attilio Mastino NCESCANI

Price £53,000 - OnTheMarket · 2018. 9. 4. · Price£53,000 • Four bedroom end terrace property • Lounge, kitchen, attic room, shower room • Upvc double glazing • Oil fired