(Agen Food) – Giulianova (TE), 28 March. – In Abruzzo, in Giulianova, between the Adriatic and the Apennines, a story of Neapolitan passion and belonging was born in July 2020. Martina Marcellini, young entrepreneur who owns the pizzeria “Gustavo – the future of tradition”has deeply Neapolitan roots, and with the support of her father Lucio and mother Marina she is proud to have realized the family dream: that of opening a traditional Neapolitan pizzeria.
To honor its origins and to pay homage to the Abruzzo territory of a presence that is now a symbol of Neapolitan pizza in the world, on Friday 12 April 2024 “Gustavo” will host the master of dough Diego Vitaglianocurrent number one of 50 Top Pizza World. An evening that will speak in unison about Naples, about tradition but also about evolution, with different cooking methods and doughs brought by Diego and some Abruzzo elements brought into play by Martina and the local pizza chef Alessio Maddalena.
Below are the details of the evening with Diego Vitagliano
DINNER EVENT
Friday 12 April 2024 – 8.30 pm
Gustavo – the future of tradition
Via Case di Trento, 5D, 64021 Giulianova TE
MENU:
FRIED CHEESE (TASTY)
Battered and fried mixed caciotta
CRISPY BREADED POTATO CROCCHE (GUSTAVO)
Potato croquettes with crunchy breading filled with Neapolitan provola cheese
GARLIC AND CRISPY OIL (DIEGO)
Spaghetti omelette with wild garlic, oil, chilli pepper, parsley and bechamel
TRICOLOR ARROW (DIEGO)
San Marzano tomato, fior di latte from Naples, confit cherry tomatoes, ricotta cream, wild fennel dressing
STRONG AND KIND (GUSTAVO)
Fior di latte from Naples, Abruzzo pecorino, asparagus, yellow Piennolo cherry tomatoes, bacon, basil, extra virgin olive oil
COCKTAILS (DIEGO)
Crispy with buffalo mozzarella, crunchy curly escarole, hunchbacked prawns, peanut sauce, fermented lemon
MARGHERITA PROVOLA AND PEPPER (GUSTAVO)
Peeled San Marzano tomato, provola cheese from Naples, pepper, extra virgin olive oil, basil
CONTAMINATED (DIEGO)
Rustichella with buffalo mozzarella, crunchy artichokes, grana padano flakes, bottarga mayonnaise, herring eggs and liquorice powder
LIKE A PASTIERA (DIEGO)
Fried and baked Montanara, orange flavored custard, candied orange, icing sugar
BEVERAGE: In addition to beers on tap and non-alcoholic drinks, Abruzzo wines will be available as sponsors of the evening from the DIUBALDO winery: owners are three young brothers from the Di Ubaldo family who left the textile world to dedicate themselves to wine production. The idea for the packaging came from there: fabric labels, for “a fabric wine”.
GUSTAVO’S HISTORY AND PIZZA – THE FUTURE OF TRADITION
Martina Marcellini carries the love for pizza in her blood, a dream shared by her grandfather Ciro and pursued with determination by her father Lucio. In reality they are not heirs, as often happens in Naples, of generations dedicated to white art, but the entrepreneurial streak in restaurant activities is the common thread that led them first to manage a restaurant in Teramo and now in Giulianova, finally dedicating themselves to 100% to an own and authentically Neapolitan project.
“Gustavo – the future of tradition” was born on 30 July 2020, after a break forced by Covid-19 and renovation works. The sign is not just a play on words but a real claim: the tangible intention is to enhance the essentiality of simple things, those of the past, authentically Neapolitan.
In fact, the menu revolves around classic Neapolitan proposals such as “cuoppo” (a mix of fried foods), traditional pizzas and desserts such as babà or Sfogliatella, but without displeasing anyone by maintaining kebabs, platters, special pizzas and some more conventional desserts. Attention is dedicated to the products and therefore also to the suppliers, purely from Campania, as Latteria Sorrentina, Solania and Somma Vesuvianaensuring an authentic and high-quality experience.
The business is family-run, with Lucio Marcellini actively collaborating in the success of his daughter Martina’s project and many young people united around her like a real family. The pizzeria is located inside a sports center and has a large reception capacity, with two rooms that accommodate up to 140 seats indoors and 230 outdoors. The offer is generally seasonal and reaches its peak in the summer months, thanks to the proximity to the beaches of Giulianova.
At the center of the proposal there is obviously pizza. The dough is highly hydrated (75-78%), leavened between 36 and 48 hours and flour used is type 0, “LaNapoletana2.0” from Molino Dallagiovanna. These choices guarantee a light, digestible and tasty pizza, faithful to the traditional one.
The interpreter is the thirty-year-old Alessio Maddalena from Caserta, who joined the team about two years ago, strengthening the objective of bringing the Neapolitan tradition to Abruzzo.
“Gustavo – The Future of Tradition” is more than a pizzeria: it is a dream come true, a promise of excellence and an invitation to discover the true flavor of Neapolitan tradition on the Adriatic coast of Abruzzo.
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