MODENA. The chef Luca Marchini inaugurates a new reality, the third active in what is now the place that represents it, that is Piazza Pomposa in Modena. In fact, the fine dining restaurant is located there The King’s Herb*which turned 21 this year – precisely in the gallery of a historic building overlooking via Castel Maraldo – and the Trattoria Pomposa al Re grasstandard-bearer of the Modena tradition for 9 years.
HERE IS THE PIZZERIA
Is called three in Pomposain via del Taglio 105a reference indeed, but also a journey that completes the offer proposed by the chef, adding the Pizza. Because tRe in Pomposa is just that, one pizzeria which aims to be simplicity and goodness, not gourmet but certainly refined in the choice of raw materials, preparation and à la carte options.
«This opening is the result of a thought developed over time, the entrepreneurial desire to expand the business through new challenges and speaking to a more varied audience. But it is also the desire to follow a world that has always fascinated me. I wanted to bring the know-how and cooking techniques to the pizzeria. This is why the raw materials used are treated directly by us. – explains the chef Luca Marchini – I’ll just give a few examples when talking about Sciacca anchovies in salt which we wash, remove the bones and leave to marinate for about a month in EVO oil; or even Sicilian tuna processed in our internal laboratory; the same goes for all preserves. The intention was to create a place for everyone, from the very young onwards, where they can find the great classics, prepared with the care and attention to quality that distinguishes us, together with more particular and refined proposals”.
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SOFT FRAME AND GENEROUS SEASONING
There Pizza Of three in Pomposa it is characterized by a soft and fragrant crust, generous seasoning, a dough made with sourdough and a leavening that varies between 36 and 48 hours depending on the type: type 1 flour for the traditional one; the wholemeal version with a “house” recipe based on type 1 flour, wholemeal flour and internally made flour with sunflower seeds, pumpkin seeds and walnuts.
STARTERS, HAMBURGERS AND DESSERTS
In addition to pizzas, the menu includes a selection of Italian appetizersno first or second course but a choice of Hamburger between meat, fish and vegetarian. The common thread is always the one that links each preparation: care in the choice and processing of the ingredients, use of home-produced bread.
And to conclude the meal, chef Marchini opted to follow the tradition he wants in the pizzeria classic dessertsobviously all home made: cheesecake, profiteroles, crème brûlée, lemon or coffee sorbetare just some of the delicious alternatives.
Finally, to accompany the meal, a small selection of labels regarding the wineto which are added some researched ones homemade beers.
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