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Luca Brancaccio has updated the menu of its pizzeria in Caserta again: it debuted in May Summer Selection which, as the name suggests, is the section of the menu that includes pizzas with typically summery ingredients and flavours.
The summer menu of Pizzeria Luca Brancaccio includes six pizzas in total this year, three of which are confirmed from last summer and three unpublished.
Confirmed by last summer’s Summer Selection are: Coastal (Fior di latte from Naples, Sorrento curly tomato, stracciata from Sorrentina dairy cow’s milk, Cetara tuna, Sorrento lemon jam, extra virgin olive oil); Fresh (artisanal basil pesto, fior di latte from Naples, courgette flowers, semi-dry cherry tomatoes and ginger mayonnaise); ‘on Vicienz (green pepper cream soup, fior di latte from Naples, pecorino cheese in two consistencies, artisanal bacon, EVO oil and basil).
The unpublished pizzas of Luca Brancaccio’s Summer Selection 2024 are: Buffalo Bill (Fior di latte from Naples, buffalo bresaola, strips of dried buffalo meat, tuna sauce dressing, extra virgin olive oil and basil); Sea Tartare (Fior di latte from Naples, prawn tartare from Marzara del Vallo, unripe kiwi mousse, citrus zest, celery powder, extra virgin olive oil); Clear sea (Fior di latte from Naples, potatoes with Normandy butter cooked in beech wood, octopus carpaccio, parsley cascade, citrus zest, extra virgin olive oil).
Tonia Credendino and Ornella Buzzone have already written about the 2024 “Summer Selection” of the Pizzeria Luca Brancaccio of Caserta on Luciano Pignataro’s blog.
We tasted the Buffalo Bill, currently the most requested pizza on Brancaccio’s summer menu, a pizza based on the flavor of buffalo meat. From the moment it arrives at the table, this pizza amazes with the exceptionally intense aroma of the cured meat and the strips of meat, generously distributed on the disc. When tasted, the flavor is completed by the tuna sauce dressing which surprises the palate after a few bites. A delicious and unmissable pizza, especially for meat lovers.
“This pizza is inspired by a typical Piedmontese recipe but widespread throughout Italy and also very popular in Campania: Vitello tonnato – explains Luca Brancaccio – but I wanted to make it more local and more intense with buffalo instead of veal”.
Pizzeria Luca Brancaccio is in Caserta, in via Sardegna, 42.
Closed on Mondays and Sundays for lunch.
Contacts: [email protected]; 0823 77 66 69;
https://www.pizzerialucabrancaccio.it/
