Now you're making the pizza 🌾
Inside the bag you'll find flour and yeast: with Andrea's video recipe, you can make the Tipica e Originale Pizza Polesana right at home 🍕
Watch the video recipeAndrea's video recipe
You got our complimentary jute bag, with the flour and yeast for our Impasto Polesanissimo® dough inside.
Below you'll find the video recipe to recreate the Tipica e Originale Pizza Polesana at home.
Andrea guides you step by step: from stretching to baking, all the secrets of the Tipica e Originale Pizza Polesana told by the guy who kneads it every single day.
Andrea Tessarin
Andrea is the brother of Gabrio Tessarin, the inventor of our Impasto Polesanissimo® dough and ambassador of the Tipica e Originale Pizza Polesana. They've been working side by side for years, and today Andrea is the one kneading every day at Brasserie.
It all started with a bag of flour. Arnaldo Cavallari, a miller from Adria and inventor of the ciabatta bread, brought Gabrio a bag of bread flour, and Gabrio left it in the kitchen. Andrea found it, thought it was pizza flour, and made some pizzas with it. When they tasted them, they were simply delicious.
That surprise kicked off the research: many tests and different versions later, our Impasto Polesanissimo® dough was born. Flour, water, local yeast, and a slow rise. No shortcuts, just the Tessarin method.
«You can recognize the Tipica e Originale Pizza Polesana from its dough. I'll tell you the rest in the video.» — Andrea
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