Retire Early
Lifestyle
Retirement; like your parents, but way cooler
In 1991 Billy and Akaisha Kaderli retired at the age
of 38. Now, into their 4th decade of this
financially independent lifestyle, they invite you
to take advantage of their wisdom and experience. |
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Rosetta Pizzeria
Lecce, Italy
Billy and Akaisha Kaderli
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Pizza
is not the same in Italy as it is in the States.
Italians take pride in both
the special long-fermented Biga dough that defines their
pizzas as
well as the creative toppings that make them unique.
While in Lecce, we heard of
"the Best Pizzeria in town" and had to give it a try. Locals flock to Rosetta's
but tourists don't know about it.
Take a look below at a
locally famous pizzeria in Lecce.
The front of the pizzeria
About a kilometer and a half from
our B&B
is Rosetta's.
Advertising a wood-fired oven, the place is
actually very quaint.
The front of this place is not splashy at
all.
Pizzeria Rosetta Menu
The menu at Rosetta's is
simple.
There are the classic
pizzas like the Napoli or the Margarita as well as some adventurous ones.
All are made with quality ingredients - no
filler cheese here, no frozen vegetables and the best virgin olive oil of the
area.
Inside the pizzeria
As you can see, the inside is humble. Just
what you would expect of a locally favorite place. No need to put on airs to
impress anyone.
When we walked in, the staff and other
customers showed surprise that we (obvious tourists) were even there.
Perfect.
On the wall are newspaper clippings of the
history of Lecce. The large center photo shows one of the Roman Columns of the
Appian Way which came from Brindisi.
The Appian Way connected Rome to Brindisi, a
port city on the east side of the Italian Peninsula. This was one of the
earliest and strategically most important Roman roads of the ancient republic.
Somehow the second column was placed in Lecce
in the prominent square of Piazza Sant'Oronzo. This was a way to highlight the
city's connection to Ancient Roman history.
Lecce and Brindisi have an ongoing squabble
as to where this second column belongs. But for centuries, it has remained here.
The Biga pizza dough rising
Biga is a pre-fermented yeast dough that
allows for complex flavors to develop within the dough itself, enhancing the
taste profile. This pre-fermentation also strengthens the gluten in the dough
resulting in a crust that is chewy, airy, doesn't crumble and with a slightly
crisp exterior.
This dough is made ahead of time (8 to 24
hours) and you can see here the dough is ready to be pressed out or tossed.
A Pizzaiolo making pizza behind the glass
window
Because the Biga is filled with air holes due
to the fermentation, the crust appears "lumpy." Surprisingly, it is light to eat
and better on the digestion than other doughs.
This Pizzaiolo has 4 pizzas going at the same
time. The oven is so hot that these pizzas are ready in minutes.
Toppings are in containers on the upper left.
Eggplant pizza
Top quality cheese with fresh grilled
eggplant and a light pomodoro sauce are on this pizza.
You can see the bumpy, airy flavorful crust
which is like none we have ever had in the US.
Pizza with olives, capers and anchovies
This also, was a very tasty pizza. One with
olives (curiously, with the seeds left in), capers and anchovies.
We ended up with half of each pizza to take
home for later munching.
Would we recommend Rosetta Pizzeria?
ABSOLUTELY!
_______
Pizzeria Rosetta
Via Leuca, 74
Lecce, Italy
Tele: +39. 0832. 347227
For more stories, photos and videos of
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About the Authors
Retire
Early Lifestyle appeals to a different
kind of person – the person who prizes their
independence, values their time, and who doesn’t
want to mindlessly follow the crowd.
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