Flavor Profile
The Backyard Pizzaiolo
Your pizza oven cost more than your couch.
Your pizza oven cost more than your couch. You've got a pizza oven, wood-fired if you could swing it, gas if you couldn't. You make your own dough 72 hours ahead. You know Caputo flour from all-purpose. You love Italy, trattoria cooking, pasta alla nonna,…
Your main traits
- italian
- umami
- oil
- simple
Your aromatic portrait
You've got a pizza oven, wood-fired if you could swing it, gas if you couldn't. You make your own dough 72 hours ahead. You know Caputo flour from all-purpose. You love Italy, trattoria cooking, pasta alla nonna, antipasti. You cook on the simpler side, more umami, more oil. You use mozzarella di bufala the way others use butter. You put parmesan on everything. You like Italian olive oil more than French. You make your own pesto. You're no fan of food that's too French, too fussy, too sauced. You chase Italian simplicity: three good ingredients beat ten mediocre ones. You love basic black pepper, but you know a Kampot transforms a carbonara. You also make your own focaccia and panini.
Your 5 signature products
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« Kampot black, fruity and ample, is your signature on carbonara, cacio e pepe, focaccia. It lifts the Italian simplicity without taking over. »
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« Tuscan oil, more peppery and green, is your reference Italian finishing oil for bruschetta, pasta, a raw drizzle over pizza. »
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« Fleur de sel on your hot focaccia, your tomato-mozza, your osso buco: the essential briny, crunchy finish. »
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« Balsamic of Modena, 12-year, as a finish on heirloom tomatoes, parmesan, strawberries: Italian authenticity guaranteed. A few drops, no more. »
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« Kampot red, fruity-floral, is your special-occasion pepper on Italian meats and truffled white pizzas. »
Your signature dishes
- carbonara with Kampot
- tomato mozzarella with balsamic
- focaccia with Tuscan oil
Your go-to occasions
pizza night, Italian dinner, weekends
Your opposite profile
At the other end of the spectrum:
The Japanese-at-Home CookYou cook precision, not quantity.