Stefano Callegari, master pizza maker and inventor of the famous Trapizzino, opens the doors of the "Tonda" pizzeria to recount his Apulian (or Barese) focaccia. Ancient kneading techniques (autolysis), long leavening, extraordinary raw materials, a lot of passion and a contagious sympathy for a crunchy and colorful recipe that can be easily reproduced in the home oven!

In collaboration with Così Com'è https://www.cosicome.eu/

Stefano Callegari's pizza in a pan video:    • La pizza in teglia fatta in casa di S...  

The IS series dedicated to Italian focaccia:    • La focaccia genovese di Marinetta dal...  

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