Calabrian Pizza: A Master’s Unexpected Wine Infusion

If you’re curious about unique pizza experiences, you must try Lorenzo Fortuna's creations that blend wine into his dough. Trust me, it’s a game changer!

The Art of Pizza Making with a Twist

When I first stumbled upon the masterpiece that is Lorenzo Fortuna’s pizza in Rende, Calabria, I was intrigued by his unique approach to pizza making. Imagine this: a pizzaiolo who incorporates wine into his dough! This isn’t just any pizza; it’s an expression of his deep connection to the land and its ingredients. From his early days in Chicago to becoming a pioneer in Calabria, Fortuna has transformed what we know about pizza.

At just 14 years old, he began crafting dough in his family’s restaurant. Fast forward to today, and he’s not only perfected his craft but also revolutionized traditional methods by using local ingredients like Calabrian flour blends and high-hydration techniques. His pizzas are not labeled as "Neapolitan" or "modern"; rather, they are simply his own creations—each bite tells a story.

Ingredients That Speak of Calabria

Fortuna’s menu reads like a love letter to Calabrian cuisine. He plays with flavors by incorporating saffron, turmeric, and even activated charcoal into his crusts. My personal favorite? The Eccellenze di Calabria pizza that features creamy fior di latte cheese paired with tuna fillet and spicy ‘nduja sausage.

But it doesn’t stop there—Fortuna’s passion also shines through in dishes like the Focaccia al Magliocco, made with red wine from the indigenous Magliocco grapes. This focaccia embodies the essence of the region with its rich flavors—smoky pancetta and earthy porcini mushrooms make every bite memorable.

A Heartfelt Community Connection

One of the most touching aspects of Fortuna’s work is how he gives back to the community. The Padellino Volare Oltre is not just another dish; it represents an inclusive effort involving young adults with intellectual disabilities from the local cooperative “Volando Oltre.” This initiative has garnered attention and even earned recognition at international pizza competitions! It warms my heart knowing that every order contributes to supporting this remarkable project.

Bread as Dessert? Yes!

And let’s talk about dessert—who knew bread could take center stage? Fortuna’s restaurant offers a delightful twist: baguette slices served with whipped butter and seasonal jams. It might sound simple, but trust me when I say it brings an unexpected wave of nostalgia that makes you smile.

In sharing these experiences at Lorenzo Fortuna’s pizzeria, I’ve learned that true culinary artistry goes beyond just cooking; it’s about weaving stories through food. Whether you’re a pizza aficionado or a casual diner looking for something new, this place is definitely worth exploring!

Photo by Pranjall Kumar on Unsplash