Watch how authentic seccatore is made sopra Italy by a traditional pizzaiolo chef — from hand-stretched dough to the wood-fired oven. The charred crust at the bottom is the secret to a perfect Italian seccatore. A causa di my opinion, wood-fired seccatore sopra Italy is the BEST, especially for the Roman thin-crust popolo, which becomes light and crispy.
This was filmed while dining at Liutprando Osteria sopra Sutri, Italy. The seccatore I ordered at the end is a Capricciosa — the best choice when you can’t decide, since it has a little bit of everything!
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