Pizza entrepreneur guru Davide Conte talks about the truly unique, authentic, traditional, and futuristic pizzas at La Såda
Naturally Fermented Dough
To make our pizzas even more authentic and healthy I use a naturally fermented dough culture that I started in my home town, Parabita, in south Italy more than one year ago by using one apple as the starter – and now it is the base for all pizza dough at La Såda.
Tipo Uno Grain
Lately, I’m trying to use a different flour called “Tipo Uno” for our pizza. This flour comes from the same grain as the commonly used ones, but its production follows a different processing. The classic flour is “son” of post-war industrial production; it has a long shelf life but poor in many organic characteristics that Tipo Uno preserves: vitamins, minerals, amino acids, and fibres. Tipo Uno has less sugar and helps digestion. Using this flour, does not only mean giving a higher nutrition quality to our costumers, but also serving the most authentic pizza – pizza as it was made in the past. This only happens at La Såda.
Hemp Dough
Our hemp dough gives a more rustic taste to our pizzas – with an aftertaste similar to hazelnut. Hemp has fewer calories, fewer carbohydrates, more protein, more fiber, and more minerals than grain flours. In addition to helping digestion, hemp dough holds qualities that help prevent cardiovascular and cholesterol problems. Even though hemp in itself is a gluten-free product, our hemp-dough pizzas are not gluten free since our dough is not completely made of hemp. All pizzas on the menu can be made with hemp dough. Let your waiter know.
Algae (Chlorella) Dough
At La Såda I now also make pizza dough using Chlorella which is about 45% protein, 20% fat, 20% carbohydrate, 5% fiber, and 10% minerals and vitamins. When first harvested, Chlorella was suggested as a protein supplement. Some claims other health benefits of the algae, such as weight control, cancer prevention, and immune system support. Under certain growing conditions, Chlorella yields oils that are high in polyunsaturated fats—Chlorella minutissima has yielded EPA (Eicosapentaenoic acid) at 40% of total lipids.
