Italian origin is part of Gastonello’s identity, but it is not enough to select a product. A tomato, cured meat or cheese must taste good, be consistent and suit wood-fired pizza.
Origin as a starting point, not the only argument
We favour Italian products because they keep us consistent with Neapolitan pizza and the recipes we want to offer. But a flag on the packaging guarantees neither flavour, texture nor consistency.
Every product must therefore be tasted and tested under real restaurant conditions. A cheese that is excellent cold may release too much water in the oven. Fine cured meat may lose its aroma when baked. An aromatic tomato may be too liquid for our dough.
Tomato: balance between freshness, acidity and density
Tomato is the base of many pizzas. We look for a clear flavour, balanced acidity and a texture that remains present after baking. A sauce that is too watery soaks the centre; one that is too reduced becomes heavy and masks the dough.
The work is not necessarily about adding many ingredients. A well-chosen tomato, properly seasoned and used in a measured amount can be enough to create depth.
Cheeses: melting, moisture and personality
Fior di latte is valued for its mildness and even melting. Other Italian cheeses are chosen for a precise purpose: creaminess, character, salt or a fresh finish. The amount is adjusted so as not to overwhelm the pizza.
Cured meats: before or after the oven?
Heat quickly transforms fats and aromas. Some cured meats withstand baking and flavour the pizza; others are better added after the oven, when they remain supple and aromatic.
We therefore consider thickness, fat content, salt and behaviour under heat. Cured meat should not merely look generous: it must remain pleasant across the whole pizza.
Vegetables: control water above all
Mushrooms, peppers, aubergines and onions bring more than flavour. They also bring water, sugar and texture. Depending on the product, pre-cooking, draining or a specific cut may be necessary.
Seasonality also matters. A fresh, ripe and well-prepared vegetable can transform a simple recipe. Conversely, multiplying out-of-season ingredients does not automatically make a better pizza.
Testing under real conditions
A product is approved after several trials: quantity, cut, position on the pizza, time of addition and pairing with other ingredients. We also check consistency from batch to batch, because a recipe must remain reliable during service.
- Taste it on its ownUnderstand the product’s flavour, salt, acidity and texture.
- Test in the ovenObserve melting, released water, colouring and aromas.
- Test the balanceCheck that it masks neither the dough nor the other ingredients.
- Approve for serviceCheck ease of preparation and consistency.
Why simplicity is often more demanding
A pizza with few ingredients cannot hide their flaws. On a Margherita, dough, tomato, fior di latte, basil and oil are immediately identifiable. The quality of each one is therefore essential.
Frequently asked questions
Do all Gastonello ingredients come from Italy?
Our positioning is based on Italian products. Some fresh products or supply constraints may require adapted management, but Italian consistency guides the selection.
Why are some ingredients added after baking?
To preserve freshness, texture or aroma. Very intense heat can harm fine cured meat, burratina or certain herbs.
Is a pizza with more ingredients more generous?
It may be more heavily topped, but not necessarily better balanced. Generosity is also measured by quality and the right amount.
References and sources
These sources provide further verification of the main technical, cultural and food-safety references cited in the article.