SMALL, TALL, CRISPY, SMOKING!
Never loses its allure.
Even with an ever-changing menu, that has been constantly upgraded over the years with irresistible dishes that are always seasonal, the historic Tegamino pizza has never lost its allure. And, if this style of pizza is quite typical of the Piedmont tradition, Da Michele is definitely the most typical place to try it.
An interesting story
While Farinata can be proud of its noted past, having been mentioned in legends from ancient history, the origins of “tegame” pizza (or as others call it “padellino”), are humbler and more vague.
It can be certain to have initially began as a derivative of chickpea cake due to the similarities in cooking and its distinction of being an easily transportable dish.
Cooking the farinata requires a very high temperature which, in the past, was only possible to obtain with a metal-based oven. Brick-oven pizza, prepared, as the name indicates, in ovens made with brick (a material that allows for slow heat transfer) at such high temperatures would have surely have burnt and dried it out.
After the second world war some genius pizzaiolo (pizza maker) emigrated to Turin, and quite fantastically resolved the problem by creating a dough with more water and a slower leavening which then allowed the pizza to “synchronize” with the farinata cooking times.
The aluminium baking dish in which the dough was moulded, besides protecting the pizza from the chickpea batter being cooked, was also useful in creating single portions. With this alternative way of preparing the pizza, it was able to take on new organoleptic characteristics. Thanks to being cooked in its own container it also rose higher and was softer than pizza cooked on brick, with a thin crust which was slightly fried at the bottom due to the oil that was used to line the baking tins beforehand.
The use of less yeast in the dough (a 1 to 4 ratio) made the pan pizza much easier to digest than the classic Neapolitan style pizza.