Once upon a time... This is how a new chapter at Pizzeria Madremia in Sirignano (Avellino) begins. This belongs to young chef Giovanni Arvonio, who through this new menu presents his career, his growth and the authentic flavours of his region.
Giovanni Arvonio with Carmen Vecchione
The dining room at Madremia
The attention to detail is the usual one, the change is part of the desire to look ahead. A big project that during the months of closure gradually made some new ideas concrete. The direction is the same,
Arvonio's philosophy and attention are the engine that guides the desire to improve; the change is a synonym of renewal and so is the idea of being supported by the young
Mariano Testa, who is now in charge of the pizza counter and who, with
Giovanni, has developed an improved and lighter dough.
A teamwork, a challenge that has no more secrets and makes
Madremia one of the few places in Irpinia and Campania that works on dough only made with living mother yeast. A light base that is very good not only with classic toppings, but also with gourmet recipes that here are called “pizze da chef”.
Pizza Araucana, with eggs from a rare breed of American hens
The main idea that
Arvonio has followed since the birth of
Madremia, is based on the research of products from small local suppliers, both near and far, but always with a person behind them. It's an original place, even in terms of design and attention to detail which we can also notice in a new idea of storytelling, not a simple menu, but a book you can browse and read, with faces, stories, lives and projects.
