{"id":3175,"date":"2023-10-06T11:10:46","date_gmt":"2023-10-06T11:10:46","guid":{"rendered":"https:\/\/gattomatto.sk\/pizza-from-venturska-street-5-things-that-make-it-special\/"},"modified":"2025-12-11T08:08:20","modified_gmt":"2025-12-11T08:08:20","slug":"pizza-from-venturska-street-5-things-that-make-it-special","status":"publish","type":"post","link":"https:\/\/gattomatto.sk\/en\/pizza-from-venturska-street-5-things-that-make-it-special\/","title":{"rendered":"PIZZA FROM VENT\u00daRSKA STREET: 5 THINGS THAT MAKE IT SPECIAL"},"content":{"rendered":"\n

Are you one of those who have grown fond of the combination of extra fluffy crusts, juicy tomatoes, and creamy fior di latte? No wonder! Pizza is now a signature product of Gatto Matto Vent\u00farska. Want to know what makes it so delicious? Here are some tasty titbits! Niet divu! Pizza sa stala podpisov\u00fdm produktom Gatto Matto Vent\u00farska. Za jej chu\u0165ou sa skr\u00fdva nieko\u013eko faktov, <\/strong> which you should know!<\/strong><\/p>\n\n

1.<\/strong> Dough<\/strong><\/strong><\/p>\n\n

The aim of the concept was to single out pizza as the core product and to make it stand out from other places in Bratislava that serve it. This is where chef Jakub Ben\u010do has played a key role, putting to good use his many years of experience from restaurants in London and Switzerland. \u201cI researched the very best pizzerias. I observed the dough and flour they use and how they handle the ingredients. We tried several types of dough. In the end we went for biga dough. It\u2019s a type of preferment that combines flour with water and baker\u2019s yeast, with less than half as much water as flour,\u201d he says.<\/p>\n\n

2.<\/strong> Fermentation<\/strong><\/strong><\/p>\n\n

\u201cBiga is fermented at room temperature for 24 hours. Small loaves are then moulded and fermented for a further 24 hours. This is called dry fermentation, and it is what gives the dough its yoghurt flavour,\u201d continues the chef. Fermentation ripens the dough and makes it easier to digest, perfect for the round Italian delicacy.<\/p>\n\n

3.<\/strong> Equipment<\/strong><\/strong><\/p>\n\n

The kitchen at Vent\u00farska is dominated by the Moretti pizza oven, the first of its kind in Slovakia. \u201cIt\u2019s actually powered by electricity, but comes closest to the feel of an open- fire furnace. It reaches temperatures of up to 510 \u00b0C, but we bake our pizzas at 470 \u00b0C. The pizza is completely cooked through in a minute and a half. So the process of stretching the dough and adding all the ingredients takes longer than the baking itself,\u201d smiles the chef.\u201cThe baking needs to be thorough and a cook must be present at all times to tend to the pizza,\u201d he adds. During that minute and a half, it needs to be turned three or four times so that it bakes evenly. The crust puffs up rapidly in such a short bake time, resulting in a pizza that\u2019s crispy on the outside and soft on the inside. The end result is tasty crusts.\u201c<\/p>\n\n

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4. Ingredients<\/strong><\/p>\n\n

The pizza is garnished just before it\u2019s put in the oven. We use top-quality ingredients, including delicious San Marzano tomatoes from the volcanic area near Naples. They have a really zingy taste, which I find really pleasant. This is the perfect balance to the sweeter, creamy taste of fior di latte, a cheese made from buffalo milk, again from Italy. What makes this pairing unique is that the flavours complement each other so well,\u201d gushes the chef. He also gravitates towards Italian products when choosing his salami. \u201cOne of our best-selling pizzas is the Pepperoni. It includes the slightly garlicky, Toscana pork sausage and spicy Spianata Piccante.\u201d<\/p>\n\n

We also use San Daniele, a high-quality trademarked prosciutto from the village of the same name in Italy. I love to work with fresh Italian products such as Salsiccia sausage and spicy \u2019Nduja salami, which is fermented with chilli peppers. These are all very intense flavours. We make our own stracciatella with shredded mozzarella di burrata, cream, and cream cheese, which is also served with salads or spaghetti. Of our Slovak products, I would mention beef Pastrami, which we source from KRAVA & CO, a local supplier that breeds Limousin cows grazing in eastern Slovakia, where I am from, by the way,\u201d he laughs.<\/p>\n\n

5.<\/strong> Combinations<\/strong><\/strong><\/p>\n\n

\u201cThere are two types of people. Those who love the tried-and-tested classics and those who like to try something new. For these customers, we offer special seasonal pizzas in surprising flavour combinations,\u201d says waiter J\u00falius Pekn\u00fd. He can sense when guests are game for something different and suggests, \u201cYou\u2019ve got to try this! Sometimes we bring a pizza to a table and the guests at the next table over will stare at it. Each pizza is bursting with colour and looks like something you\u2019ll instantly fall in love with. My favourite is the Focaccia Pizza, which we first tried out this summer. It\u2019s the same dough, but it doesn\u2019t stretch into the classic shape, so it\u2019s more fluffy. It\u2019s topped with tuna mayonnaise, veal, tomato confit and a dusting of black olives. Yum!\u201d<\/p>\n\n

\u0160\u00e9fkuch\u00e1r Jakub sa r\u00e1d hr\u00e1 s kysl\u00fdmi a pikantn\u00fdmi chu\u0165ami. \u201eNapr\u00edklad tak\u00e1 pizza Manzo, s u\u017e spom\u00ednan\u00fdm hov\u00e4dz\u00edm Pastrami, obsahuje aj na\u0161e vlastn\u00e9 nakladan\u00e9 jalapeno a hor\u010di\u010dn\u00e9 semia\u010dka. Pizza Salsiccia & Zucchine sp\u00e1ja vari\u00e1ciu \u017eltej a zelenej cukety s klob\u00e1sou Salsiccia. Na vrchu je do chrumkava vypra\u017een\u00e1 petr\u017elenov\u00e1 v\u0148a\u0165 na osvie\u017eenie. Fant\u00e1zii sa medze neklad\u00fa. St\u00e1le pracujem na nie\u010dom novom, tak\u017ee sa e\u0161te m\u00e1te na \u010do te\u0161i\u0165!\u201c tvrd\u00ed. A \u017ee my sa naozaj te\u0161\u00edme!<\/p>\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Are you one of those who have grown fond of the combination of extra fluffy crusts, juicy tomatoes, and creamy fior di latte? No wonder! Pizza is now a signature product of Gatto Matto Vent\u00farska. Want to know what makes it so delicious? Here are some tasty titbits! Niet divu! Pizza sa stala podpisov\u00fdm produktom Gatto Matto Vent\u00farska. Za jej chu\u0165ou sa skr\u00fdva nieko\u013eko faktov, ktor\u00e9 by ste mali vedie\u0165! <\/p>\n","protected":false},"author":2,"featured_media":174,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45,46,4],"tags":[],"class_list":["post-3175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gatto-matto-venturska","category-kitchen","category-uncategorized"],"acf":[],"yoast_head":"\nPIZZA FROM VENT\u00daRSKA STREET: 5 THINGS THAT MAKE IT SPECIAL - Gatto Matto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gattomatto.sk\/en\/pizza-from-venturska-street-5-things-that-make-it-special\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PIZZA FROM VENT\u00daRSKA STREET: 5 THINGS THAT MAKE IT SPECIAL - Gatto Matto\" \/>\n<meta property=\"og:description\" content=\"Are you one of those who have grown fond of the combination of extra fluffy crusts, juicy tomatoes, and creamy fior di latte? No wonder! Pizza is now a signature product of Gatto Matto Vent\u00farska. Want to know what makes it so delicious? Here are some tasty titbits! Niet divu! Pizza sa stala podpisov\u00fdm produktom Gatto Matto Vent\u00farska. 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