NEW YORK, April 3, 2019 /PRNewswire/ -- Chef Giovanni Barbieri advocates for a future where the pizza we love is a treat for both the body and palette. He is among the next generation of chefs in Italy who carry forward the country's culinary traditions with the understanding that even in Italy, everyone is looking for healthy options. Now pizza has reached its ultimate healthfulness.
Completely different and even the more reason to give it a try, BigA differentiates itself from Neapolitan pizza by its crunch. Flavorsome and easy to digest, Chef Barbieri produces a light pizza, the secret to which is Biga, a fermentation process dating back to the 19th century.
Super soft and highly hydrated, the result is pizza light and airy on the inside and crunchy on the outside, topped piece by piece with fresh seasonal ingredients, giving the pizza an edge of character and taste.
At BigA the pizza bread base is elevated to be the star of the show. Originally conceived as an alternative to sourdough, the biga recipe is simple albeit very precise and slow. Pre-fermented and blended in two parts while hydrated at different levels during the process, biga yields a dough that fluffs to be crunchy and airy. Compared to the all-purpose flour customarily used in the United States to make pizza, the "Type 1" Italian flour used is minimally refined, more nutritious, and easier to digest.
Chef Giovanni Barbieri has developed several types of pizzas differing in flavor, style, and texture and all available also with a whole wheat biga dough. The restaurant flies the freshest, finest herbs and toppings straight from Italy weekly, which are featured as well in their selection of appetizers and salads.
Though the selling point here is what you're going to eat, the company you'll keep isn't bad either. Giovanni loves to guide his guests to the perfect menu option for them and chat about what sets his pizza apart, creating a no-rush atmosphere - laid back and comfortable.
BigA, located at 1 Clinton Street, opens today with daily hours of 12pm to 11pm.