Some recipes have the ability to recall specific moments. It only takes a few flavors to to find yourself sitting by the sea, imagine a dinner that stretches on until sunset, or recall those simple lunches that seem to have nothing special about them and Instead, they end up leaving a lasting impression.
Italian summer cuisine is the perfect example. Because summer smells like the sea, outdoor dining, and meals that go on and on for no particular reason. The flavors we crave also change: dishes that have character but aren't heavy, simple ingredients used to their full potential, and that sense of lightness that depends not so much on what we eat, but on how we experience it.
It's been this idea of an Italian summer This is where Gennaro Contaldo’s work begins. On the one hand, a recipe that evokes the sea, shared meals, and evenings that seem to move at a leisurely pace; on the other, a cuisine that is simple, profound, and authentic—one that demonstrates just how much can be achieved by starting with simple ingredients. The common thread is Pinsa, once again, which embraces both of these interpretations and transforms them into two different—yet equally special—ways to experience and savor the summer.
Pinsa with octopus ragù: the taste of the sea on a plate
If there’s one cuisine that evokes the Italian summer, It's the sea. It doesn’t take much to recognize it: a terrace overlooking the coast, the background murmur of people talking, the sun slowly setting, and those dishes that arrive in the center of the table and naturally invite you to share. It’s a cuisine that doesn’t seek to impress with flashy techniques, but rather focuses on the quality of the ingredients, simple preparations, and immediate flavors—flavors capable of evoking a vacation even before you’ve finished eating.
Gennaro Contaldo's proposal stems from this idea. The octopus ragù evokes A coastal tradition based on slow cooking and simple ingredients: Tomatoes, garlic, and extra virgin olive oil create a rich base that complements the flavor of the octopus without overpowering it, allowing its natural sweetness to shine through and creating an extraordinary balance. It’s a recipe that evokes the Italian summer without even having to say so.
In this interpretation, the pinsa does more than just hold the toppings; it It adds something important to the experience. Its crunchy texture creates contrast with the smooth texture of the ragù and helps give the bite more definition. At the same time, it holds the sauce without absorbing too much of it, maintaining a balance between textures and allowing the different flavors to come through more clearly. It’s a recipe worth trying—preferably right away.
Ingredients
- 1 kg of fresh or thawed octopus
- 500 g of tomato sauce
- 1 stalk of celery
- 1 carrot
- 1 red onion
- 100 ml of white wine
- Chili flakes
- Olive oil, for drizzling
Preparation
Octopus Ragù
- Cut the octopus into small, even cubes (about 0.5 cm): this step is essential for achieving the right texture on the pinsa.
- Sauté the celery, carrot, and onion until very soft. Add the octopus and sauté until it releases its juices, then let the juices evaporate.
- Deglaze with white wine. Add the tomato sauce and the chili pepper.
- Cook over very low heat for about 90 minutes, or until the octopus is tender.
- The ragù should be very thick and rich, not watery.
Composition and Finish
- Heat the ragù slowly.
- Add a small drizzle of extra virgin olive oil to make it shinier.
- Keep the ragù warm without making it too runny.
Baking and Assembling the Pinsa
- Bake the pinsa with 2 tablespoons of sauce (just the sauce—leave out the octopus pieces) for about 3 minutes or until the edges start to brown slightly.
- Remove the pinsa from the oven.
- Spread the ragù evenly, leaving the edges clearly visible.
- Cook for another 3 minutes, or until the edges are golden brown.
Complete with
- Chopped parsley.
- Lemon zest.
- Extra virgin olive oil.
Neapolitan-Style Pinsa with Escarole: When Simplicity Becomes Memorable
If the sea is the most immediate image of an Italian summer, there is another one that is just as recognizable: that of the Leisurely lunches, open windows, and those dishes that seem so simple but really leave a lasting impression. A cuisine that doesn't seek to impress through quantity or complexity, but rather builds flavor by placing each ingredient in just the right spot.
Gennaro Contaldo’s proposal is based on this vision and draws inspiration from one of the most authentic expressions of Southern Italian cuisine. Neapolitan-style escarole demonstrates how It only takes a few elements to create something rich: The vegetable component of escarole meets the savory flavors of olives, capers, and anchovies, while the tomato adds a smoothness and the provola cheese rounds out the dish with a rich, enveloping note. The result is a recipe built on contrasts—savory, sweet, and slightly bitter—that come together in a surprising balance.
In this interpretation, the pinsa has the task of giving structure to the whole. Its texture helps support soft, flavorful ingredients, distributing the flavor more evenly and making each bite more balanced. At the same time adds a drier element that complements the seasoning allowing all the nuances of the recipe to shine through while preserving that pleasant feeling of lightness we associate with both pinsa and the most enjoyable summer lunches.
Ingredients
1 head of curly escarole
Pitted black Gaeta olives
Desalted capers
2 anchovy fillets
Garlic
Olive oil, for drizzling
200 g of cherry tomatoes
Provola
Preparation
Neapolitan-Style Endive
- Wash and dry the escarole thoroughly, then chop it coarsely.
- Sauté the garlic, olives, capers, and anchovies until the anchovies have melted.
- Wash and dry the cherry tomatoes, then cut them in half or into quarters.
- Add the cherry tomatoes to the pan and cook for about 2 minutes, until they begin to soften.
- Add the escarole and sauté it over high heat.
- The escarole should release some of its water but remain slightly crisp.
- Slice the provola into slices: not too thin, but not too thick either.
Baking and Assembling the Pinsa
- Cook the pinsa with a drizzle of extra-virgin olive oil for about 4 minutes or until the edges begin to brown.
- Add the slices of provola and spread the escarole mixture evenly over them, but without pressing it down too much.
- Cook for another 2 minutes or until the edges are golden brown.
Complete with
- extra virgin olive oil
- freshly ground black pepper.
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