Cristian Santomauro is a pizza chef, known for dedicating himself to reviving the ancient Cilentan tradition of “ammaccata” pizza. Made with heritage grains, this unique recipe was once prepared by local women (including Cristian’s grandmother) and showcases the region’s agricultural history. He prepares the dough by hand, emphasizing artisanal craftsmanship. As an ambassador of the Mediterranean diet, Cristian promotes healthy, sustainable eating while preserving authentic flavors and traditions. His pizzeria offers a distinctive taste of Southern Italy’s rich culinary heritage.
THE BEST CHEF: What is your opinion about the “Ammaccata”?
Cristian Santomauro: For me, the “ammaccata” is a means to reach the meaning. It is the means that carries values. It’s not just about making pizza and I think it’s amazing how that popular dish has the ability, through a thought, that has such strong values that automatically pass down themselves, from one person to another. I hope that in the future — even if there is already a cultural movement around the “ammaccata” — this means will be able to go forward on its own and carry the values on its own.
THE BEST CHEF: What is the primary animal source in your original recipe?
Cristian Santomauro: Our region is known for raising goats, rather than buffaloes, as we are a territory dedicated to grazing, rather than livestock farming. So our original recipe includes some goat cheese.
THE BEST CHEF: What led you to be recognised as “Ambassador of the Mediterranean diet”?
Cristian Santomauro: I don’t think it’s about whether my pizza is good or not, as that’s always subject to opinion – although it is worth tasting! The real focus is not on merely recovering the tradition, but on enhancing this special moment: a convivial occasion dedicated to the Mediterranean diet. My recognition also comes from having revived traditional grains. My role is to promote these traditional grains and highlight the significance of the moment, with a focus on the Mediterranean diet.
THE BEST CHEF: What makes your dough distinctive?
Cristian Santomauro: Using traditional grains, it’s very complicated to work with them and to bake with them. The dough is made by hand in various wooden containers; we only use sourdough and a little salt. The dough is almost brown and as you can see from the texture, it spreads on its own, which is why it is named “ammaccata”. The colour you see is given especially from fine grinding of fibers, as well as from the sourdough.
Instagram: @lammaccata
Restaurant address: Via Quattroponti, 84040 Casal Velino SA, Italy
