Since a Margherita pizza uses significantly less topping than other pizzas, many people wonder whether the price is really justified. According to chef Carlo Cracco, these were precisely selected for the product. The dough is made from a mixture of wheat and corn over three days. The special aroma is said to be achieved by roasting the corn kernels in a hot stone oven.
Pizza Margherita’s tomatoes are grown on Cracco’s own farm. The boss himself tracked down and imported the seeds for breeding in Mexico. And the rest of the ingredients should also come from organic farms nearby.
However, the visitor reviews of the Cracco on Google also show that not everyone is convinced of the pizza. There, the ratings vary between “taste revelation” and “I have never eaten a worse margherita in my life”.