Laceno and the Picentini Mountains: seafood pizza among the woods, plateaus and silence of Irpinia

Between the beech forests of Laceno and the Picentini mountains, pizza marinara tells the story of a high-altitude Campania made of simple ingredients, careful cooking, and open views.

The Laceno plateau and the breath of the Picentini

Laceno is located in the Bagnoli Irpino area, in the province of Avellino, within the Monti Picentini Regional Park. Its landscape changes with the seasons: in spring, greenery extends along the trails and along the edges of the plateau; in summer, the altitude softens the warmth of the days; and autumn illuminates the beech forests with coppery hues. In winter, when snow covers the hills, the plateau takes on a secluded and silent aspect.

Here, the relationship with food stems from the character of the land. The woods evoke the moist scents of leaves and wood, the fresh air invites warm dishes, while Irpinia cuisine maintains a predilection for distinctive dishes based on a few carefully crafted ingredients. Even a marinara pizza can become a reflection of the landscape: tomatoes bring the color and sunshine of the Campania countryside, oregano recalls the aromatic notes of the Mediterranean scrub, garlic adds depth, and olive oil ties everything together with an essential smoothness.

The distance from the sea doesn't erase the Campanian identity of the marinara. On the contrary, on the plateau, this pizza creates a dialogue between two regional environments: on one hand, the Neapolitan pizza tradition, on the other, the mountainous dimension of Irpinia, with its temperatures, rhythms, and local cuisine. It's a humble dish only in appearance, because it requires balance at every stage.

The marinara, essential and precise

Marinara pizza doesn't include mozzarella. Its structure relies on the dough and a minimal topping: tomato, garlic, oregano, extra virgin olive oil, and salt. The absence of cheese highlights the quality of the base and dictates that you don't overdo it with the toppings.

For four round pizzas, you'll need about 600 grams of soft wheat flour, 390 milliliters of water, 18 grams of salt, 2 grams of fresh brewer's yeast, and a tablespoon of extra virgin olive oil (optional in the dough). To complete the pizza dough, you'll need 500 grams of peeled tomatoes or tomato passata, two cloves of garlic, dried oregano, extra virgin olive oil, and a pinch of salt. The tomato sauce should be smooth but not watery: if it seems too liquidy, it's best to let it drain for a few minutes.

Start by dissolving the yeast in the water, then gradually incorporate the flour. Add the salt once the dough has formed, so it can be distributed without hindering the yeast's initial work. After about ten minutes of kneading, the dough should be elastic and smooth. Let it rest in a covered container, preferably at room temperature, for an hour, then transfer to the refrigerator for a slower maturation, from 12 to 24 hours.

On the day of baking, divide the dough into four parts and shape them into even loaves. After resting for at least two hours in the refrigerator, roll them out with your fingertips from the center outward, leaving a slightly thicker edge. This movement shouldn't completely squash the air incorporated during the rising process: that extra lightness will help shape the crust.

The sauce is prepared without cooking the tomato first. Spread a thin layer on the surface, leaving the edges free, then add the thinly sliced ​​or finely chopped garlic, a generous sprinkling of oregano, a pinch of salt, and a drizzle of olive oil. The garlic shouldn't cover the tomato: in marinara, its aroma develops rapidly with the heat and should remain distinct, not overpowering.

In a home oven, it's best to use a pizza stone or a baking sheet preheated to the highest temperature for at least 40 minutes. The pizza should be baked in the hottest part of the oven, generally for 6-10 minutes, ensuring the bottom is dry and the edges are nicely browned. If the oven reaches a higher temperature, the cooking time will be shorter. Once baked, the marinara should only be left to rest for a few moments: the tomato sauce should remain warm and fragrant, while the dough retains its elastic consistency.

A Campanian flavour between altitude and memory

Savoring a marinara in a setting like Laceno means paying attention to contrasts. The tomato adds a sweet and tart note, the oil softens the surface, the oregano introduces a dry, balsamic nuance, while the garlic lingers discreetly on the palate. Without mozzarella, the pizza appears drier to the eye, but not necessarily to the bite: proper hydration of the dough and precise baking make the difference.

Its simplicity is perfect for a day spent outdoors. After a walk in the woods or along the plateau's trails, marinara restores warmth without weighing down the gastronomic experience. No extra ingredients are needed to make it special: the key is to keep each flavor distinct and let the setting act as a backdrop, not a decoration.

In Laceno, pizza marinara can be imagined at the end of a high-altitude afternoon, when the light fades over the Picentini Mountains and the green of the beech forests takes on darker hues. The dish retains the direct character of Neapolitan tradition, but finds a different, slower, more contemplative pace on the plateau. Between the scent of oregano, the warmth of the oven, and the fresh air of Bagnoli Irpino, Campania demonstrates once again how a simple recipe can change tone without losing its identity.