While driving around, one of the area's we passed by was Modena (who are known to be the best makers of balsamic viniger). I met a very sweet gentelaman by the name of Fabio, who agreed to teach me the tricks of the trade.
First I was taught how to make the perfect pizza without a roller.. all by hand, and using the edge of the table to streach the dough.
You see the pizza in the back? That was a very special pizza. No tomato sauce, just mozzzeralla and when it was out of the oven, it was drizzeled with some 20 year old sweet balsamic vinger.. Excellent!
The wood oven was soo strong, it took about 90 seconds to get a perfectly crisy to the sides, and a soft goowey middle to our pizza.
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