Pitera refractory, also known as "biscotto di Sorrento", is a fundamental element in the traditional preparation of Italian pizza. This particular type of refractory stone, native to the Sorrento area of Italy, is widely appreciated for its ability to absorb and evenly distribute heat during pizza cooking, thus ensuring a crispy and well-cooked base.
The refractory pitera is made with special clays extracted from local quarries and subjected to artisanal manufacturing processes that give the Sorrento biscuit its distinctive characteristics. This material is able to withstand very high temperatures, allowing the pizza to be cooked optimally both in traditional wood-fired ovens and in domestic ovens.
The use of refractory pitera for the preparation of pizza represents an authentic link with Italian culinary traditions and contributes significantly to the quality of the finished product. The ability of this stone to transfer heat uniformly allows for a crispy and well-cooked base, distinctive characteristics of true Italian pizza.
Thanks to its renowned quality and its origins linked to the artisan tradition of Sorrento, the refractory pitera has become an essential element for pizza enthusiasts and professional chefs who seek to recreate authentic Italian culinary experiences. Its presence in pizza ovens represents a tribute to the craftsmanship and passion for good food, helping to preserve and spread the Italian gastronomic culture throughout the world.
