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Among the many recipes in Chef Massimo Vicidomini’s culinary repertoire, the Pizza Rossa stands out as a dish deeply rooted in tradition and personal history. Also known as “Marinara,” meaning “Fisherman”, this recipe hails from a pizzeria in the South of Italy and reflects its origins and practical value.
Historically, the Pizza Rossa was the go-to meal for fishermen heading out to sea. There were two main reasons for its popularity, “Fishermen would take Pizza Rossa with them to sea because it stored better without cheese, and it was more affordable,” explains Chef Vicidomini.
But the reason why this pizza is so important is because it also holds a special place in Chef Massimo’s heart for personal reasons. “This pizza was my grandfather’s, Nonno Luigi, favorite pizza, and he passed away a few years ago. Making Pizza Rossa is a way for me to honor his memory and keep a piece of our family tradition alive.”
In modern times, thanks to social media, Pizza Rossa has gained renewed popularity. Many pizza makers showcase this traditional dish, and it is favored by pizza aficionados who appreciate its simplicity. The absence of mozzarella allows the quality of the dough to truly shine, making it a pure expression of culinary craftsmanship.
Chef Massimo Vicidomini developed his culinary passion early, beginning at a local pizzeria in Italy and honing his skills at various restaurants along the Amalfi coast. After furthering his career in London, he returned to Italy, contributing to Michelin-starred L’Olivo in Capri among others. His journey eventually brought him to Washington D.C.’s Café Milano and later opened RPM Italian DC, where he rose to executive chef, bringing to life his traditional Italian heritage and modern approach at RPM Italian everyday.
Whether you are looking for space to fit a group of 10 people or 500 people, RPM is proud to offer venues to fit any occasion. With the holidays approaching, we understand the importance of […]
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