If you are staying with us at the campsite or live near Lörrach, you have probably already heard: on Mondays, the Dreiländercamp smells of wood fire, fresh basil, and true Italian passion. Since June 1st and running until the end of July, our beer garden transforms every Monday from 5:00 PM into a little Neapolitan oasis, thanks to the skilled hands of Michél Ruggiero.
Recently, the team from Schwarzwald TV visited us to experience Michél in action and to find out what makes his pizzas here at the camp so special. They even dedicated a music video to him, which is already the secret hit of our pizza evenings!
Click here for the full report video and the music clip:
A certified pizzaiolo straight from the Neapolitan school
What Michél conjures up in his oven is no ordinary pizza. What began as a passion in his home kitchen for family and neighbors has evolved into a true craft. Today, Michél is officially part of the APN team (Associazione Pizzaiuoli Napoletani)—the registered Neapolitan pizza school that also hosts the world championships in Naples.
Under the influence of Gaspare Sguttari (owner of what is currently the best pizzeria in Germany and ranked among the top 50 in Europe), Michél represents the proud tradition of authentic Neapolitan pizza.
The secret behind his dough: Why does it taste so good?
In our interview, Michél shared a few secrets as to why guests at the Dreiländercamp are more than happy to line up:
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The right flour: He exclusively uses traditional Caputo flour from Naples, which is famous for creating a fine and elastic dough.
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The long resting time: The secret to the rich flavor and excellent digestibility lies in the long fermentation process of the high-hydration dough.
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Faster than your hunger! At extremely high temperatures, a pizza in his stone oven takes an average of just 60 to 80 seconds to bake.
A matter of honor: No Pizza Hawaii (But a Black Forest highlight instead!)
If you are looking for a Pizza Hawaii, you will look in vain with Michél. His Neapolitan pizzaiolo honor simply forbids it: “A true Neapolitan pizza baker doesn’t make Pizza Hawaii!”, he jokes in the video.
Instead, he has true culinary highlights on offer. Alongside classics like Margherita or Marinara (with spicy olives), he creates his very own Black Forest pizza to match the region: a four-cheese pizza topped with savory Black Forest bacon, fresh arugula, and—as the absolute highlight after baking—fine, creamy stracciatella mozzarella on top.
Come visit us next Monday!
As the music video beautifully puts it: “On the tent lawn, the evening blows over tent and grill… Michél at the Dreiländercamp, your pizza is a hit!”
A huge thank you goes to Uwe for the great hospitality in the beer garden and to the entire team at the Dreiländercamp, who make these cozy Mondays in the Grütt possible. Since the pizzas are in high demand, we recommend stopping by right on time starting at 5:00 PM.
Bon appétit!
