Make us smile!

Yes, but it depends how you like it... just crunchy or both crunchy and airy... leggerissimo

Here's Raimondo Cinque in Naples classically using the rolling pin



And Bonci style, long fermentation, high hydration and with stone milled biologic flour made 96 km south from you

Yep, just different in dough texture... and flavor... digeribilita. I would eat both, maybe
Bonci's a lot more

He uses only Mulino Marino.

hhhhhh ))