Eatalia: No Secret, We're Just Italians Making Pizza The Way It Should Be

In the run-up to the Beijinger's 2015 Pizza Cup Launch Party Oct 17-18, we are profiling some of the best pies in Beijing so that you, our faithful readers, can try as many as possible before we ask you to make your choice for the best. Today we talk to Gian Luca Torcoli, partner of the Eatalia Group, about what makes their pizzas special:

What's your style/pizza philosophy?
I don't really have any personal philosophy. I would say that 95 percent of what is called "pizza" in Beijing can taste good or bad, depending on everybody's palate, but should be named differently, because it is just something very far from what pizza is supposed to be.

In a market crowded with over 100 different pizza shops, what do you do to stand out?
I think we don't do anything special to stand out. We are Italians and the only pizza we can produce is the one we have been eating in Italy our whole lives. That, or nothing. Our grandmas would never forgive us if we were serving pizza with ketchup, creepy cheap cheese or any atrocious combination of toppings. Of course, we put a lot of effort behind finding the right ingredients, and keeping the standard of quality as high as we can, considering our very affordable prices.

What would you say your style is?
Roman.

Thick vs Thin: What's your take?
Thin, crusty, crispy… Mmmm, love it!

What's the secret to your sauce?
No secrets. Just Italian products with Italian flavor. Peeled tomatoes from Campania, extra virgin olive oil from Tuscany, fresh basil, good sea salt.

What kind(s) of cheese do you use and why?
Of course only Mozzarella, I mean for the base. Then we have one pizza with Buffalo mozzarella, one with Gorgonzola on the top of salami slices, and a four-cheese pizza coming with Gorgonzola, Taleggio and grated Parmigiano, all rigorously DOP (from protected designation of origin). The answer to “Why do this?” is "Why not?" What else should we use? Pizza is intrinsically meant to be like this.

Tell us about your standard pizza.
Name: Margherita            
Thick or thin crust? Thin
Type of sauce? Peeled tomatoes from Campania, extra virgin olive oil from Tuscany, fresh basil, good sea salt.
Type(s) of cheese? Our Margherita comes with regular mozzarella, some dried oregano leaves and a touch of extra virgin olive oil. We have a gourmet version of margherita that we call "Eatalia Margherita", which is like a regular Margherita, on the top of which we add slices of fresh tomato, slices of fresh buffalo mozzarella, fresh basil leaves and a more generous touch of extra virgin olive oil.
What other things make it special? Love and passion.
How many sizes does it come in? Individual portion/medium for RMB39, pizza for two/large for RMB79, family pizza/extra large for RMB149.

Tell us about your most unique pizza.
Name: Rustica
Thick or thin crust? Thin crust.
Type of sauce: Peeled tomatoes from Campania, extra virgin olive oil from Tuscany, fresh basil, good sea salt.
Type of cheese: Mozzarella for the base
What other things make it special? Fresh rucula, fresh cherry tomatoes, slices of Parma Ham, grated Parmigiano and a touch of extra virgin olive oil.
How many sizes does it come in? Three sizes: individual portion (Medium) for RMB48, pizza for two (large) for RMB99, family pizza (extra large) for RMB198.

Come sample slices from 19 of Beijing's best pizza makers at our two-day pizza festival Oct 17-18 at Galaxy Soho.

Images: Eatalia