Claudio
Rucher, from Rome, makes authentic Italian pizzas that have become
hugely popular
By
Shevlin Sebastian
Photo by Ratheesh Sundaram
On
Christmas Eve, 2014, Claudio Rucher was going through a lot of
tension. At his Pizza Italia restaurant, at Fort Kochi, things were
spiralling out of control. It was not easy for him to teach the local
chefs how to make pizzas, Italian style, and to manage the customers
who came from all over the world.
“At
that time, I was thinking, ‘I am from Rome, and trying to sell
pizzas in another country, even though I have been living in Kerala
for several years,’” he says. “I felt dispirited and wanted to
shut down the restaurant.”
At
that moment, redemption arrived. An Italian couple, Teo, 35, and his
girlfriend, Emma, 33, stepped into the restaurant. They ate Claudio’s
pizzas, and loved it. But they also noticed that Claudio was looking
troubled. So they spoke to him. When they heard about his problems,
they did the unthinkable. They set aside their holiday plans and
spent one month helping Claudio.
“Teo
and Emma worked from morning till night,” says Claudio. “They
helped me to find the ingredients locally, cleaned the place, and
interacted with the customers.”
Today,
the Pizza Italia is a popular spot and has got rave reviews on Trip
Advisor and Zomato. The USP is that Claudio serves authentic Italian
pizzas made in a traditional oven.
This
oven is made of bricks. There is a gas burner inside which is aimed
at the bricks. Once the burner is switched off, the bricks remain hot
for several hours. The temperature inside is anywhere between 250 to
300 degrees Celsius. When Claudio places a pizza inside, it gets
cooked within three minutes.
Another
unique aspect of the Italian pizza is the use of herbs like fresh
basil, rosemary, and oregano that serve as the toppings. And,
amazingly, whenever Claudio returns from Rome, like he did, a few
months ago, he brought 200 kgs of items, which included ceramic cups
and saucers, spoons, knives, long handles and herbs to be used in the
restaurant.
As
for the menu, Claudio serves 33 varieties of pizza. They include the
Pizzas Cappricciosa, Nostromo, Marinara and Margherita. “The
Margherita is the most famous pizza in Italy,” says Claudio. “It
has garlic,
fresh basil, tomato sauce, mozzarella cheese and extra virgin oil.”
For
the Indian clientele, he has come up with the Pizza Kerala. This
consists of tomato sauce, mozzarella cheese and paneer. To keep the
fish-loving locals happy, Claudio has invented the Pizza Fort Kochi.
“This has squid and prawns in it,” he says, with a smile.
Claudio
had set up shop in Fort Kochi because he expected that the foreign
tourists would be his main clients. Indeed, many people from
Germany, America, France, Spain and Italy are regulars. “After a
while, they get tired of eating spicy Indian food,” says Claudio.
“So they are happy to come to my restaurant.” But he is also
surprised that many of his customers are North Indian tourists, as
well as Malayalis. “I am so happy about it,” he says.
But
Claudio is unhappy about the use of ketchup on pizzas by Indians,
Germans and Americans. “It spoils the taste,” he says. “In
Italy, if you use ketchup, the chef will come out of the kitchen and
shout at you.”
So
what is the way out? “There is a special way to make sauce,” he
says. “We
use fresh tomato every day. It is cooked in the oven to remove the
water. Dough and water are enemies. Then we mix the tomato with
garlic, aromatic herbs and extra virgin olive oil.”
The
end result is that everybody likes his pizzas, including the
difficult-to-please Italians. “Do you want to savour a little Italy
in Kerala?” says tourist Enzo Bossio from Rome. “Then you can
come to Pizza Italia where you will find the people very welcoming
and a pizza prepared artfully.”
(Sunday
Magazine, The New Indian Express, South India and Delhi)
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