Sometimes inspiration finds you; at least that’s the case for Luca Bova and his wife Denise, owners of Bova and Co Mobile Pizzeria. The idea for a mobile pizzeria all started out from Luca’s job, selling equipment, such as pizza ovens, to catering companies. His interest was peaked by the equipment training, and seminars on how to get the most out of products before he eventually started experimenting in his own kitchen.
"I started to make pizza for my family and my friends - making it better every time until I got to the pizza that I've got now." Says Luca.
The end result is a pizza that is somewhere in between the traditionalism of Neapolitan pizza and the more typical style that you'll see at your local pizzeria. The idea is a light pizza made with Italian ingredients.
The Pizza menu is traditional, with topping like Margherita, made with fior di latte and San Marzano tomatoes as well as basil and a dusting of oregano, As well as the Salumi, the Italian version of a meat-lovers, again with fior di latte, salami, ham and Italian sausage. There is also a range of white base pizza with Salsiccia, with Italian sausage, thinly sliced potato and caramelised onion, or the decadent Tartufo, Italian sausage, mushrooms topped with shaved parmesan and a drizzle of truffle oil. There is even a selection of Dessert pizzas with a caramel banana, Nutella and even and Apple crumble pizza.
Luca’s secret, if you can call it that is all in the dough. “Make sure you ferment and let it [the dough] mature at least 48 hours. That’s how you get the dough, if you let it sit overnight, it doesn’t come out light, fluffy or digestible.” He explains.
The amount of work that goes into a mobile pizzeria is immense beneath the service, apart from having to make the dough 48 hours beforehand, the oven Luca uses is wood-fired, which needs to a lot more tender love and care before the pizzas can be cooked.
"It's worth it for sure" Luca explains of the work involved in a wood fired oven. "People appreciate the effort, they appreciate the authenticity of it, and you can get the oven up to a higher temperature which means people get their pizza faster."
Bova and Co will be doing a pop-up at Backyard Opera's car park this Friday the 16th of March.
For more information, click http://www.bovandco.com.au/ and stay tuned on www.backyardopera.com for more details.