The Asturian company Pizzastur makes artisan pizzas in which cider do not go amiss.
LA SIDRA.- After working in a pizza restaurant in Oviedo where they use cider to marinate their ingredients, Ivan Castillo Lopez, manager in Pizzastur, decided to open his own company in the district of La Calzada, Xixon.
Three months later, in June 2013, they moved to Carretera Carbonera, in Contrueces, to delight the town’s palates with their artisanal productions, for which they use indigenous products and Asturian suppliers, including the dough made by a local manufacturer.
It is impossible not to notice the original variety of pizzas offered, especially those in which cider is a main ingredient. The most demanded, after the Creole Pizza is the one called Pizzastur, made with carbonara sauce, mozzarella, blue cheese, apple compote, walnuts and cider.
Cabrales Cheese in Cider Sauce Pizza, with caramelized onion, is not lagging either. Nor does the Afuega’l Pitu Cheese one, with goat’s cheese and apple compote.
And, to finish, we can always taste the delicious sweet cider mousse.
Asked about the way they make cider pizzas, Ivan tells us that, by means of a diffuser bottle, they sprinkle Menendez cider on the pizza right before placing it in the oven. With the heat, alcohol evaporates, but the taste remains.
And, if there is any ingredient you do not like, you can always remove or replace it, as versatility is a cornerstone in the company: the pizza, to your taste.
Currently, there are projects to make new cider pizzas, though they will be first tasted by Ivan Castillo and his team, to check their effect in the market.
For the time being, they show proud of the success achieved and a year and a half ago they decided to extend their gastronomic offer to Lugones. Good luck!
