My project is all about environmental and community responsibility. I’m a custom surfboard builder that wants to help make a change in our toxic industry while also taking action to help protect a rare California coastal habitat.
The technologies required to make a better surfboard are no longer experimental, they’re high quality and available for those willing the invest the time and money necessary. The funding of this campaign will allow me to use plant-sap based resins and recycled foam products to build a collection of beautiful surfboards.
Once my work is finished I’m going to hold an art show/silent auction and donate the profit from the line’s sales to the Save Naples Coalition, a small group of people helping to protect the Gaviota coast from major development.
Larger scale change is always spurred on by grass roots efforts that raise consumers’ expectations. I want to be part of the challenge and help change the demands that customers put on our industry.
Donate to – Build an environmentally friendly-er surfboard
The dish that has been called “almost certainly the most widely eaten food on the planet” originated in Naples, though Neapolitans would be aghast at the pizza toppings such as chicken tikka, ham and pineapple, and chicken pesto that have taken root in this country. Back in the home of the pizza, people keep it simple. Most go for the Marinara, topped with tomatoes, garlic, oregano and olive oil (with the option of a few anchovy fillets) or the Margherita, topped with tomatoes, mozzarella, basil and olive oil.
- Marinara – tomatoes, garlic, oregano, olive oil
- Margherita – tomatoes, mozzarella, basil, olive oil
I discovered how these tasty toppings retain their artisanal excellence on a recent visit to Naples organised by the restaurant chain Rossopomodoro (“red tomato”), which is based in the city. Established in the late Nineties, it has opened more than 100 branches in 12 years. Most are in Italy, with nine branches in Naples alone, but the company is rapidly expanding around the world. Already operating three restaurants in London and one in Birmingham, it plans to open another five per year in the UK.
Starting as a dough ball, the pizza base is pressed into the requisite disc with a raised edge (called the cornicione) by the fingers of the pizza-maker. All that flamboyant whirling in the air that you might have seen is frowned on. The Rossopomodoro pizza is then cooked in a wood-burning stove for 60 to 90 seconds at 485C.
But what goes on top? The zingy sauce made from the San Marzano tomato, grown around Vesuvius, explains why not much else is needed on local pizzas. Ripened by the sun, which shines here for 250 days a year, its flavour benefits from the mineral-rich volcanic soil and deepens during the preserving process.
keep reading to learn about the exclusive buffalo herds used for mozarella and more!