Food journalist Luciano Pignataro highlights the Attaccami pizza from Madison Pizza e Ristò in Salerno, created by Vincenzo Rea in collaboration with chef Paolo Gramaglia.
The pizza combines prepared scarola with San Marzano tomato and marinated red datterini. The scarola preparation includes anchovies, Taggiasca olives, capers, raisins and pine nuts.
The recommended pairing is Piedirosso Campi Flegrei Contrada Salandra. Contrada Salandra is a Pozzuoli-based winery that lists Campi Flegrei Piedirosso among its wines.
Where to find it
Madison Pizza e Ristò's Salerno venue is located at Via Remo Tagliaferri 10. Pignataro's coverage identifies this address as the setting for Madison's pizza and restaurant offer.
Readers planning a visit should check current opening hours, reservation requirements and menu availability directly with the venue, as those details were not independently verified in the sources used for this article.
Why the gluten-free context matters
Madison presents gluten-free food as an integral part of its gastronomic identity, rather than as a separate or limited option. That background helps explain the attention given here to preparation and ingredient combinations.
The available reporting describes Vincenzo Rea's role in that approach at the Salerno location, where gluten-free cooking is treated as a culinary focus.
What to know about the pairing
The article pairs the Attaccami specifically with Piedirosso Campi Flegrei from Contrada Salandra. The winery identifies itself as based in Pozzuoli and presents Campi Flegrei Piedirosso in its range.
The sources reviewed do not specify the exact Piedirosso vintage used or served, and they do not independently verify tasting notes for the wine. Readers interested in the current vintage should confirm it with the restaurant or the winery.
