Cordon Bleu

I am a chef from the city of Naples
who now resides in the town of Eccles
which is renowned for a famous cake
but that is not what I normally make.
I was first trained to become a baker
but then decided to be a pizza maker
and maybe people would like to know
that I am a sorcerer working the dough.
 
Preparing the base is where I  excel;
I put flour in a bowl and make a well,
pour in warm water and table salt
then add the yeast (while I drink malt).
I have to be bold so I must not recoil
when the time comes to use olive oil;
if it is extra virgin it’s an added bonus
as it will me help to lighten my onus.
 
Making the mixture is the initial deed
but kneading the dough is what I need.
Once I’ve started there’s no stopping,
It is time to think about the topping.
I can put mozzarella, passata, salami,
or mushrooms, black olives, pastrami;
anchovies, tuna,  pineapple, prawns
or, if I’m asked, I can provide brawns.
 
But I have to confess that I am in luck
because I don’t like this foreign muck.
This odd concoction is a waste of cash,
I much prefer sausages and mash.

© Luigi Pagano