At Mammas Simple Food, pure Italian cooking is at the heart of what they do. The owning family around Fortunato Tassone has run Italian restaurants for decades. At the time of our conversation, managing director Malte Bruins reported three locations in Dinslaken, Kamp-Lintfort and Bocholt – united by a clear concept: simple dishes, high-quality ingredients and baking in a wood-fired oven.
We spoke with Malte Bruins about ovens, dough and his favourite dishes – and he shared his favourite recipe.
Oven and dough: Mammas Simple Food's approach
According to Malte Bruins, all restaurants bake in a Valoriani Igloo 140cm – fuelled with beech wood. The pizza dough is made with a Bernardi dough mixer. The combination of strong top and bottom heat in the wood-fired oven and careful dough management is central to the team.
Note: Anyone planning a wood-fired oven should consider sufficient heat reserves, the right size and a good interplay with dough technology. We are happy to provide individual advice on wood-fired ovens and dough mixers.
5 Questions with Malte Bruins
1. Which dish do you most like to prepare in the oven – and why?
"Pizza and homemade country bread. The dough, together with carefully selected ingredients, develops an incomparable aroma in an oven fuelled with beech wood."
2. What makes your oven special?
"Being able to practise authentic Neapolitan pizza craftsmanship, traditionally in an oven fired only with beech wood. High temperatures ensure a short baking time, ingredients remain fresh and crisp, and the flavour is preserved."
3. Your tip for home cooks with a wood-fired oven?
"Don't skimp on the wood. Use only a little flour under the dough. Work at high temperatures."
4. Where or for whom would you like to cook someday?
"For the Italian and the German national football teams. No matter where …"
Favourite recipe: Spaghetti aglio, olio e peperoncino
For this classic pasta dish, crushed or finely chopped garlic cloves are heated or lightly fried in plenty of virgin or extra virgin olive oil. Depending on the degree of browning, this gives the dish a delicate, slightly bitter-spicy note. The flavoured oil is seasoned with plenty of freshly ground black pepper and tossed with spaghetti cooked al dente.
In the spicy version (Spaghetti aglio, olio e peperoncino), fresh or dried red chillies are added to the oil along with the garlic. Chopped flat-leaf parsley works well – either mixed in raw or briefly fried in the oil. Simple, made with good ingredients and fresh pasta, it is a real pleasure.
Many thanks to Malte Bruins for the conversation and the recipe – and a recommendation to visit Mammas Simple Food.
