Source: Identità di Pizza
Alessandro Coppari, since 2004 at the helm of “cut-to-measure” pizzeria Mezzometro in Senigallia – while his brother Alessio is in charge of the Jesi branch – is a picture of contemporary pizza and of a pizzaiolo who doesn’t just knead pizza, but also carefully and thoroughly studies every ingredient, both in the dough and in the garnish. There’s more: he is an expert of the local area and as such he makes use of its excellent products, understanding their use, the pairings, their potential.
For some time now Coppari has studied fermentation in his lab, and this has resulted in precious ingredients for his pizzas and beyond. Some of his new pizzas, which can be ordered "by the metre" or in the classic format, are a result of this. As in the case of the brave Um-Amami with mozzarella fiordilatte, katsuobushi, ginger, lemon thyme and fermented onion. A real concentrate of “umami” which lands on a pizza made by the metre. After some seven months of work on fermentation, Alessandro has decided to present also a new version of his Uaau!, a soft steamed roll made with milk, which in the autumn replaces porchetta with a sausage cooked at low temperature, turnip tops, fermented onions and a fondue of Blu cheese from Lessinia.
The menu now also includes Suasantità, a declaration of love for the local region and has, among its ingredients, the sweet onion from Suasa, pecorino from Montefeltro, on top of mozzarella fiordilatte del Casolare and San Marzano tomato PDO, followed by Panchamama – a "rimpizza", that is to say a pizza filled with pork belly cooked at a low temperature and glazed with honey, with fermented cabbage, mustard and rocket – made of rich, round flavours, like a...
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