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Molino Quaglia and chef Denis Dello Stritto share the commitment in rediscovering natural, healthy and authentic ingredients. Denis started his career in the food sector very young. He was working in many restaurants in Northern Europe (Holland, France, the Netherland, etc) during winter, while he was coming back to work in Italy, in particular in Sardinia, over the summer. But his career took him to Brazil and finally to the US, where he worked in different restaurants and hotels, for example the Four Seasons in New York.
Denis discovered Petra flours while searching for a flour to make pasta with. He tried Gran Pasta by Molino Quaglia and was very impressed with the result. The flour was really stable and easy to work, the taste of the final product was delicate but consistent and authentic. He tried Special, or the stone-milled Petra 3. “The key aspect in the making of a simple product, such as pizza, pasta or bread, is the choice of ingredients. They need to be top quality in order to ensure a perfect result”.
Denis prepares products that are really loved by his customers. For example, the fried pizza with guanciale (pork cheek) and sea urchin, or burrata and Parma ham. The main ingredients in Denis’s fried and deep pan pizza are sourced directly from Italy. Flour, cheese and tomato are responsible for the final taste of the dish, therefore, they need to be top quality.
“Usually, chefs are pictured as being closed in the kitchen for long hours, and in a sense this can be true. However, my job allows me to meet with many different suppliers. Together we share ideas and opinions, and this constant search allows me to develop my recipes and discover always new ingredients. While being in the kitchen, I am also connected with the world around me.” Denis wants to share with his international customers the historical and cultural side of Italian culinary tradition. His main goal is preserving the integrity of ingredients and territory.
“I really like how Petra works. The wheat for their Petra flour line is sourced from local Italian farmers. These flours are able to give strength to farmers’ work and highlight their commitment to a more sustainable agriculture.”
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