He accepted the challenge offered by Molino Quaglia: create a dessert starting from a “ball” of pizza.

Helped also by Corrado Assenza and Federica Racinelli, he fine tuned a sort of very soft and not very sweet pound cake (in the photo) which he serves stuffed with the same ingredients also used for a “savoury” pizza in his restaurant – artichokes, carrots from Polignano and candied bergamot – with a clearly sweeter note, adding cream of fiordilatte and flakes of dark chocolate.

The dough is made starting with a mature ball of dough, left over, which is then mixed with a wheat germ emulsion, egg yolk, almonds, corn starch, sugar and whipped egg white: here’s La pallina che si è montata la testa [The little ball with a big head].

Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=590

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