Eating and feeling good, nourishing and enjoying yourself. These are the strong points of Riccardo Antoniolo of pizzeria Ottocento Simply Food in Bassano del Grappa, where he presents dough with Petra type 2 flour and germinates, rich in fibres.
Tasty and beautiful pizzas that can work as finger food pizza, both vegetal and balanced: the dough is put inside a metal ring for 4 hours at controlled temperature, then turned upside down and baked in the oven, then chilled and cut out.
On this base, using a pastry bag, he adds a cream of beetroot and Jerusalem artichoke, very rich in iron, then chickpea hummus, fermented beetroot, pasteurised lemon zest and pecans.
On the second pizza he presents a dough with 100% spelt flour, rich in carotene, on which he places a purée of broccoli from Bassano, blanched flowers of white broccoli, a filet of trout marinated in salt and coconut sugar for 36 hours, broken flax seeds, oil and pepper.
Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=23
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