Here, in the span of a few years, he opened two restaurants, first Popine and then Bijou.

He uses Petra 9 flour for his dough and presented two recipes at Identità di Pizza which recall the style of his restaurants. In the first, the classic Neapolitan pizza stands out, in the second, the standards are raised with the support of chef Marco Di Martino, ex Ducasse, so as to present a real gourmet pizza.

On the stage, therefore, he presented as many examples of his pizzas: Margherita, with overcooked tomato, as in the traditional Neapolitan ragout, and pizza Da Napoli a Parigi, in which French and Neapolitan traditions meet: the topping is made of a mousse of spicy foie gras, burrata, a paté of olives from Caiazzo and a refreshing olive oil aromatised with lemon. This was paired with Trento Doc Maximum Rosé Cantine Ferrari.

Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=23

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