Corrado Scaglione of Enosteria Lipen defines himself as a sculptor of flour, as his ability is that he can transform it into something concrete like a sculpture, pizza, in this case, a disc of dough that grows and evolves.
Specialised in Neapolitan pizza «the source of every evolution of pizza, a pizza with a strange life because Naples is the result of the contamination of many a people», he presents a craveable Sensazione, a mix of simplicity and territory given by few elements, in which to the Neapolitan-style dough (flour, water, salt and mother yeast) he adds Piennolo tomatoes, lardo from Arnad, buffalo milk mozzarella and, to complete, fried and crispy onion from Tropea and fresh dill for a bitter finish.
This was paired with Alta Langa 2010 Brut Brandini. He finishes with a surprising shortcake made with Petra 3 enriched with a mousse of caramelised buffalo milk mozzarella and candied lemon.
Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=23
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