He aims for a successful synthesis of all this, and this is why he has defined an original journey that granted him a part in Identità Milano, where he’ll be one of the speakers in the next edition of Identità di Pizza, as mentioned above.

Born in Bassano in 1975, he’s been (and is) first a chef, then a pastry chef and now a pizzaiolo: in other words, pizza is not the relaxing trampoline, but a (partial) goal within a journey inside the world of delicacies.

And – as mentioned above – of healthy food: after having learnt to work in the kitchen and by the oven, after a lengthy study of the chemical and physical implications of cooking, Antoniolo’s new frontier – he’s one of those people who are never satisfied and are always looking for their Far West – is «researching the relationship between what we eat and what happens in our metabolism. A modern cook, and this also applies to pizza or pastry chefs [he sums up all three] is not just that of presenting the Good and the Beautiful, but also of finding a connection with a correct impact on the metabolism. A challenge for the next 50 years». He calls it the “functional cuisine”.

It’s a new battle, whose principles in embryo Antoniolo was already applying to his Ottocento Simply Food, opened in 2008 in Bassano del Grappa (Vicenza).

Today he presents a selection of dough «resulting from intersecting panettone and ciabatta techniques», but to make pizza. They must follow scrupulous fermentation, maturation and leavening steps. He uses different types of flour, type 2 mainly «but also spelt, rye, buckwheat, oats, whole spelt…».

He has fun and never forgets that Ottocento is a restaurant seating 150 people (which will become 110 in a few months’ time) with 20 employees, «I must set standards easy to repeat».


Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=644

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