Here are a few more previews: Ruggero Ravagnan of Grigoris presents a pizza that shows «the longing for the sea, the real one, not the one freezing your nose in the winter», but this sea is wrapped in a hot slice of pizza seasoned with fiordilatte, red chards scapece, masculina with raisins, capers from Pantelleria and their leaves. Meet Scapece e masculina.

Antonio Pappalardo of La Cascina dei Sapori created a pizza with bonito tartare, onion, cashew nuts and habanero mayonnaise: «I got the idea because we wanted to present a tuna and onion pizza but using bonito instead of the tuna and adding a crispy element such as toasted cashew nuts, and finally a dash of chilli given by the habanero chillies with our mayonnaise».

Via Etnea is instead the pizza presented by Patrick Ricci, of Pomodoro & Basilico: «A memory, a dedication to my city, Catania, and its main road. A mix of aromas and scents, such as the cinnamon from pastry shops, the wind bringing the scent of fish from the market. And then the flavours, the intense aroma of the fresh orange juice made in cafés».

Leonardo Giannico and Vincenzo Masi from Taverna Gourmet created pizza Riso, cozze e patate, «born as a new take on a typical dish from our region, "tiedda" with rice, mussels and potatoes».

At Simone Padoan’s I Tigli Pizza con il piccione [Pizza with pigeon] with fiolari broccoli from Creazzo, pigeon breast and leg and a reduction of Vermouth Carpano, «a pairing that brings me back to my childhood, when in the winter we’d eat game at home with fiolari broccoli: the sweet herbaceous note given by the vegetable is mixed with the strong, bloody taste of the pigeon».

Moving south. Enzo Coccia at 'O Sfizio d'a Notizia focuses on fried pizza, such as Pasticcio di pesce. His description: «Salted cod, endive, black olives from Gaeta, pine nuts and raisins. These are the ingredients for my fried pizza with salted cod inspired by the Pasticcio de pesce described in a treatise titled Cucina teorico-pratica written in 1837 by Ippolito Cavalcanti».

Editorial board Identità Golose
source: http://www.identitagolose.it/news/view.php?id=14

Leggi il testo integrale nel link FONTE (qui sopra)