It was the now classic Pizzetta with mackerel, burrata and cherry tomatoes, created for Squisito! in San Patrignano. «I presented the study and making of a pizza as a training method». The result was this delicious recipe which immediately became part of the menu at La Madonnina del Pescatore. Then when Il Clandestino arrived, it was moved there, and there it is.

Yet why are chefs so fascinated by pizza?
«Firstly, because it’s an essential part of our cuisine. Years ago I would complain about the massification of topping ingredients. There were no high quality ingredients». 

Luckily this is no longer true: the world of pizza is experiencing these days such a growth in terms of quality that chefs pay more attention now, «we can go wild and season pizza with all the delicious products that are part of our heritage. How many recipes are possible? Infinite».

Cedroni speaks about seasoning, because he doesn’t feel he’s experienced enough with the leavening to take personal care of the dough. He loves to work in a duet with a pizza chef, «indeed this is a fantastic combination: a chef and a respectable pizza chef, high quality flour, proper leavening, delicious toppings. The result is an exceptional pizza».

Like the one pulled out of the oven the other day at I Tigli in San Bonifacio, with the participation, on top of Cedroni, of patron Simone Padoan (here’s a close-up in the photo, while Cedroni is next to the oven) and Teo Musso, with his Baladin beers.

Three important people who collaborated for a unique tasting event: dough with barley malt, topping with tuna belly and beer vinaigrette, «that’s as gourmet as it gets with pizza!».

With a trivia fact: «I cooked the tuna belly as with a pizza, turning it with the oven shovel. Simone cooked the dough as if it were fish, on the barbecue».

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=618

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