This had to be the case since this is one of the most intense sections at Identità Milano, which over the years had the best Italian pizza-chefs involved, telling and sharing the novelties in a field, that of kneading, leavening, bread and pizzas, that is among the most dynamic and innovative ones, as acknowledged with a touch of smiling envy even by a master pastry-maker such as Corrado Assenza.

Identità di Pizza, that is. The leavening of the various lectures moves swiftly, many points are already firm.

The debut, on May 6th, had of course to belong to Simone Padoan from Verona, considered the inventor of the “new Italian pizza”, the tasting one. This year he celebrates twenty years at I Tigli.

After him, on May 13th, a new face: Simone Lombardi, young chef and pizza chef who was meant to open a restaurant in Mexico City but then in July 2013 was convinced by Andrea Berton to set his roots in Milan, at Dry, in via Solferino.  Among his masters, Enzo Coccia and Padoan himself.

The following week, on May 20th, it will be the turn of the very great Franco Pepe, who in Caiazzo (Caserta) manages to unite the great tradition of Naples and Campania with the innovative spirit lingering in other parts of Italy, in the best possible way.

The month ends, on May 27th, with another gigantic talent, Renato Bosco also from Verona, who now shares with Padoan the role of lighthouse of the new Italian pizza, the one in “slices” (though he presents many other kinds too…).

A short mention goes to the first protagonist in June: on the 3rd, rampant Massimo Gatti will get on the stage: two restaurants, a family one in Borgotaro, and a second more recent one in Parma.


Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=505

Photos from the Web (ed)

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