On the 3rd December he arrived in Milan, in Via Vittor Pisani, making a significant leap. Not only because pizza in Milan is a tough cookie.

But because here Ghisolfi changed perspective: from his family pizzeria, Lo Spicchio, to a new format. The family is always beside him, «my wife Fiorella with her advice», but also his son Alessio, a graduate in chemistry and researcher in Strasburg, «he studies molecules».

His comments were very useful so as to create a different pizza, a brilliant intuition, whose essence is enclosed in the name of the restaurant: Primacotta (first cooked).

«I got the idea in 2004: I would go to the supermarket and saw all these frozen pizzas, their cooking finished at home».

Practical yet horrible: «Then I wondered, why not make one, but of the highest quality?». I worked on it for quite some time, until I found the right formula: the best dough made using Petra flour, then seven versions: 5 cereals, spelt, Moroccan curry, wild fennel, buckwheat, plus three focaccias with curry, wild fennel and whole wheat. Living mother yeast, very long leavening and fermentations, and then the slice is cooked a first time with mozzarella.

Until this point, this is “just” an excellent pizza. The news comes later: it is then treated like a fresh product. «Our shelves are cold», flavours are preserved, starting from those of the topping, of the highest quality, added after baking. The slices are designed so you can take them away and finish cooking them in the oven at home, resulting in hot, fragrant, freshly baked pizzas. Pizzas in slices are often thick, with a dry, spongy, difficult to digest dough.

The one at Primacotta is almost ethereal: the base tastes like wheat (but the curry one is also fantastic!), it is crispy on the outside, soft and light on the inside. It melts in your mouth. «Usually it is the industry that steals intuitions from us artisans. In this case, we did the opposite».


Carlo Passera
source: http://www.identitagolose.it/news/view.php?id=14

Leggi il testo integrale nel link FONTE (qui sopra)