Will present two recipes at Identità di Pizza, demonstrating how left over dough can be transformed into two starters you can serve in a pizzeria. A new way of conceiving sustainability, a much debated topic.

The outside of the left over dough becomes a crispy cannolo filled with ricotta salata, asparagus and candied fennel, while the inside is transformed into canederli with a leek sauce made with the green part, usually discarded, injected into smoked tea.

The two recipes will be anticipated by a tasting of pizza made with the same ingredients.


Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=585

Petra archive photo (ed)

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