He uses Petra flour from Molino Quaglia, mother yeast, 48 hours of leavening at controlled temperature, PDO products, Slow Food presidia and mozzarella with 100% milk from Lombardy from the Razza Bruna della Valtellina, cooked in a state of the art electric oven.

Triennale Social Pizza doesn’t follow neither the pizza gourmet movement "alla Padoan" nor the Neapolitan one. His style is in between.

The menu is limited, but promises to change depending on the season. Marinara ai 4 pomodori with a wise use of San Marzano, Pachino, antico pomodoro napoletano and Piennolo tomatoes as well as garlic and oregano stands out. The same goes for 4 formaggi Italia-Francia with fiordilatte, crème fraiche from Isigny, camembert, a natural blue cheese from Guffanti and a topping of honey.

Stefano Cerveni, starred chef at Due Colombe in Borgonato who runs the gastronomic offer at Triennale, together with Ugo Fava and also signs the menu at Terrazza Triennale - Osteria con vista, put his touch on the Gambero rosso e patate viola, with red prawns from Mazara del Vallo, stracciatella pugliese, chives and chips of purple potatoes.

A very classic of his becomes a topping.


Mariella Caruso
source: http://www.identitagolose.it/news/view.php?id=74

Photos from Facebook page (ed)

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