«For some ten years now we’ve been experiencing connections between dough and topping. Even though we should find a better word for the seasoning. What’s important is that what we put on top is coherent with what’s below. And that everything follows the same idea», Corrado points out. Ready to celebrate four types of dough that are the result of spontaneous and wild fermentations.
Voilà, a wild base with organic monococcum spelt. Which immediately leads to Tuscany, to its countryside and hills. Hence: fiordilatte, beans, bay leaves, rosemary, stewed black cabbage, reduced tomato juice and lardo di Colonnata cut very thin. Like ribollita, but with a twist.

But there’s also a dough for rye addicts. Aromatic, dark, autumnal. Which hints at long and loving homely preparations. Beef cheek and muscle stew, diced and creamed potatoes (cooked with garlic and parsley), steamed celery and carrots, pomegranate and cooked quince apples (with some brown sugar).

«The potatoes are intentionally cut into rough dices. It’s a hint to motherly imperfection», says Assenza. Who creates a liaison between the memory of Sunday stews and more contemporary flavours.

And then, a pizza made with Ottimais. Which instinctively summons Veneto and baccalà. «But I used cod instead, so as to have a more authentic ingredient», Corrado points out. To this, he adds a cream of white and red onions, and a cream of cheese: taleggio, fontina, montasio and goat cheese.

Last but not least, the precious pizza with Cerealè, a mélange of oats, rye and whole wheat. Perfect if matched with a cream of toasted Piedmontese hazelnuts, blended and slightly toasted, with beetroot, artichokes, chiodini and champignon mushrooms, goat robiola and mountain cheese. Just to add a fatty note. In empathy with the vegetal one.


Cristina Viggè
source: https://www.identitagolose.it/news/?id=245

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