Antonio Pappalardo's prestigious collaborations at La Cascina dei Sapori in Rezzato (Brescia) continue. He's having fun teaming up with great names of international fine dining...
He puts the dough (made with stone milled flour from Petra Molino Quaglia) and the "guest" chef adds the topping, following the trend of contemporary pizza that creates a dialogue with fine dining, acquiring some of its features, in a process of parallel growth, as proven for years now by the Identità di Pizza section at the Identità Milano congress.
After Riccardo Camanini, Gaggan Anand and Virgilio Martinez, this time it's Anthony Genovese, two stars at Il Pagliaccio in Rome who collaborated with Pappalardo.
The result was a delicious offer (no longer available): Pizza degustazione cacio e pepe and magatello marinated in dashi, «a unique pizza, impossible to repeat – that's how they describe it – A pizza that will allow you to travel with your mind and discover different culinary cultures and their influences».
Article by Identità Golose
source: https://www.identitagolose.it/ermes/newsletter/?id=496
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