«The lad from San Martino Buon Albergo», that's how the curator of Identità presents him, «famous for having revolutionised the concept of gourmet pizza, which we can define with one word: crunch». Here is an extract of their discussion; for the details, we invite you to visit our online platform.
CRUNCH. «It's an important word for what I bake», the pizzaiolo explains. «I got the idea in Rome: I went to see how they made pizza in the baking tin, a very thin dough designed in detail to add that sensation of volume and lightness that now characterises my pizzas. This is the premise behind a soft and melty product, two features I hold very dear».
PINEAPPLE. «Let's admit it», Marchi urges him, «you have also prepared a version of pineapple pizza. How dare you?». «It's not a provocation», the pizzaiolo from Verona replies, «I have always thought that, with knowledge, everything can become good, even the unlikely, as long as we explore the ingredients well. In other words, knowledge makes the inedible edible. In this case, I made it by extracting the sugar part of the exotic fruit through osmosis...».
KIWI. Pineapple wasn't the only example of unusual ingredient: «One year, at PizzaUp, with chef Piergiorgio Parini, we made pizza with kiwi too. We used it in the way you'd use unripe peeled tomatoes. We put the kiwis in the oven, removed the peel, and then proceeded as with the classic tomato, with salt, oil and garlic. It looked different, but if you closed your eyes, it really tasted like tomato». The pizza was called Marghetira and it's still in the tasting menu in San Martino.
BREAD MOZZARELLA. How was it born? «From a simple, yet original idea: by making the dough with the water from the mozzarella – which is often discarded – and adding white flour to it. It's steamed, a trick that adds softness and preserves the aroma of the mozzarella. I always garnish it with burrata»...
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Gabriele Zanatta
source: https://www.identitagolose.it/ermes/newsletter/?id=365
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BREAD RELIGION
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