«From the eyes that we see glitter through the masks, we know we're taken the right road», the pizzaiolo who has (and continues to) revolutionise the concept of pizza itself says at Identità di Pizza. Induced by the lockdown, for instance, he launched a revolutionary delivery service that has erased every geographical border, with pizzas closed in boxes divided in separated sections, with attention to every detail.

«I believe that in every negative context we must find a positive aspect. Stopping was a luxury, experiencing the sofa, having dinner, living a normal life that doesn't exist in the restaurant world. This is something that cannot be wasted. As Vasco Rossi sings, I'm trying to give a meaning to something that doesn't make sense». For Padoan the meaning was that of preserving (not diabolically, do mind) the research of his roots.

«We people who work in the kitchen are the link between a unique food heritage and dining. Enough with self-celebrations, we must make the food speak for itself. This is the step to take to find a precise identity in the restaurant industry. I wouldn't be credible if I were to make Neapolitan pizza», he admits with a smile. But he is credible if he puts on his "pan polenta" focaccia a local ingredient like Grisa hens, of which he uses the liver and heart pâté to spread the base, the breast cooked in beer, the ovaries cooked with butter and sage and the leg with sesame and almonds like a candy.

«The Grisa hen is a local breed from the Lessini mountains that some producers have been recovering recently after it almost disappeared after the war, which people said was due to a mass deportation of roosters conducted by the Germans who had appreciated the quality of these hens», says Padoan. As for the topic of work, the point of view of this pizzaiolo from Veneto differs from the generalised cry for help.
«There's exploiting everywhere, and it must be fought. But blaming the restaurant industry is a cultural heritage. What has alienated works is the lack of certainty. Indeed, we have recently received many more CVs for the dining room».


Mariella Caruso
source: https://www.identitagolose.it/ermes/newsletter/?id=479

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