DRY is part of the Petra Selected Partners - Photo Silvia Sirpresi
The last five years of the golden decade have been under the sign of Lorenzo Sirabella, the 'house' pizzaiolo who has carried on the original idea of a fine quality pizza, with a small and big variation in terms of cocktails - also present from the beginning -: a total fusion of pizzeria and bar.

We are well beyond the possibility of pairing a specific drink with a set pizza because today this fusion finds its origin in the ingredient, in a menu that changes seasonally. The ingredients vary and so does the type of "leftover" that begins to circulate in the kitchen; yes, we won't call it waste, precisely because of its imminent usefulness: menu after menu Lorenzo and Edris Al Malat, Dry's head bar manager, probes which parts of the ingredient will not be used on the pizza; a step that comes before even thinking about what the guest likes or dislikes; then, Edris elaborates a possible processing to be applied, to gradually compose the cocktail. Only then will the latter be 'filed', fine-tuned and adapted to the taste of the pizza.

"We often don't even have to think about it for so long; the combinations become spontaneous intuitions for us because we have learnt about the ingredients’ potential," Sirabella comments.

"Of course, it is not the easiest way, but it is the one in which we feel most comfortable. After all, you will never find bricks of juice here because we prefer to press at least 30kg of limes, oranges, and grapefruits a day; everything goes through our hands and that's why we chose to allocate three guys - instead of two - to the bar, since our preparations take time and ingenuity. For example: if I want to balance an autumnal drink with a bitter streak, I won't immediately resort to the bottle: better to centrifuge the hardest stalks of friarielli, and the result will not be disappointing at all. In other words: working in this way has become the only possible way to manage menu changes," Sirabella explains.

A path of sustainability, therefore, that starts in the kitchen, passes through the counter and certainly reaches the guest, but also leads to a selection or, at least, a re-education of suppliers, who are encouraged to be part of a virtuous circle, to eliminate (or reduce) useless plastic or glass packaging.


Marialuisa Iannuzzi
source: https://www.identitagolose.it/ermes/newsletter/?id=683

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