La Cascina dei Sapori's Glazed Eel

A pizza with a strong character like that of pizzaiolo Antonio Pappalardo of La Cascina dei Sapori in Rezzato (Brescia). His winter speciality is Glazed Eel with fiordilatte, Chinese cabbage, glazed eel, cashews and bergamot. The base is white with fiordilatte from Agerola, after which it is topped with Chinese cabbage sautéed with ginger and turmeric, eel from Lake Iseo (from the famous local producer Soardi) that is first vacuum-cooked and then glazed with soy, mirin and Sulla honey. This is finished off with a cashew and bergamot emulsion to balance the acidity.

Roco's Lab's L’Orto Invernale

The pizza at Roco's Lab, Lake Garda's first contemporary pizzeria, is a homage to the season in a vegetal key. It is called Orto and is with cream of seasonal vegetables, fiordilatte d’Agerola, robiola from Brescia, delica pumpkin, braised red cabbage, red radicchio and pumpkin seeds on a round base with no added yeast. It is one of the four types of contemporary pizza made by Mattia Cicerone, who inherited his passion for pizza from his father Rocco, founder of the historic Roco's brand. The leavening of this dough takes place spontaneously using the starch hydrolysis technique, therefore without the use of any yeast. The result is a light, melt-in-your-mouth pizza with an intense aroma of wheat and a surprisingly voluminous edge.

La Zucca, Friarielli & Ventricina by Dry Milano

Lorenzo Sirabella, Neapolitan by birth, really does have pizza in his blood. His skill and ability to create toppings that look like fine dining dishes combine with the glamorous atmosphere of Dry Milano. These days, he delights us with Zucca, Friarielli & Ventricina and with a nice reinterpretation of a typical dish...


Annalisa Cavaleri
source: https://www.identitagolose.it/ermes/newsletter/?id=705

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