Once upon a time on Lake Bilancino - an artificial reservoir in the Mugello area - there was a place where six young bartenders, who had not yet turned 30, and an equally young pizzaiolo dreamt of their future. A blissful youth that did not wait for time to let their impulses fade, but channelled them into Elementi - Cocktail e pizza, a format born in 2019 in Barberino di Mugello (Florence), with a clear message right from its name.

At Elementi, each pizza has its own cocktail pairing: White lady with pizza Margherita, Pisco Sour with what pizzaiolo Roberto Cordioli has christened Futuro di capricciosa, and so on. "Futuro di capricciosa? It is my interpretation of pizza Capricciosa with rosemary potato puffs, fiordilatte mixed with buffalo milk, and on the side, Parma ham, grilled artichokes, powdered Taggiasche olives and extra virgin olive oil," explains the pizzaiolo from Elementi.

THE PIZZAIOLO

Born in 1994, in Firenzuola in Tuscany, Cordioli was introduced to dough abroad. 'I completed my first pizzaiolo course in Palma de Mallorca. I will always be grateful to Dante Schema of Pausa Pizza, who wanted to bet on me and had me trained at the island's Pizza School, where I found two great experts of pizza in pala, Stefano Cosignani and Massimiliano Quondamatteo,' says Cordioli, who has catering running in his blood thanks to his father who used to run a restaurant-pizzeria, his catering studies in high school and a few seasons around Europe to cut his teeth. The turning point, however, came in Italy when he accepted the offer of Tommaso Sarti, Domenico Varone, Lorenzo Gironi, Benetta Berti, Fabio Buccino and Francesco Giuntini (the six founding partners of Elementi) and set himself at the helm of a brigade that, in the short space of a few years, has won two slices in the Gambero Rosso Guida Pizzerie d'Italia.

THE DOUGH

Characteristic of Cordioli's pizza is the mixture of flax, poppy and fennel seeds added to the dough, which makes it immediately recognisable. “Among the seeds, fennel gives the distinctive taste,' emphasises the pizzaiolo, who relies on Petra Molino Quaglia flours 'which I discovered in Italy when I worked in the restaurant at Lake Bilancino: for the tonda al piatto I use 0101 HP, which is a semi-wholewheat flour made with controlled sprouting technology. For the pan pizza, which we offer every two months at special events, I do a blend with Petra 9 wholewheat. They are very reliable flours.”


Mariella Caruso
source: https://www.identitagolose.it/ermes/newsletter/?id=673

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