Those who say that the province is a bit 'disconnected' from reality will have to think again when they dine at Roco's Lab in Cunettone di Salò, on Lake Garda. The ambience is young and appealing, it feels like you’re in New York, thanks to the modern design feel given to a completely renovated old, abandoned 20th century sawmill of over 500 square metres. High ceilings, modern chandeliers with LED lights, wooden tables, a play of contrasting colours between yellow and black that make the atmosphere lively.

Pizza? Here it is a whole world to discover, just as it should be. And we're not just talking about the toppings, which are strictly high quality and seasonal, but also the dough.

Day after day, you will never get bored. There’s Nuvola di grano (Cloud of wheat), which looks like a thick pizza but when you bite into it, it explodes, surprisingly, into a sensation of lightness and fragrance (just like a cloud); there’s the Doppio Tranch dough, a tribute to the tradition and experience of Roman pizzaioli, with semi wholemeal, which strongly recalls the flavour of freshly baked bread made from ancient grains, for a pleasant dip into the past.

Lovers of tradition can continue with the Tonda Romana, designed, however, in a new way, with the classic round scrocchiarella pizza divided into eight slices, to encourage conviviality and sharing.

All the pizzas are very light, but those looking for a little extra attention can try the Zero Yeast dough, a round pizza with an intense, bread-like flavour, but with an excellent meltiness. To be honest, in a blind tasting you’d never tell this important pizza ingredient is missing.

Young Mattia Cicerone is at the helm. He’s a contemporary pizzaiolo fully committed in every preparation and, indeed, you can sense his passion in every bite.

"I love working the pizza dough because it is a living element. I choose the best flours, Petra Molino Quaglia in this case, I refresh the yeast so that it maintains its sensorial properties, I respect resting and rising times, to create something unique. For me, improving myself is a continuous challenge.”


Annalisa Cavaleri
source: https://www.identitagolose.it/ermes/newsletter/?id=608

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