So they organised a big party for Gigi Pipa, on Tuesday 29th November, inside the historic former match factory in Padua, which since 2018 has been home to Morello's artistry.

Well known for his tasting pizzas made with sourdough - the dough resting at least 48 hours - the pizzaiolo from Este combines great technique with the careful selection of topping ingredients, strictly following seasonality. Alberto Morello offers his customers a unique view of both the open kitchen and the vegetable garden. He has come a long way since we first wrote about him several years ago, back in 2014 – see The pizzaiolo-farmer's lesson.

"We decided to celebrate this important milestone in a big way,” says Morello, “we introduced both a birthday tasting pizza, and a new product that will remain a distinctive feature to celebrate this splendid achievement for the next twelve months... Two truly mouth-watering novelties!". During the pizzeria's twentieth birthday party Morello proposed one of his contemporary pizzas characterised by a special filling based on a traditional recipe from the Veneto countryside, Musso con le patate (Musso with potatoes). It was only available that night, a tribute to Gigi Pipa's early years and childhood memories.

Then the product celebrating these first 20 years of activity that has entered the menu. It is called La Venti and is a small focaccia characterised by a light and extremely soft dough, filled with confit tomato and codfish jam. The choice to propose a small focaccia was not accidental. Back in 2020, Morello had already presented a sweet version, filled with ice cream. A product linked to the Veneto tradition, the sweet focaccia is a small, leavened cake typical of the area, famous especially in Este, to which Alberto has once again given a personal interpretation.

The pizzaiolo-farmer has other surprises in store. One has already been unveiled: the opening of a second bakery in Padua between Piazza Insurrezione and Via Aquileia, in place of bar Dolce Amaro- after the well-established Bottega in Piazza Trento in Este, inside which there is a leavened dough production workshop. At first, it only sold panettoni; now, however, you can taste pizza too. And that's not all: a programme of four handed dinners with international chefs will soon be officialised too.


Article by Identità Golose
source: https://www.identitagolose.it/ermes/newsletter/?id=608

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