2016 dish by dish (8)

The best pizza-chefs present their new ideas in the last episode in the Identità Golose special

25-02-2016
Last episode in the Identità Golose series dedica

Last episode in the Identità Golose series dedicated to the best dishes for 2016, created by the greatest Italian chefs. It’s now the turn of pizza-chefs coming from all of the Peninsula

Photogallery

Patrick Ricci, Pomodoro & Basilico, San Mauro Torinese (Torino)

Emotions - Foie gras with 100% criollo chocolate, fig chutney and coffee mousse. Subtitle, love in a bite. The bitter and sweet note lingers in the palate, it’s like the feeling you have when you are in love, but it’s a sad moment, like after a fight or if you’re not loved back – photo by Luca Appiotti
Simone Lombardi, Dry, Milano

Pizza eel en papillote, turnip tops and smoked provola cheese – A dish with a dominating smoky note due to the cooking of the eel in a wood oven. The turnip tops are enhanced: sapidity, fattiness and a slightly bitter touch
Leonardo Giannico, Taverna Gourmet, Milano

Pizza octopus and turnip tops, with a squid ink dough – With a cream of broccoli from Calabria, turnip tops and grilled octopus, all paired with a small glass of octopus water, lime and black pepper, to rinse your mouth and match the pizza
Antonio Pappalardo, La Cascina dei Sapori, Rezzato (Brescia)

Tasting pizza with squid tagliatelle, persimmon, macadamia nuts and passion fruit – We presented a preview at a charity event we organised in support of the PInAC foundation and it was very appreciated. I created it with my second Matteo Attianese, because we noticed that we had previously presented squid on some pizzas but always with little success. So changing the shape of the squid (it is first vacuum cooked, then sliced with a slicer, in the shape of tagliatelle) I noticed it was much appreciated

Identità Golose has always considered the forerunners of the new Italian pizza as the custodians of a wisdom that is both traditional and creative: in our opinion, they have little to envy to the more celebrated chefs, so much so we have created the "pizza-chef" neologism for them, though it may not sound that good. While we wait for better definitions, we had of course to end our series on the best signature dishes for 2016 with them. They’re still very few in our report: some twenty or so, out of around 300 chefs who participated in the big poll launched by Identità, that is to say all of Italy’s fine dining names, without missing a single big name. Yet they represent the new frontier for the Italian food par excellence: this is why we think they’re the pride and joy of our job.

See also:
2016 dish by dish (7): Sicily and Sardinia
2016 dish by dish (6): Abruzzo, Molise, Apulia, Basilicata and Calabria
2016 dish by dish (5): Lazio and Campania
2016 dish by dish (4) Emilia Romagna, Toscana, Umbria and Marche
2016 dish by dish (3): Veneto, Friuli Venezia Giulia and Trentino Alto Adige
2016 dish by dish (2): Lombardy and Milan
2016 dish by dish (1): Piedmont, Aosta Valley and Liguria


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Photogallery

Patrick Ricci, Pomodoro & Basilico, San Mauro Torinese (Torino)

Emotions - Foie gras with 100% criollo chocolate, fig chutney and coffee mousse. Subtitle, love in a bite. The bitter and sweet note lingers in the palate, it’s like the feeling you have when you are in love, but it’s a sad moment, like after a fight or if you’re not loved back – photo by Luca Appiotti
Simone Lombardi, Dry, Milano

Pizza eel en papillote, turnip tops and smoked provola cheese – A dish with a dominating smoky note due to the cooking of the eel in a wood oven. The turnip tops are enhanced: sapidity, fattiness and a slightly bitter touch
Leonardo Giannico, Taverna Gourmet, Milano

Pizza octopus and turnip tops, with a squid ink dough – With a cream of broccoli from Calabria, turnip tops and grilled octopus, all paired with a small glass of octopus water, lime and black pepper, to rinse your mouth and match the pizza
Antonio Pappalardo, La Cascina dei Sapori, Rezzato (Brescia)

Tasting pizza with squid tagliatelle, persimmon, macadamia nuts and passion fruit – We presented a preview at a charity event we organised in support of the PInAC foundation and it was very appreciated. I created it with my second Matteo Attianese, because we noticed that we had previously presented squid on some pizzas but always with little success. So changing the shape of the squid (it is first vacuum cooked, then sliced with a slicer, in the shape of tagliatelle) I noticed it was much appreciated
Denis Lovatel, Da Ezio, Alano di Piave (Belluno)

In-fusions – This pizza launches a project I hold very dear, the creation of 12 signature pizzas created together with as many important chefs. We will present one each month, here at Da Ezio. This month we start with a pizza created with Francesco Brutto of Undicesimo Vineria, recently awarded as Best Emerging Chef in the Northeast. Together, we created a white pizza with fiordilatte, roasted Jerusalem artichokes, black cabbage chips, black cabbage juice, walnuts and Pu'er infusion, a special post-fermented Chinese tea from the Yunnan region – the older it is, the better. On the pizza we use a Pu'er from 1998 with notes of walnut, cellar, earth and bark. In general, it is a pizza playing on harmony rather than contrasts, with flavours recalling each other
Alberto Morello, Gigi Pipa, Este (Padova)

January in the vegetable garden – Of course the vegetables come from our own vegetable garden (green broccoli, fennel with dill, caramelised onion, mousse of spinach and parmesan, chips of fiolaro broccoli)
Ruggero Ravagnan, Grigoris, Mestre (Venezia)

Cavolo che sarda! [What a sardine!] - Fiordilatte, black cabbage, roasted sardine, fresh chilli pepper, crispy bread with Petra9 flour, wild fennel
Simone Padoan, I Tigli, San Bonifacio (Verona)

Pizza radishes and salami paste – In my opinion it is the perfect representation of my childhood memories in a modern dish, capable of making the traditional flavours that are typical of this season, current
Renato Bosco, Saporè, San Martino Buon Albergo (Verona)

Smoked air – Air of bread, steam cooked with smoked herrings and a hot cream of broccoletti from Custoza. Traditions and customs from Verona’s cuisine are presented in a current way in a dish you’ll find at Saporè during Lent. In many villages near Verona we celebrate with herrings (a poor fish) on the occasion of Ash Wednesday. Sacred and profane mix together
Matto Aloe, Berberè, Bologna (anche Castelmaggiore e Firenze)

Pizza 'nduja from Spilinga, tomato, caciocavallo cheese. A pizza that has found a place in the menu of Berberè regardless of the season. A hot, strong and welcoming evergreen: a pizza from the South
Massimo Gatti, I Due Gatti, Borgo Val di Taro (Parma)

Pizza Don Camillo. It’s one of the pizzas that will be part of the menu at the new Pizza di Parma pizzeria al taglio, in a very central location in Parma (to be opened by March) which we’ll present throughout the year every month, playing with the ingredients coming outside our territory in an exciting way. It is inspired by the excursions and places of Guareschi’s character: cooked shoulder from San Secondo, cream of Parmigiano-Reggiano (the element uniting the two provinces) and baby onions from Boretto (it’s a village near Brescello, where the story of Don Camillo unfolded) cooked in Fortana, a typical wine from the area of Parma and Reggio
Gabriele Bonci, Pizzarium, Roma

Pizza carbonara with artichokes. A focaccia with sweet onions, with some scrambled eggs on top, pork jowl and pecorino. It is garnished with some artichokes, prepared “alla giudia” and “alla romana”. I dedicated it to all the people who come every day from all over the world to taste my pizza. It’s a mouthful of concentrated Roman essence