11-06-2014
His pizzeria, Pomodoro&Basilico in San Mauro Torinese (+39.011.8973883), is currently one of the most appreciated and awarded. Patrick Ricci has now began to collaborate with Eataly to create two special burgers, a vegetarian one and one with Piedmontese beef: Ortogiotto and Gorgogiotto
He is a pizza-maker: a role that was undervalued for a long time and now is totally on the rise – at least in the gourmand version – and gives lots to speak about to the nice world of food. Too bad that Patrick Ricci is one of those people who do not like the stage: it is difficult to have him make a roaring statement, he prefers facts to words, or the oven. He’s a midfielder, paraphrasing Ligabue, a role from which he was driven away first by the acknowledged excellence of his work, and now even by an important, prestigious collaboration that is giving its first, craveable fruits.
Only stone-milled natural flour: one of Patrick Ricci’s rules for his dough
Saporita. One of Patrick Ricci’s many gourmet interpretations of pizza
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad