05-12-2014
Salvatore Salvo and Franco Pepe were the protagonists of the two lessons moderated by Enzo Vizzari, presenting the excellence of pizza and agricultural products from Campania to the public of the Parisian festival Le Grand Tasting. Barbara Guerra, curator of Le Strade della Mozzarella together with Albert Sapere, tells us about this “debut” in Paris
For the first time, Neapolitan pizza was presented in the inspiring setting of the Carrousel Du Louvre during two ateliers gourmets included in the programme of Le Grand Tasting, le festival des meilleurs vins, curated by Michel Bettane and Thierry Desseauve, which took place in Paris on November 28-29th. This was also the occasion for the first stop abroad for Le Strade della Mozzarella, a project that aims at the valorisation, among professionals in the field, of Mozzarella di Bufala Campana and of the great certified products that are part of the Mediterranean diet, namely pizza from Naples, pasta from Gragnano, tomatoes del piennolo from Vesuvius and San Marzano. The protagonists in the two ateliers were masters pizza chefs Franco Pepe and Salvatore Salvo who, in total collaboration, helping each other, presented through two pizzas the best in the agriculture of Campania. Franco Pepe presented a Margherita with buffalo milk mozzarella and San Marzano tomatoes, Salvatore Salvo, Margherita, also with buffalo milk mozzarella and tomatoes del piennolo from Vesuvius. Perfectly made, also thanks to the “Ferrari of electric ovens”, the latest model produced by Izzo Forni the Neapolitan firm which created an electric oven that is suitable for making Neapolitan pizza, reaching almost 500°C, made with stone from Sorrento. It bakes the pizza in less than one minute and is easy to transport. A revolution, especially for the world of pizza, given that in some places it is not possible to install a wood oven.
Enzo Coccia also participated in the Parisian away game, preparing his famous fried pizzas
Pastificio dei Campi Spaghetti alla Nerano, creamed with fried courgettes and cheese
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