01-12-2016
How can you combine pizza making with Japanese culinary tradition? Chef Nobuya Niimori, of Sushi B in Milan, recently tried to do this, creating the Tori No Teriyaki pizza (see photo). He wrote about his experience for Identità Golose. The piece will also be part of Identità di Pizza, the newsletter Identità dedicates to this sector. In order to receive it regularly (for free) just sign up here
Chef and pizza, a topic we’ve been analysing in depth. We’ve already written about great Italian chefs (Ugo Alciati, Moreno Cedroni, Nino Di Costanzo, Andrea Mattei, Peter Brunel) who are working with dough and toppings. Today we change point of view and move to Japan, or actually to Milan. Here Japanese chef Nobuya Niimori is at work at Sushi B. He wanted to tell us in his own words (see below) how he approached this unusual world. This happened recently at Ferrowine in Castelfranco Veneto which hosted Italo Bassi, Eugenio Boer, Alba Esteve Ruiz and Francesco Brutto, all at work to create the ideal topping for the crispy base made by pizza chef Denis Lovatel from Da Ezio in Alano di Piave (Belluno). We’re happy to welcome this piece by Niimori. (Carlo Passera)
In the photo, left to right, Michela Ferro of Ferrowine, Italo Bassi, Andrea Valentinetti of d&g patisserie, the other chefs Niimori, Brutto, Boer, Esteve Ruiz, Lovatel and Giovanni Ferro of Ferrowine
Chef Nobuya Niimori
Nobuya Niimori at work at Ferrowine
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was born in Tokyo in 1973. He was passionate about cooking since childhood and, having completed his studies, he worked as chef for eight years in Italian restaurants in Japan. After arriving to Italy, he worked at Trattoria Donnini in Bagno a Ripoli, then with Moreno Cedroni at Madonnina del Pescatore, Da Franco at Palau, and finally in Milan at restaurant Don Carlos inside the Grand Hotel de Milan, under the consultancy of Alfredo Russo, then at Kiyo and Nobu Armani. He’s now the executive chef at Sushi B