via Taverna, 114
Canonica Lambro (Monza-Brianza)
Corrado Scaglione, born in 1966, is a much appreciated and esteemed pizzaiolo: he was STG world champion in 2011, he’s the fiduciary coordinator of Associazione Verace Pizza Napoletana, but his professional history also includes the kitchens of some important restaurants, including Enoteca Pinchiorri in Florence.
Catering is indeed a family passion. His family inspired him to attend catering school and from them, in 1992 Scaglione inherited Enosteria Lipen in Canonica Lambro, a hamlet of Triuggio in Brianza. Then, ten years later, at 36, came the lay conversion to Neapolitan pizza, “pizza with a capital N”, as Corrado defines it himself.
This is a real icon in Italian gastronomy, one you should approach with respect and a strong desire to study and improve. But also an icon you have to approach with creativity. Scaglione thus starts from tradition but then feels free to experiment and play with raw materials, work with long leavening dough, and on the perfecting of wood oven baking.
As for yeast, for instance, at Enosteria Lipen they present the result of an interesting blend of brewer’s yeast and mother’s yeast, so as to preserve the acidity of mother yeast and the reliability of brewer’s yeast.
This results in pizzas that are both classic and special, such as Margherita in 3D, in a clover-shape, with three pairings of tomato and mozzarella you should taste in a sequence. Or the Quater stracc, a pizza celebrating Lombardy, a new and nobler take on “quattro formaggi” [four cheese pizza]. This pizza too is served already sliced in four pieces, each giving space to a local cheese (scimudin, mature zola, taleggio and Montevecchia cheese), and finished at the end of the baking with a touch of acacia honey.
Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose
Please fill in the fields below to search our Protagonists' database.
On the 6th of November the curtain fell on edition 2019 at PizzaUp inside the school of Molino Quaglia in Vighizzolo d'Este (Padua) after three days of works with the presentation of the first volume of the Almanacco della Pizza. In the middle, wearing a black t-shirt, the man who revolutionised contemporary pizza: Simone Padoan
I protagonisti della cena Dine Around a Eataly Flatiron, New York, mercoledì 11 sera. Da sinistra a destra, Nicola Farinetti, Corrado Scaglione, Ana Ros, Bobo Cerea, Paolo Marchi, Virgilio Martinez, Caterina Ceraudo, Takahiko Kondo e Massimo Bottura (foto e fotogallery di Brambilla/Serrani)
Fernando Darin from Ray’s & Stark Bar inside the Museum of Modern Art in Los Angeles and Corrado Scaglione of Enosteria Lipen, in Triuggio, Brianza (photo by Brambilla/Serrani)