credits: Brambilla - Serrani
via Asseggiano 147
Lello Ravagnan, in his Grigoris, in Mestre’s inland side of Venice, continues to state his never banal opinion on leavened products and the like. He uses the muscular flour produced by Molino Quaglia near Padua, with a monolithic name: Petra. Leavening is a matter of constant research, a never reached destination for this Ulysses with a peel in hand. The ingredients include plenty of Slow Foodpresidia, from “A” - the Alice masculina da magghia anchovies from Catania - to “S” - Red Sausage from Castelpoto.
At Identità Naturali 2014 the pizzaiolo from Mestre had the task of making a niche subject such as supernatural cuisine more “mainstream”, by means of the most pop element there could be, a sandwich. And in doing so, he chose the trendiest, most metropolitan, inexorable sandwich of all: a burger. Lello gave his mini-mini take, with a burger made with chickpea and lentil four. His dream, however, is a ke-veg-burger.
Roman, now living in Milan, sommelier, he's reporter of Il Giornale. He's been writing about taste for years
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Lello Ravagnan's Labakery in Grigoris, Zelarino (Venice)
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
Restaurant Terra at Eataly Los Angeles: Paolo Marchi, Carlo Cracco, Corrado Assenza, Franco Pepe, Lello Ravagnan, Marco Stabile and Lidia Bastianich toast at the dinner marking the end of Identità New York and Los Angeles (photos from Brambilla/Serrani)