The accent is from Brianza, but his origins are from Calabria: Corrado Scaglione has transformed a bar where old people played a card game called briscola into an avantgarde and laid-back pizza place. Scaglione is the kind of person who tastes flour under his tongue to assess its goodness and features. He has a detailed knowledge of the Neapolitan genre, a set of rules he’s learnt by heart. He interprets it in his Margherita 3D (so you eat 3 in one, a delicious innovation), white pizza (without tomato sauce), fried pizza, the true Neapolitan style, Roman pizza alla pala, gourmet… But it would be a mistake to ignore the kitchen, based on the same great raw materials used to top the pizzas.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
