So many chefs have replied and still do, that even after publishing one piece per day we’ll have pieces coming for quite some time. Here’s just a couple of previews.

We wanted to give a special space to two of them because they’re particularly special: they were born from a dialogue between pizzaioli, Denis Lovatel and Da Ezio from Alano di Piave and the Salvo brothers from pizzeria Francesco & Salvatore Salvo in San Giorgio a Cremano, and two great chefs, respectively Antonio Guida from Seta in Milan and Salvatore Bianco of Il Comandante in Naples.

Lovatel says: «After meeting chef Antonio Guida during an event, one day in January I dined at his restaurant and was fascinated by his cuisine which was both immaculate and refined. That same day, after a chat, we decided to create a pizza together that would mirror his natural approach to dishes. This is how “Stelle di Seta" was born. It’s seasoned with Campari tuille, sea bass, a cream of chards with sorrel and pine nuts».

This is what the Salvo brothers say: «We’d like to present our "pizza al pomodoro", a new pizza that has already become a must have, born from the collaboration with chef Salvatore Bianco. We wondered for a long time how we could use together all the tomatoes we select each year for our pizzas. The starred chef offered us his cooking techniques while we were shaping our ideas. We started from an idea of ancient pizza, with tomatoes, but making it extremely innovative. It’s made with six different tomatoes, processed separately and in different textures».

Carlo Passera:
source: http://www.identitagolose.it/news/view.php?id=14

Leggi il testo integrale nel link FONTE (qui sopra)