It was born on the 14th April last year thanks to two creative people with an entrepreneurial background: Cesare Rizzini, born in 1968, master ice-cream maker and a great expert of dough and leavening, and Michele Valotti, born in 1974, volcanic chef-patron at La Madia in Brione.

They met by chance, «we both used to live in Monticelli Brusati», where Rizzini used to run a super ice-cream shop, La Nocciola.

They studied each other, and liked each other: so they decided to join their ideas and creativity and created Alimento – in and old bakery from the 1920s that ended its activity eight years ago. The format is original and difficult to define: part ice-cream shop of the highest quality, part focacceria (don’t mention the word pizza) with excellent dough, with toppings by Valotti in which there’s a strong use of fermentation; plus a shop selling good food, mostly made by the dynamic duo.

Rizzini-Valotti enjoy working with «living, changing, seasonal, local, wild raw materials. With a strong attention to the human factor. We don’t like standardisation, we look for ancient varieties, and we like experimenting with fermentations».

Given the focus here is dough, let’s say that as for the focaccia, they use type 2 semi-whole flour, with mother yeast, 26 hours of leavening, and the result is strongly hydrated (80%), light, with a long finish; they bake in a ventilated electric oven so that the crust is crispy, but the inside is soft, damp.

Toppings are very creative, «we want to present different standards. Recipes are always a danger, they’re the end»; so we start with a tasting of focaccia with kimchi and candied pear, rigorous and complex, then the rich focaccia Pizzocchera with very highly selected toppings: caciotta Cascina Lago Scuro from Stagno Lombardo (Cremona), and organic raw milk), organic potatoes and cabbage from Armonia Verde from Pozzolengo (Brescia), mountain butter from Azienda Agricola Tanghetti in Bovegno (Brescia), silter from organic farm Andrea Bezzi in Ponte di Legno (Brescia).

Finally a tasting of another delicacy: focaccia with jowl bacon cooked for 12 hours at low temperature, rooibos, mashed potatoes and apples.

Carlo Passera
source: http://www.identitagolose.it/news/view.php?id=68


Alimento
via Agostino Gallo 6, Brescia
www.alimentofood.com

Leggi il testo integrale nel link FONTE (qui sopra)