For instance, ask Ruggero “Lello” Ravagnan, of the very popular Grigoris in Mestre.

Ravagnan, being the first of the Italian standard bearers, focused on starters. He takes some left over dough, puts it in a planetary machine with butter, sugar and flour, kneads everything well so as to obtain a thin pastry which he then fries, creating the perfect sweet-savoury cannoli to be filled – as in his case – perhaps with stracciatella from Apulia and confit cherry tomatoes.

Or he takes the same “left overs”, hydrates them with an emulsion of wheat germ water and extra virgin olive oil: he can thus knead the balls again, so they are compact, with small cavities and that touch of acidity (the heritage of mother yeast) that makes the product easy to digest.

With this he makes a bread he then seasons – why not – in the “assentian” way, with master Corrado Assenza keeping an eye on him: hence almonds from Noto, wild thyme, candied olives, carrots cooked with dry Marsala.

Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=590

Leggi il testo integrale nel link FONTE (qui sopra)