"Good that dad, with his experience, gave him a warm welcome right away! From that moment on, everything was as usual, thanks also to Massimo Bottura’s easiness - a great man. Thank you chef for choosing Rione Sanità when looking for of Neapolitan pizza. We were honoured to try to satisfy your desire, and thanks to Maurizio Cortese too, for his precious presence". 

These are the words of young Ciro Oliva, considered the enfant prodige of pizza in Naples, on the 28th of October, after welcoming the chef from Modena in his Concettina ai Tre Santi.

Bottura must have been satisfied, if you think that in the new menu at Osteria Francescana, which he launched less than a month later, Omaggio a Ciro Oliva appeared among the appetizers. It’s a fried gnocco with tomato sauce, cream of scamorza, anchovies, tomato and basil.

Boom! You can see it in the photo: it’s magic. As often the case with Massimo, he concentrates the essence of a dish in a mouthful. In this case, pizza, with all the necessary suavity and a truly incredible complexity (including the toasted notes).

Carlo Passera
source: http://www.identitagolose.it/news/view.php?id=66

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