She recently prepared, together with Denis Lovatel of Da Ezio a pizza with Iberian pig secreto, cabbage, carrots and grapefruit. Here’s her story.

I love pizza. I often eat it. After all, who doesn’t love it? For me it’s always been a quick meal, an afternoon break. I liked the idea of changing point of view and giving a new positive take. The understanding between chef and pizzaiolo is not hard to find: or at least I didn’t find it hard, collaborating as I was with Denis Lovatel.

He was very open and available, he just asked me to interpret a dish of mine by adapting it to the characteristics of his crunch dough. Hence my job was like thinking of a dish, something I do every day, something that comes natural.

Denis had lunch at Marzapane and tasted my menu to get a better feeling of my approach with cooking. We then chatted about my dishes and chose a recipe that would represent my Hispanic origins and my work here in Rome. Hence we chose a dish with a Spanish product, presented in a Roman restaurant, interpreted on his pizza.

I loved working with pizza. I love experimenting and learning where my dishes can arrive. Should the chance happen again, I’d be happy to repeat the experience. But not in my restaurant because the logistics and the management of a dish like pizza requires spaces and equipment I couldn’t have at Marzapane.

Alba Esteve Ruiz
source: http://www.identitagolose.it/news/view.php?id=14

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