Who – for instance – declared that the New Nordic Cuisine is dead and began to work on other things, presenting his pizza, as he explained here:

«I’m not questioning tradition, I want to understand it, but I want to change the perception people have of a pizzeria. The possible development is in the details, in the dough, the topping. I don’t want to make pizza “noble”, but accepting its natural rustic character doesn’t mean forsaking quality».

He serves pizzas in his more laid-back restaurant, Bæst. And at Identità he’ll present recipes such as Pizza with cabbage, fermented sausage, tomato and mozzarella or White bread with n’duja (he’s originally from Calabria).

Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=585

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