Not counting those chefs, such as Massimiliano Alajmo in 2013, and pastry-chefs, I’m referring to Corrado Assenza, who shared the theme of pizza with the apostles of margherita and calzone.

These numbers strike me, in the first place, because I was born and live in a town, such as Milan, that has never paid too much attention to pizza. A masterpiece in Neapolitan tradition first and in Italian tradition in time, it’s always a jewel in a poor, street and desperate cuisine. Yet much has changed and for the past five years this has been clearer and clearer.

This year we went beyond the day dedicated to pizza. Not only Franco Pepe will also be among the speakers at Identità di champagne on Tuesday but Pepe himself will take part on Sunday in a moment I hold especially dear.

Identità di Pizza will be preceded in the Auditorium not by a practical lesson, but by a debate. Renato Bosco, Enzo Coccia, Massimo Giovannini, Simone Padoan, Franco Pepe and Gino Sorbillo will be on stage.

They will discuss a very clear theme: Stars, is it an impossible dream for pizza? They will not be alone. Sitting among them there will also be Roberto Restelli, who for many years directed the Michelin Italia.

Knowing all its secrets and mechanisms, Restelli will help everyone understand how the inspectors’ judgement is formed, what guides them from one establishment to the other, what lights and turns off a star.

And there will also be surprises, because the world of pizza, everywhere in Italy, is so excited about this theme that many invest in it as never before. On Sunday night, for instance, at the opening of the new room at Pepe in grani in Caiazzo (Caserta), some people wished - laughing, of course, it was a joke – for the Michelin guide to wait a few more years.

Why? Simple: the renovation of the building and the investment on research will continue to grow and clients will benefit from this as much as possible.

Paolo Marchi
source: http://newsletter.identitagolose.it/email.php?id=585

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