Giuseppe Oliva works with Christian Puglisi at Baest in Copenhagen, the famous young and international restaurant with farm and vegetable garden, both traditional and innovative.

For him, the human factor is about always looking for food artisans and for their unique products: an important value, worth developing. At Baest he “only” offers ten pizzas.

Marinara and Margherita are always available, the others change depending on seasonal ingredients and Oliva’s creativity. He makes dough using a blend of five different types of flour, local and non-local, and mother yeast with 75% hydration. The result is a crispy, thin, light pizza with a pleasant aftertaste.

At Identità di Pizza Oliva presented Marinara with tomato, excellent stracciatella made at Baest (they have 16 cows from which they get 180 litres of milk per day, making various dairy products as well as a more than decent mozzarella) and Danish garlic.

Then he made a “white” pizza with pancetta sheep’s milk ricotta they make themselves, wild garlic, chilli pepper macerated in cherry vinegar and grated lemon zest.


Tania Mauri e Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=83

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