Giuseppe Rizzo / Pound cake balls
Leftovers, once again, the real fil rouge of the day – at least with regards to the pizza chefs working in Italy – are the focus of the next lesson.
From Tuscany we move up to Lombardy with Giuseppe Rizzo, pizza chef at restaurant Dell'Angolo in Vittuone (Milano).
The recipe he’ll present is a pound cake made by using the left over dough stuffed with candied artichoke stalks, almond flour and chocolate chips.
An idea for a dessert to be served in a pizzeria at the end of a meal, thus using left over ingredients.
The recipe will be anticipated by a tasting of a pizza made with the same ingredients.
Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=585
Foto by Thorsten Stobbe (ed)
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