Second revelation: «We did not expect such an immediate success». These are Massimiliano Prete’s words and you can tell there’s the enthusiasm of someone who realises he’s exceeded expectations. As well as the typical awareness of a person who knows he’s holding good cards.

Gusto Madre is his most recent opening in Alba, last 11th May, together with Fabio Ciriaci. They’re both ex pastry-chefs, with previous experience with Luca Montersino: this shows a specific forma mentis later shaped at Molino Quaglia’s Università della Pizza.

«We have an ambitious project. We’ve already registered the trademark. I’ve already mentioned the coming and foreseeable openings. In fact even when I started with Gusto Divino in Saluzzo [in June 2014] I had this horizon in mind». That is to say offering high quality in large numbers. «I’ve long created a repeatable system. It needed to be tested and the results in Alba show it’s a doable project».

Gusto Madre also has some exceptional testimonials, such as Enrico Crippa, who was at the opening, but most of all returned a few days later (he’s in the middle of the picture, with Ciriaci and Prete).

What’s the secret to stand this rhythm without forsaking quality? «Our kitchen is fully equipped, like the ones in starred restaurants. Of course we add our experience with desserts, which everyone praises».

Yet they praise the pizza even more. Like the recent creations: «We want a new take on local specialties from our area. Such as raw meat in the style of Alba: my supplier is Marco Martini in Boves. I use the meat to top a pizzotto (an original soft pizza served in slices)». 

Six types of dough are always available: Roman, stuffed focaccia, hydrolysis without yeast, soft, on the shovel and classic.

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=612

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