From Tuesday 27th till Saturday 31st October inside the Pizzeria at Harrods, on the second floor of the great British department store, two among the greatest and most innovative pizza chefs will hold the stage: Simone Padoan and Franco Pepe.

Each will present three pizzas, an extraordinary demonstration of their art and the technique supporting it.

The pizza chef from Verona will prepare La Margherita secondo "I Tigli" with Petra flour («A simple dish… Tomato sauce cooked slowly with oil and a garlic cloves, adding a little basil at the end, is perfectly matched with the hazelnut flavour given by buffalo milk mozzarella warmed up on the side»);

L’Orto (the vegetarian version with Grana Padano) and Dalla terra al mare («Red prawns meet vegetables. A pizza based on my culinary origins. When pairing prawns, I enjoy enhancing their buttery flavour with vegetables that recall the same aroma but have a crispier texture»).

Pepe, "armed" with Molino Quaglia Special flour, will reply with Margherita Sbagliata («I wanted to enhance tomato by baking it with mozzarella but only after the cooking, with a cold basil reduction»);

Sfizio ai pomodori (the vegetarian version with Grana Padano, which uses tomatoes both as a variety and as a colour) and Il sole nel piatto («A tribute to the homonymous short film by Roberto Gambacorta on a few historic families of pizza makers from Campania, including my own. I summed up the excellences of Campania from the inland to the sea: piennolo tomatoes from Vesuvius, oregano from Matese, buffalo milk mozzarella, olives form Caiazzo, anchovies from Cetara).

Timetable: Tuesday-Friday, 12am-9pm, Saturday 11.30am-9pm, with the support of sponsors Consorzio Tutela Grana Padano, Acqua Panna-S.Pellegrino, Lavazza, Birra Moretti, Molino Quaglia.


Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=555

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