The first could only be Simone Padoan, the inventor of pizza slices for tasting. This time he focused on toppings: first presenting his pizza Orto, rich in seasonal vegetables; then giving his personal interpretation of the theme of Expo, with a pizza using “leftovers”.

That is to say first he seasons the crispy base with a little burrata, then he sprinkles a powder made by crushing dehydrated leftover vegetables: pea pods, thyme, oregano, basil and then olives and capers with an imperfect shape, tomato skins … «At I Tigli in San Bonifacio we dry all this by leaving the vegetables on top of the oven, so we don’t use extra heat». 

Simone Lombardi and Franco Pepe followed.

Lombardi, born in 1981, told about his journey from Mexico City to Italy, at Dry in Milan, summoned by Andrea Berton.

There he presented his focaccias fermented in a pan or pre-steamed, and his pizzas, with a diameter of 28 cm to facilitate a tasting experience. Some are “signature” pizzas:

Calzone with braised endive, pine nuts, buffalo milk ricotta and raisins or Pizza with roasted pancetta and fiordilatte and Sarawak pepper.

Pepe instead, illustrated his Margherita sbagliata (in the photo) – a mistake in the sense that the tomato is only added at the end, raw – a huge success among the enthusiasts who arrive at Pepe in Grani.

And then other unique delicacies, such as Pinsa conciata, following a recipe from the 16th century: conciato romano cheese paired with lard from Nero casertano pigs, oregano from the Matese mountains, pepper, basil and, a tip by Alfonso Iaccarino, fresh figs (or, when not in season, a jam made with figs from Cilento).

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=518

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