Because when we think about freedom and food, our thoughts go to the table, where the daily stress is released, to those gratifying moments when we’re freed from formalities and abandon ourselves to friendship, love, family.

Better if without the strings of diets mortifying diversity.

Pizza is an exemplary dish: it is the quintessential single dish for moments of freedom, the emblem of an informal diet that over time became more refined so much so it brushes now the world of cuisine. Pizza has always been a simple, popular gesture of freedom, affordable to all.

The next edition of Identità Milano however gives us the spur to look at the theme of freedom from another point of view, using pizza to stimulate a more responsible and sustainable use of ingredients.

So on the Monday dedicated to Identità di Pizza there will be an itinerary with different types of yeast and dough that in turn become cakes, bread, pizza and even recipes created by their re-use. In the afternoon, Lello Ravagnan, Massimo Giovannini and Giuseppe Rizzo will be the protagonists of a trilogy built by Federica Racinelli and Corrado Assenza for Università della Pizza on how to re-use dough to associate a starter, a first course and a cake to their pizzas.

The edge becomes a cannolo, the raviolo made with mother yeast and the pound cake balls will be the first gestures of a pizza that is finally freed from the cage of its name.

Piero Gabrieli
source: http://newsletter.identitagolose.it/email.php?id=568

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