Ambitious and creative, Massimiliano loves experiments and – quoting and completing the sentence by Mahler that is the leit motiv of the 15th edition of the congress – keeps the fire of tradition alive, so as to light new fire, not to be limited by it.

So the pizza he presents is a tribute to Piedmont and its most famous culinary traditions, but with a decisively innovative interpretation.

The dough – thick and soft like a cloud, with 83% hydration and double baking – starts from a pre-ferment with hazelnuts and hazelnut paste which replaces the fat component given by oil.

On top, a cream of Jerusalem artichoke and a carpaccio of Fassona marinated with butter, garlic and hazelnuts with salt, sugar, pepper and juniper. To finish this version of his Pizz’otto (a focaccia cut into eight slices, each seasoned separately, one of the seven types of dough available in his restaurants) he adds sarzet (valeriana seasoned with oil and salt, which makes the typical Piedmontese salad), plus raschera cheese and spring black truffle, and pansies to decorate.

A story of his local memories which he named Rime di terra, and presented as a preview at the congress before introducing it in the menu in Saluzzo.


Luciana Squadrilli
source: https://www.identitagolose.it/news/?id=171

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