He’s created many successful restaurants in his area: since 1998 there’s Dal Dosso Salamensa in his hometown Montichiari, which now also includes a bar; a few months ago he won a tender notice for the renovation and management for 18 years of a nice place on the beach of Padenghe sul Garda where he opened ice cream shop Copelia, on the beach, and on the top floor Dal Dosso Miralago, with the same menu of Salamensa, and the same attention paid to the making of “gourmet” pizzas.

Let’s start the story of his adventure from here, then: «I come from a family of entrepreneurs in road transport. I’m passionate about wine and food, that is what changed my life… ».

2011: Dal Dosso discovers Simone Padoan and his masterpieces, «he told me about PizzaUp, I try to enrol and am admitted». A fish out of water: «I was sitting beside masters such as Renato Bosco or Beniamino Bilali, while I had only been studying leavening for 4 months. I asked naïf questions. One day I said: I rolled out the dough in the baking tin but it shrunk. Why? “You do leave it to rest before rolling it out, don’t you?”, they asked. I was a real beginner». Yet he had a strong desire to learn.

Today in his restaurants they serve high quality pizza with the same dough, made with Petra 3 and Petra 9 flour, a poolish made with brewer’s yeast, and then a new kneading with mother yeast, a total of 36 hours of leavening, a pre-cooking («So I can chill the discs as well») and then in the Rational electric oven. There are six variations:

the one with Sant’Ilario prosciutto matured 30 months, stracciatella from Apulia, fiordilatte mozzarella and basil, the one with Nardin anchovies from the Sea of Cantabria, La Motticella tomato, buffalo milk mozzarella from Campania, capers and oregano from Pantelleria, or the one with raw red prawns from Sicily, fiordilatte mozzarella, powdered carapace and basil (in the picture).

They serve them in scorching cast iron plates, so that they are finely baked and remain hot.


Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=618

Photos from the Web (ed)

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