«My new identity is being born, another story I hope will confirm the journey taken these past few years»: 

Patrick Ricci posted these words on Facebook on 22nd September. He’s perhaps the most unconventional pizza-chef, he reminds us of Paolo Lopriore and a little of Anthony Genovese too, and shares with the latter even part of his biography: born in France but from parents from Calabria and Ciociaria.

And he’s very little communicative – as people once said of the chef at Il Pagliaccio in Rome – just like his wife Patricia, in the dining room, from Lyon, is kind and lovely.

We can grasp virtually nothing of this new project (in the photo, its new logo) by surly Ricci says they will renovate the dining room – opened in 2008 – but most of all they will serve pizza in a new way, as in a complete meal («I will break the disc. I take it as a whole and treat it ill, illuminate it»). 

Other details will come in the future, Patrick prefers to communicate with his baked creations, which are absolutely excellent, so we’re already happy with this.

We tried some splendid pizzas:

the elegant Sockeye, born after an evening with Marcello Trentini and Filippo Novelli (burrata, wild Sockeye salmon, radishes, black truffle, parsley sauce);

the rich Mangaliça “memories of a school snack” (San Marzano puré, fiordilatte cheese, vegetal mustard mayo, artisanal ham steak from Mangaliça, sliced gherkins);

sumptuous Marinara dei Signori (San Marzano puré, Sanfilippo anchovies from Cantabria, freshly chopped garlic, oregano, extra virgin olive oil).

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=555

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