Let’s stop local barriers. Besides, Christian Puglisi is a foreigner so to speak: he was born in Messina, hence with Italian blood, even though his entire professional career took place abroad, for instance at El Bulli in Spain and most of all in Denmark, and to be precise at the court of king René Redzepi.

Speaking of him in the introduction to Identità di Pizza – of which he was the first speaker - Paolo Marchi himself quoted his recent words: «Nordic cuisine is only held together by marketing, while the real future is pizza».

So of course the latter had to be present in one of the three restaurants he successfully manages, namely Bæst.

There are few pizzas in the menu, and they meet ingredients with an unusual story. Puglisi explained he wasn’t interested in importing buffalo milk mozzarella from Campania, but instead wanted to make use of the excellent milk available in Denmark, thus opening a dairy farm dedicated to his pizzeria, where he produces fiordilatte trying to make it as creamy and soft as possible.

The same goes for the cured meats, for which he opened a laboratory above of his pizzeria.

Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=590

Leggi il testo integrale nel link FONTE (qui sopra)