"Lello Ravagnan and Pina Toscani from pizzeria Grigoris in Mestre, partners in life and in business, explained how in their case the human factor is about using only products from small producers and investing on their team, in terms of money and profession. But there’s more: for them, clients also contribute in creating the identity of the restaurant."
«When we first started ten years ago, we asked ourselves what we had to do to make something beautiful and durable». So they took care of everything: location, staff, raw materials, clients.
With a fundamental concept: sharing, getting everyone involved, with humility and respect. So today at Grigoris you can (also) find poetry and stories, different people and experiences, beauty and hospitality. Every pizza has a story, a logo, an artisan and a choice worth explaining.
Ravagnan presented two pizzas, both using a dough with three types of mother yeast (solid in water, in cream and natural yeast) and Petra 1 bio and Petra 1 flour.
The result is a pizza with a thick chewable edge, in a double version: one is classic, with fiordilatte, Apulian stracciatella, prosciutto from mora romagnola and mustard emulsion;
the other with fiordilatte, bottarga from Cabras from Pino Spanu, powdered orange zest, crudaiolo artichoke from Sardinia and fresh marjoram.
At the end, they offered a soft Venetian focaccia “seasoned” with Corrado Assenza’s candied fruit and a delicate foamy cream of mascarpone.
Tania Mauri e Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=83
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BREAD RELIGION
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